Grilled Pita Pizzas

We have been having some really hot days here lately, and the last thing I feel like doing when it's hot outside is using my oven.  With multiple days at or near 100, Matt and I have been having lots of no-cook and grilled dinners, but you can only have so many burgers and salads.  That's why grilled pizza is perfect for hot days...

Unfortunately I was craving grilled pizza one day when I didn't have any pizza dough on hand and I didn't have the time to make any dough either.  Along came this wonderful idea for pita pizzas.  The key here is to use pocketless pitas, if you can find them.  And remember, the better the pita, the better the pita pizza!

This time around, we kept it simple-we used homemade pizza sauce, fresh mozzerella and basil from the garden.  When you keep it simple like that, try to use the best ingredients possible-you will definitely notice the difference!  We both loved these, and actually each ate 2 whole pitas...I probably could've stopped at one but I loved it so much I went ahead and had seconds.  I am looking forward to playing around with different topping ideas for pita pizzas in the future!

Grilled Pita Pizzas

1 (1-pound) package pita breads (sometimes called "flatbread")

Pizza sauce, divided

1 1/2 cups grated mozzarella, divided

Fresh basil

Lay the pita rounds on a flat, transportable surface such as a plate, platter, or baking sheet. Spoon about 1/4 cup (more or less depending on preference) of pizza sauce on each round and spread it evenly with the back of the spoon. Top each with approximately 1/4 cup of the grated cheese. Top with fresh basil.

 

Grill over low heat until the cheese is bubbly and starting to brown, about 5 minutes.  Transfer to serving plates and cut each pizza into slices. 

 

*To bake the pizzas instead, put the oven rack in the lower 1/3 of the oven and preheat the oven to 400 degrees F. Bake until the cheese is bubbly and golden brown, about 6 to 8 minutes. 
Recipe adapted and inspired by Emeril Lagasse