Ranch Pita Pizzas
-1 large piece of flatbread, pita bread or precooked, refrigerated pizza crust or both small halves of a flatbread sandwich round
-2 tablespoons butter/margarine
-1 handful (about 1/2 cup) fresh, sliced mushrooms (any variety)
-Dash of garlic powder
-Dash of dill weed
-1 teaspoon oil (olive, soy, vegetable–whatever)
-1/2 small tomato, diced
-freshly chopped or dried parsley, optional
-2 teaspoons ranch or buttermilk salad dressing
-1/2 cup shredded cheese, divided
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.
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. Stir frequently with a wooden spoon until heated but not shriveled.
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 over the oiled bread.
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.
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. If flatbread pieces are large, serve folded over like a gyro. If round servings are small, like sandwich rounds, you can either serve open-faced or stack two into a “sandwich.” Leftovers make perfect microwaveable traveling companions. 🙂