Cheap Recipe: Ranch Pita Pizza

12 May

For a printable version of this recipe and complete ingredients listing, click here.

Ranch Pita Pizza
Tidbits of leftovers morph into one of my favorite meals.

This is a variation on a breakfast dish that was offered many years ago at a now-defunct Carbondale restaurant called MacClelland’s Bistro. As they were the only place in town that delivered real breakfast food, I was an immediate fan.

When they went out of business, it was left to me to try and replicate their “Portabella Pita” at home. Over time, I discovered there were many different base ingredients that would produce similar results: pitas, pocket bread, refrigerated pizza crusts, sandwich flat rounds–the list goes on.

Similarly, I also discovered this made just as excellent a lunch/supper/snack as it did breakfast. We eat these pretty often at my house, around the clock, made from whatever bread base I find on sale at our local grocery store that week, or whatever’s been sitting on the counter a while at home. (I think the most awesome version I ever made was with miniature Boboli refrigerated pizza crusts, but I haven’t seen them available in years, at least around these parts. Such a pity.)

Ranch pita ingredients.

The simplest of ingredients.

The recipe here is for one single serving; you can replicate it as many times as you like. I made this batch out of small sandwich rounds, so I count two pieces as one sandwich round (a top and a bottom split apart). The two halves are about equal in size to one regular pita or individual-sized pizza crust, so the other ingredient ratios even out that way.

Sauteed mushrooms.

Remove from heat before mushrooms begin to reduce in size.

Preheat oven to 350 degrees. Melt a couple of tablespoons butter/margarine over medium-high heat in a skillet. When skillet is hot, toss in a handful of fresh, sliced mushrooms. Sprinkle on liberal dashes of garlic powder and dill weed if desired. Stir frequently with a wooden spoon until heated but not shriveled.

Jamie choosing his piece.

Jamie pointing at which piece will be his.

Meanwhile, dice half of a small tomato into 1/2″-sized pieces and toss with a dash of fresh parsley (optional). Lightly oil (any kind) the surface of the flatbread and spread about 2 teaspoons of cheap ranch or buttermilk dressing evenly over the oiled bread.

Coat with ranch dressing.

A good rule of thumb: A large smiley face is just about the right amount of dressing.

Sprinkle a small handful of shredded cheese (any kind) over the dressing.

Spoon hot mushrooms and diced tomatoes onto the “pizza” and top with another small handful of shredded cheese.

layer toppings

Layer the toppings.

Place open-faced breads in oven and cook about 10 minutes, or just until cheese melts and bread is hot. (You don’t want a crispy crust on this.)

 Remove from oven and serve.

Chef’s Note: If flatbread pieces are large,

More toppings.

The plain one in the back is Jamie's, of course.

 serve folded over like a gyro. If round servings are small, like sandwich rounds, you

Finish with more cheese.

Seal it on with additional cheese.

can either serve open-faced or stack two into a “sandwich.”

Also good to know? Leftovers make perfect microwaveable traveling companions. 🙂

Mmmm. Delicious!



Hot from the oven.

Hot from the oven.

I want one right now.

I want one right now.

Stack leftovers to avoid mess.

Make yourself a leftover "to go" sandwich.



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