Written by: Roscoe |  Print this post and share it with your buddies!

There are times you just have to have a pizza and you feel you don’t have the time or energy to make it, so you end up calling the local pizzeria for delivery. Nothing wrong with that. Hopefully, you’ll get a good one. But the Club Roscoe test kitchens have come up with an easy way to make a great pizza without all the effort of doing your own dough.

Pita Pizza, getting started

PRE-MADE DOUGHS
Yeah, yeah, we know about all the packaged, already cooked pizza dough out there, and we know most of ‘em aren’t too good. But you put enough stuff on ‘em, and it covers the taste (or lack of) enough to get by when that pizza demon strikes and you’ve gotta have it. What we’ve found is better. Way better.

PITA BREAD
Usually comes in a package at any grocery store or place where they sell bread. About 7 inches in diameter, they’re easier to handle than a Frisbee. In fact, you’ll be tempted to flip one across the room (this urge took over and delayed our staff quite a while in the initial tests). But once you get over that, you’re on your way to pizza heaven.

VARIETY
With pita pizzas you can make any number of different pizzas at the same time, which comes in handy if you’re cooking for company. There’s always someone who doesn’t like the anchovies, or can’t take the pepperoni, or won’t (as unbelievable as it is) eat a mushroom. And since our philosophy here at Club Roscoe is “eat what you like,” this technique makes it easy on everyone, because you can customize each pizza.

WHOLE WHEAT
The regular is good, but the whole wheat is better. We’re not trying to be health food police here, the whole wheat simply tastes better, and you get the fiber, too (and who among us couldn’t use a little more fiber?)

SAME BAKING TECHNIQUE AS REGULAR PIZZA
Pre-heat your oven to 450-500, let your pizza stones heat up. While this is happening, dress your pies. Whatever sauce you have – canned is okay here, we’re in a time crunch, remember? just doctor it up with some crushed garlic, herbs, and a little honey – spread it on the pita, and cover with cheese. Straight mozzarella is good, or go for a mixture, add some grated Fontinella, or some smoked provolone.

Add what you like!

TOPPINGS – THE CHOICE IS YOURS
Roscoe always likes to start with a layer of salami or pepperoni. His new favorite after that is Italian sausage, caramelized onions and garlic.

HERE’S HOW YOU DO IT:
Grill or sautee’ your Italian sausage. While it’s cooling, sautee’ a red onion in some olive oil, Worcestershire, and Cholula. Give that a couple minutes, then add the garlic and some red wine. Let that reduce until the onion is caramelized, then slice the sausage thin and throw it in, mix it up and let the flavors blend. Let it cool and put it all over the cheese, then top all that with some good (not from a green container) grated Parmesan or Pecorino-Romano (Costco sells a great one, and don’t worry, if you don’t live close to a Costco, our new President Obama will sign a bill that they have to build one near you soon).

POP IT IN THE OVEN
This will bake fast, so watch it. When the crust is crispy and the cheese is gooey, pull it out and let it rest a minute (if

you can), then cut it up and serve.

Better than delivery any time, and just as fast.