Okay, this is the easiest recipe ever, and so intuitive that you've all probably made a variation at one point or another. It's especially good for kids and folks who like to eat different things, because everyone gets to make their own. Mostly I just wanted to post about how AWESOME this version tasted tonight. WOW. Forrest rated it a 9, and only 9 rather than 10 because he wanted more when he had finished his!
You will need:
flatbread pitas (softer and more wonderful than pocket pitas)
tomato paste (about 1 oz per pita. Try to get the unadulterated kind; the ingredients on the can should say "Tomatoes" and nothing else)
mozzarella cheese, between one and two ounces per pita.
toppings! (this evening for two pita pizzas we used about 1.5 cups of frozen kale, 1 finely diced medium spicy jalapeno, 1 tomato, and about 1.5 ounces lower-sodium salami)
Mix the tomato paste with a little bit of water, until it is easy to stir without being at all runny or soupy. Mix in oregano, basil, thyme, garlic powder and onion powder to taste.
Use a soup spoon to plop just one big spoonful onto the center of each pita. Spread it around with the back of the spoon. If you think you need more, add a little at a time. Don't go overboard or the final result will be sticky and mushy.
Top each pita with shredded mozzarella cheese and your other toppings. I always put a little bit more cheese on top at the end.
Place the pita pizzas onto a cookie sheet (or right onto the oven rack if you want extra crispy crust). Bake at 350 degrees Fahrenheit for about 15-20 minutes. There is no need to preheat the oven.
Eat and enjoy!!!