Ingredients:
Pocket Pitas (small)
Fresh Mozzarella
Chopped canned tomatoes (Petite works well)
Optional: fresh chopped basil
Instructions
With scissors, cut the edge of the pita so it forms a pocket.
Slice 1/4 inch thick of fresh Mozzarella (or you can buy sliced).
Fill pocket with mozzarella (3-4 slices) and 2 tablespoons of the tomatoes.
Add basil to taste.
Fill the bottom of a skillet with Olive oil just enough to cover bottom.
Note: Olive oil mixed with vegetable oil is ok, too.
Put the fan on before frying as you must fry at a high temperature so cheese melts.
Fry one side about 1-1//2 minutes or until golden brown.
Flip and cook another 1-1//2 minutes and cheese melts.
Drain on paper towels. Add salt to taste while Pita is hot. Otherwise it will not stick.
Pocket Pitas (small)
Fresh Mozzarella
Chopped canned tomatoes (Petite works well)
Optional: fresh chopped basil
Instructions
With scissors, cut the edge of the pita so it forms a pocket.
Slice 1/4 inch thick of fresh Mozzarella (or you can buy sliced).
Fill pocket with mozzarella (3-4 slices) and 2 tablespoons of the tomatoes.
Add basil to taste.
Fill the bottom of a skillet with Olive oil just enough to cover bottom.
Note: Olive oil mixed with vegetable oil is ok, too.
Put the fan on before frying as you must fry at a high temperature so cheese melts.
Fry one side about 1-1//2 minutes or until golden brown.
Flip and cook another 1-1//2 minutes and cheese melts.
Drain on paper towels. Add salt to taste while Pita is hot. Otherwise it will not stick.
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