1 cup jarred roasted peppers, rinsed and drained (or roast your own: 2 large peppers)
6 oil-packed sun-dried tomatoes, drained
1 Tbs oil
2 pita rounds, split apart to make 4 thin rounds
Dried oregano, for sprinkling
3/4 lb (1 ball) fresh mozzarella cheese, drained and thinly sliced
1. Preheat oven to a broil.
2. Puree red peppers and sun-dried tomatoes and oil in food processor or blender for 1-2 min or until smooth.
3. Place pita rounds n a baking sheet. Spread red pepper sauce on the cut sides of the pita, then top with oregano, mozzarella, and red pepper slices (if desired).
4. Broil 3-5 min, or until cheese is melted and bubbly.
5. Scatter basil leaves over pizzas and serve immediately.
From Vegetarian Times, January/February 2011.