Pizza Pockets
canola oil
2 portobello mushrooms, chopped
1 sweet pepper, chopped
1 small onion, or 1/2 large onion, diced
1/2 cup diced pepperoni
398 mL can tomato sauce
1 small tomato, diced
salt, freshly ground black pepper and dried oregano, to taste
small pitas with pockets
2 cups shredded mozzarella cheese
Preheat oven to 350°F.
Meanwhile, heat oil in a large frying pan over medium heat until hot. Add mushrooms, pepper and onion to pan and fry, stirring occasionally, until vegetables begin to soften, 5 minutes or more. Stir in pepperoni, then pour in tomato sauce, diced tomato and salt, freshly ground black pepper and dried oregano, to taste. Stir and allow mixture to heat through.
Meanwhile, slice pitas partway open and stuff with shredded cheese. Once pizza mixture is hot, scoop lots into each pita, place in an oven-safe pan, and bake until cheese is melted, pita is getting toasty, and sauce is hot, about 5 minutes.
Pre-oven. |
Post-oven. |
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