Ingredients
- 2 regular sized pita pockets (6 inch)
- 2 large cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon butter
- 1/4 teaspoon oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 16 slices pepperoni
- 4 round slices provolone cheese
- 1/3 cup medium chunky salsa
Directions
- In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.
- Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into
- Brush both sides of the pita wedges with warm olive oil mixture, coating well.
- Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.
- Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.