This week we had Italian Sausage and White Bean Soup. The recipe calls for only 1/2 a pound of sausage. With the leftover sausage we made Pita Pizzas.
6 wheat pitas
bottled pizza sauce
1 1/2 cups shredded mozzarella
1/2 pound Italian sausage, crumbled and cooked
1/2 cup green bell pepper, chopped
1 small can sliced black olives
1/2 cup pineapple tidbits
4 ounces Canadian bacon
1 thinly sliced Roma tomato
1/4 cup finely grated Parmesan cheese
Preheat oven to 375. Lightly oil two large baking sheets and lay pitas on them flat side down. Spread 1-2 tablespoons sauce evenly over each pita. Distribute mozzarella cheese over all the pitas. Pick up to three of the remaining toppings for each pita in your favorite combinations. Distribute Parmesan cheese over each pizza. Bake for 8-12 minutes or until cheese is melted and the pitas are crispy on the bottom. Rotate the pans top to bottom halfway through.