pita pizzas

Pita mania continues here at the ranch.  The soft and tender pita are lying around after the flurry of recent activity.  Today we took some of the leftover pita, those made from atta flour, and topped them and baked at 450F.  It is a most crisp and delicate substrate for pizza.  Almost as good as starting with fresh dough.

click to make bigger, they're beauties.