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I have pizza and ranch dressing. :3

I just had a bowl of granola and milk as a snacky, but before I had macaroni, peas, carrots, mushrooms, chicken and shrimp in a light white sauce.

A bit haphazard, but edible ^_^;

Im addicted to the Bear Naked line of granola/cereal/oatmeal :3

I'd like pizza.
.-.

Sounds tasty.

Super easy too, now if I can find a method to the madness, so to speak...

Well margherita pizza is easy enough...

Pita Pizza Magherita

Needs: toaster oven (not the pop up kind!), or oven

A package of ready-to-eat pita
tomato sauce
fresh basil
fresh mozarrella (preferably not the preshredded kind in the thick plastic bag. Fresh will either be shrink wrapped in rounds or found in the deli section submerged in whey)

optional:
tomato slices
garlic

Take pita out of package, brush with a little olive oil

Put down a thin layer of tomato sauce. Be careful at this stage, as the pita is very thin, its easy to get a watery, overladen crust!

Cut the mozarella into thin slices and lay them on top of the tomato sauce.

Pick some nice leaves of basil from the bunch and scatter them on top of the pizza. You may choose to shred (chiffonade if you're feeling fancy!) them if you like more basil flavor.

If desired, put down some tomato slices under the cheese.
I like the taste of garlic, but I wouldn't generally put raw garlic on this pizza because the toaster oven/oven won't adequatly cook the bite out of them before the pita gets crispy.
I like to mellow out the acidity of canned tomato sauce on the stove top with things like salt, pepper, and this is usually where I add the garlic before hand, but this step can be skipped.

Line a cookie sheet or the pan in your toaster oven with foil and slide your pizza on top of it.

Pop your pita pizza into the oven or toaster oven on medium heat.
Cook until the cheese is melted and the pita crust crisps up a little bit.

For a crispier pizza, you can set your toaster oven to toast.

Eyeball for cooking time, this recipe won't die if you peek in the oven a few times ^_^;

This can be adapted to pretty much any kind of topping you like, go wild.
It saves you the hassle and stress of handling raw pizza dough.
Just word of caution, be gentle with your wet ingrediants as its really easy to get a soggy, messy pizza.
It'll still taste good but it will be a mite harder to remove from the oven, plate and eat, and the pita crust will never get crisp.

Extra Note:
You can make a couple pizzas at once and freeze them flat between sheets of wax paper and in freezer bags.
They still bake up really well.
Though I wouldn't try this with fresh cheeses, though the pacakged, pre shredded cheese takes to being frozen okay.

What was it for?