Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Upside Down Pizza

These upside down pizzas are great for kids and adults – you can make your own signature pizza.  And if you’re making these with kids, let them decide on the toppings – you don’t have to have exact amounts of anything – just use your good judgment.  Kids are always much more adventurous when they have a hand in the decision making.  These pizzas are great on their own, or as a side for a steaming bowl of chill-chasing soup.  And, yes, this is another great recipe to clean out the veggie bin with!  I let the little ones go out into the herb garden and choose fresh Italian herbs to add to the pizzas.

For each pizza you’ll need:
1 pita bread, 8”, 
1 tablespoon each: (eyeball it – go to taste on these), 
Pepperoni slices, quartered if desired, 
Diced bell pepper, 
Diced onion or green onion, 
Diced tomatoes, 
Sliced mushrooms, 
Shake of Italian seasoning or a few snips of fresh basil, rosemary, thyme, parsley, etc., 
Shake of garlic powder (opt), 
2-3 tablespoons Mozzarella shredded, 
1 tablespoon Parmesan.     

In a 9” nonstick skillet, put pepperoni slices in. Now add everything else, except Mozzarella and Parmesan.  Cook for a minute or two and then add Mozzarella.  Let it start to melt – this is the “glue” that holds the pizza together.  Place a pita bread on top of this mixture and press firmly.  Gently rotate the pita back and forth and in a circular motion to help combine ingredients together.    Invert a flat plate over pan.  Holding pan and plate firmly together, flip pizza onto plate.  Top with grated Parmesan cheese.  Cut into wedges and enjoy!

More recipes, etc. on Rita's web site: www.abouteating.com

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