I've been sick lately, and when I'm sick I crave pizza. However, I didn't want to have to go through the trouble of baking, so I scrounged through my refrigerator for a way to whip up a satisfying snack. I'm pretty pleased with the results.
The pita-pizza is nothing new (I've posted other recipes here before) but the addition of cream cheese takes this to another mouth-watering level. I'm a proud member of the "you can never have too much cheese" school of thought, and I urge you to become one too. This pita-pizza hits the spot! (I ate it before I thought to take pictures, though. Guess I'll just have to make another soon...bummer!)
This makes one serving. Feel free to mix it up with your favorite toppings.
1 pita bread
2 tablespoons marinara sauce (homemade if you've got it)
3 tablespoons cream cheese
1/4 cup shredded Italian 5-cheese blend
6-8 slices pepperoni
Preheat oven to 450 degrees. Place pita on ungreased baking sheet, top-side down (the natural curve of most pitas forms a handy boundary for keeping sauce inside). Spread marinara sauce over entire surface of pita; layer cream cheese on top of sauce. (This part can be a little messy, but it is well worth the effort.) Sprinkle about half the shredded cheese over cream cheese. Fan out pepperoni slices over that, and sprinkle remaining cheese over the top. Bake for 5-8 minutes until cheese is golden brown and bread is crisp. Devour and repeat.
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