Frozen Pocketless Pizza

"I started making these yummy little pizzas so I could have a quick hot lunch in just minutes in the toaster oven but not the gazillion saturated fat-grams in most pizzas. We often serve them as an impromptu appetizer. I especially like these, because their crust gets very crispy - the way I love it! Take this basic idea and add your favorite toppings. I always add onion, and red peppers."
 
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Ready In:
45mins
Ingredients:
10
Yields:
10 individual pizzas
Serves:
10
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ingredients

  • 10 pocketless pita breads
  • 793.78 g ragu traditional pizza sauce
  • 226.79 g part-skim mozzarella cheese (low-fat)
  • 40 slice pepperoni, heated and patted dry to remove fat
  • crushed red pepper flakes
  • spicy pizza seasoning
  • OPTIONAL TOPPINGS

  • canned mushroom, drained
  • diced red peppers or green pepper
  • canned sliced jalapeno
  • sliced olive
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directions

  • On paper plate, place layer of paper towels.
  • Place single layer of pepperoni, repeat with paper towel, until all pepperoni are on paper towels, ending with paper towel on top.
  • Microwave on Defrost setting just until pepperoni is warm and has released it's fat.
  • Do not overcook.
  • Press top paper towel to remove as much fat as possible.
  • Pick up paper towels and gently shake over a clean paper towel to release pepperoni into a pile.
  • Set aside.
  • Place poctketless pita on several large cookie sheets so that they do not overlap.
  • Using equal ingredients on each pita, place in this order: Spread sauce over pita.
  • Sprinkle seasonings over sauce.
  • Sprinkle with cheese.
  • Top with 4 slices of pepperoni.
  • (Optional: Sprinkle any or all optional veggie ingredients over pepperoni.) Place cookie sheets in the freezer and freeze about 2 hours or until pizza is completely frozen.
  • To store: I use pocketless pita bag sitting upright and stack pizzas, separating them with square of waxed paper.
  • Keep frozen until ready to cook.
  • Bake in preheated toaster oven about 14-15 minutes, or until crust is golden and cheese is melted.
  • Toaster ovens vary, so check it after about 12-13 minutes.
  • Let them cool for 2-3 minutes and cut into eight mini-slices.

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Reviews

  1. Loved this idea! So easy to make-up and then so convenient, when you want one! This is great for after school snacks, or anytime. I like them for a quick lunch! I made them as you suggested, pepperoni, cheese, red peppers, onions and some with mushrooms! M-m--m-m! The best part is, they are healthier than normal quick pizza's! Thank you so much for posting this great recipe!
     
  2. This is a great money saving pizza idea! I made homemade pizza sauce and added green pepper and onion to our pizzas. It took 20 minutes at 400 degrees in my oven. Thanks!
     
  3. I can't believe this recipe doesn't have more reviews - this is a very verstile, easy pizza to have on hand in the freezer. I made 12 pizzas, half just pepperoni and the other six fully loaded with pepperoni, mushrooms, olives, and green peppers. I baked these at 350 degrees for 12-15 minutes.
     
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RECIPE SUBMITTED BY

I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
 
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