Parsley and Almond Pesto “Pita” pizza’s with steak and sharp provolone. 


For me, there is no better pizza than a crunchy thin crust pizza. This is a great option when you’re super tired and don’t feel like cleaning up a “huge” mess of flour. Pita bread makes a great little thin crust pizza. Super crunchy and perfect for pizza night. 


1 bundle parsley ripped and torn from stems

3/4 cup roasted almonds ( roasted in oven for 6-7 mins) 

3 cloves garlic 

1/2 cup  grated Parmesan or Pecorino cheese

1 teaspoon anchovy paste

1/4 cup olive oil 

Salt pepper

In a food processor, add all above ingredients and pulse till mixture is chunky. Drizzle in olive oil while still pulsing till mixture becomes smooth and pulls away from sides. Taste for seasoning. Remove and add to a food storage container.  Freeze up to 1 month or refrigerate up to a week. 


4 individual size pita breads

1/2 lb shaved steak of 8 strips of frozen shaved steak 

2 cup shredded sharp provolone

1 jar roasted red peppers diced or sliced 

2 Medium shallots cut into rings 

1/2 cup freshly grated Parmesan cheese

2 cups pesto ( 1/2 cup for each pizza)

Olive oil 

Salt and pepper 

Preheat oven to 375*

On a large baking sheet or 2 med sized baking sheets, place 4 whole pita bread down on sheet. Layer, pesto, shredded provolone, grated Parmesan, shaved steak, roasted peppers and shallots on each pita. Sprinkle salt and pepper and drizzle olive oil over each one.  Bake for 12 to 15 mins till crust and tops are golden. Remove and serve. 

Cooking time: 12-15 mins 

Serves 4 peeps



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