Easy-Bake Thin-Crust Shrimp, Sun-Dried Tomatos and Mozzerela Pit-za

This was a pizza made from a slew of random ingredients in the fridge. Several days ago, my father and I went on a mission to make sun-dried tomatos out of tomatos we picked from our backyard garden. It took about 36 hours, and the amount of electricity we used probably exceeded the cost of actually buying a jar of those little buggers. But, they turned out really great.


So, this is an easy-bake pizza because I did not make the dough (you'll have to ask Kristen for dough making tips), or even used pizza dough at all. Instead, I used thick, large, flat pita from the fridge, which seemed perfect for the occasion.

The other kinda interesting thing about this pizza is the sauce I used. Due to the overflow of tomatos coming from the garden, I decided to make a large pot of tomato and beef stew last week. After a couple days of heating, and re-heating the pot, the beef and vegetables had significantly broken down. So, in a moment of pure genius (or grossness, depending on your threshhold), that stew became the sauce base for this pizza!

Sounds totally weird, I know. But it worked!

So, anyone who is curious about what actually went into this pizza, here's a faux-cipe. You're not going to get any sort of measurements, because I don't work like that (see previous post!)

• 1 large flat pita
• a spoonful of tomato beef stew (or if you're squimish, a bit of tomato sauce will do!)
• some uncooked frozen shrimp, defrosted, peeled,and deveined
• a generous amount of shredded mozzerela cheese OR crumbled feta
• some chopped kalamata olives, deseeded
• a few chopped sun-dried tomatoes
• a sprinkle of dried basil
• a sprinkle of red chili flakes, to taste

Preheat oven to 400 degrees. Lay out the large pita bread on a baking sheet. Spread out the sauce evenly over the surface of the pita, being sure to leave the edges clean. Evenly place the shrimp, olives, and sun-dried tomatoes around the pita. Top with the shredded mozzerella. Put in the center rack of the oven and bake for 10-15 minutes, until the cheese is golden brown. Sprinkle with dried basil and chili flakes, to taste. Voila! Pit-za!