First, let me extend my apologies for the long leave of absence. Being the holiday season, my blogging was forced to longingly await whilst I traveled the great expanse of delicious food in search of new recipes and ideas for my loyal readers (Hi Dad!) Over the next few days I will enter a number of posts, each more delicious than the next.
To begin, let me take you back to where it all started and I first told y’all…”I’m Serious.” Ok, actually thats a T.I. lyric, but really, back to returning to Virginia Beach from my house outside DC, from my birthday trip. I still had about 3 pounds of lean, smoky, delicious, slow cooked, barbeque pork tenderloin. Before I left–as seen in the post before this about my large birthday pita pizzas–I had picked up some mini-pitas in the store. Due to the eclectic success of the birthday pizza, I thought I would try my hand at mini pit-zas.
Recipe: (in order of layers)
- Small pita
- Pizza sauce
- Seasonings (italian, garlic, onion, thyme)
- Half of your Mozzarella cheese (UPDATE: I made these again a couple nights and used Cheddar cheese instead–much more flavor)
- Shredded pork (or other protein)
- Second half of the cheese
Competed masterpiece
Toast pitas lightly before topping then bake at about 375 for 10-15 minutes…or whenever you’re hungry enough. And then proceed to enjoy! Italian BBQ!
BBQ Pork Pit-za
I forgot to mention the crazy weather we had here from the hurricane! My house was ok…as few small lakes here and there…but compared to the ocean front and downtown Norfolk, I was lucky. Those places were seriously flooded and most schools and offices were closed that Thursday. Luckily, I have experience in the matter and knew how to stay dry. This comes from my days in high school with brand new Iverson 3′s. God forbid they get wet or dirty!
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