I have a plethora of chametez in my refrigerator, including phyllo dough, ramen noodles and the standard package of “skinny bread.”
I also have a package of pita bread in my refrigerator. However, I’m not in the mood for pita pockets. What else can I do with these things?!
Inspired by photo posted on twitter by JLandKev, aka Busan Kevin of a small personal size pizza with a smear of tomato sauce and topped with sliced lotus root and a sprinkle of mozzarella cheese, I saved this recipe idea “for such a time as this” and decided to make a pre-Passover version for myself.
Lotus root doesn’t taste like much but it’s a decent source of B vitamins, vitamin C and high in fiber.
- 6 pita pockets
- 18 tablespoons pizza or spaghetti sauce (3 tablespoons per pita)
- 6 slices [amazon_link id="B004XTDBSM" target="_blank" ]Lotus Root[/amazon_link]
- 3/4 cup mozzarella cheese
- Preheat oven to 425 degrees F.
- Spread lightly with tomato sauce, pressing to flatten while spreading.
- Top with mozzarella and lotus root slices.
- Spread the pitas on a large baking sheet (depending on large your pitas are, you may need two baking sheets) and bake in the preheated oven 8 minutes, or until the pita bread has reached desired crispness.
- Serve whole, or cut into slices.
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