Ingredients:
10 pocketless pita breads
28 ounces ragu traditional pizza sauce
8 ounces part-skim mozzarella cheese ( low-fat)
40 slices pepperoni, heated and patted dry to remove fat
crushed red pepper flakes
spicy pizza seasoning
canned mushrooms, drained
diced red peppers or green peppers
canned sliced jalapenos
sliced olives
Directions:
On paper plate, place layer of paper towels.
Place single layer of pepperoni, repeat with paper towel, until all pepperoni are on paper towels, ending with paper towel on top.
Microwave on Defrost setting just until pepperoni is warm and has released it’s fat.
Do not overcook.
Press top paper towel to remove as much fat as possible.
Pick up paper towels and gently shake over a clean paper towel to release pepperoni into a pile.
Set aside.
Place poctketless pita on several large cookie sheets so that they do not overlap.
Using equal ingredients on each pita, place in this order: Spread sauce over pita.
Sprinkle seasonings over sauce.
Sprinkle with cheese.
Top with 4 slices of pepperoni.
(Optional: Sprinkle any or all optional veggie ingredients over pepperoni.) Place cookie sheets in the freezer and freeze about 2 hours or until pizza is completely frozen.
To store: I use pocketless pita bag sitting upright and stack pizzas, separating them with square of waxed paper.
Keep frozen until ready to cook.
Bake in preheated toaster oven about 14-15 minutes, or until crust is golden and cheese is melted.
Toaster ovens vary, so check it after about 12-13 minutes.
Let them cool for 2-3 minutes and cut into eight mini-slices.
Servings: Serve
Time preparation: 30 min.
Time total: 45 min.