KITCHEN ADVENTURE: NOW I WORK AT THE PIZZA PIZZA. I made pizza-on-a-pita for brunch. It was not the most delicious thing I’ve ever cooked, but with good ingredients it’s a super-easy meal.

I covered a baking tray with parchment paper and flopped a pita down on it. I thickly sliced some canned whole tomatoes, and sliced some mozzarella, and those went onto the pita. Then a bit of salt (if you put the salt in your hand and sift it down onto the food from fairly high up, it scatters more evenly across the food), lots of fresh basil, and crushed red pepper. Then all of that got drizzled with ex-vir olive oil.

I hadn’t pre-heated the oven, so the cooking took longer than it would if I’d been a little more certain about what temperature I wanted earlier on. I put the oven to 400 and slid the tray in there. About ten-ish minutes later I checked up on the pita, but the mozzarella wasn’t quite melty enough yet and the pita wasn’t burning, so I gave it another… five? seven? minutes.

Then it came out and I sampled it. It needed a bit more salt, and I added some freshly-ground black pepper as well. Overall this was tasty, although it’s kind of sad to have a pizza without real pizza crust, so I’d still say this thing’s big selling point is how incredibly easy it is.

I have a bunch more pitas, so I’m going to try some other variations; I think the next one might be fried egg and habanero jack cheese. If I had today’s pita-pizza to do over again I’d add rosemary, I think, and obviously more salt earlier on. I might also experiment with aluminum foil rather than parchment paper, and a slightly lower cooking temp (since my smoke alarm goes off if I get oil on foil above 400 degrees), since I think that might’ve led to a puffier pita base with a bit of that burnt crust I love on thin-crust pizza.