I know there's another pizza topic but it's about dip... this isn't about dip. Doesn't pizza have enough calories?
Does anyone else make these? The crust turns out perfectly like thin-crust pizza. They are great for kids and adults. The pita is about 150 cals, the sauce is less than 50 cals (unless you use a ton) and the cheese is about 100 cals. Then whatever toppings you put on add minimal cals.
I can't stop making them. Does anyone wanna talk about it? The only tip I have to offer is to brush/spray (yes they have olive oil spray now!) the pita on both sides. And also before baking, if you want to use veggies, saute them for a little bit first. This seals in the water so that when they bake on the pizza, they do not make the crust soggy.
I make mine in the oven preheated to 400-410 degrees, right on the rack, for about 10 minutes. After baking, I let them sit a few minutes so they are easier to cut. Then, since I don't have a pizza wheel cutter thingy, I use a heavy cleaver or very sharp knife to cut them.
If you make your own pizzas--pita or other kind-- share your tips.
Oh and one last thing: I have made pita pizzas with old stale pitas that were way too hard to eat (lol) and they still baked up as perfect pizza crusts. Still better than any Boboli crap from the grocery store, and a million times healthier than delivery or frozen pizza.
My next step is to try and freeze the pizza (before baking) and see if it still comes out good.