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Fresh Tomato Pizza

4 large pita pocket breads, left uncut and whole
4 tablespoons extra virgin olive oil
4 teaspoons fresh basil chiffonade
4 to 6 large beefsteak tomatoes, or 12-16 plum tomatoes, sliced thin
4 cups grated Pizza Cheese
4 tablespoons grated Parmesan cheese

Preheat oven to 450F degrees. On a large heavy baking sheet, lay
aluminum foil down. Lay all four pita bread rounds on the baking
sheet Drizzle a teaspoon or so of olive oil on each pita bread and
about a Tablespoons worth of grated cheese.

Layer the entire top of the pita bread with sliced tomatoes, in a
circular pattern for asthestics. Drizzle another teaspoon or so
of olive oil on top of the tomatoes. Sprinkle the sweet basil on
top of the tomatoes. Sprinkle the parmesan cheese on top of the
tomatoes. Use the remaining grated cheese and distribute it equally
on top of the tomatoes between the four pita bread rounds. Drizzle
the remaining olive oil on top of cheese if there is any left.

Bake at 450F degrees for about 10-15 minutes. The crust and
scatterings of the cheese topping will have a rich toasted appearance.
Let them sit for a few minutes, then using a metal spatula, lift
them off th e baking sheet and onto plates!

Note: You can improvise and use any of your favorite cheeses. Feta
cheese or j ack and colby, or whatever you like. Enjoy!


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