This type of pizza is really easy to make, not to mention fun and great tasting
Ingredients

· ¼ tsp olive oil
· ½ small onion, peeled and chopped in small dice
· 1 clove garlic, peeled and minced
· ¼ tsp dried oregano
· ¼ tsp dried basil
· ¼ tsp crushed red-pepper flakes
· 1 bay leaf
· ½ cup canned whole peeled tomatoes, roughly chopped
· ½ cup tomato paste
· 2 whole-wheat pita breads (each 7½ inches)
· ½ yellow bell pepper, seeds and membranes removed, cut into
thin strips
· ⅛ cup baby spinach leaves, chopped into fine pieces
· ½ cup mozzarella cheese, grated
· Fresh basil, thinly sliced for garnish

1. Preheat oven to 350°F. Over medium heat, heat oil in a non-stick skillet. Once heated, add in onion and garlic, stirring occasionally so onion and garlic don’t burn. Cook for about 4 minutes, until both ingredients turn a brown colour.
2. Sprinkle in oregano, basil, red-pepper flakes and bay leaf. Mix spices together. Stir in peeled tomatoes and tomato paste; increase to high heat. Once boiling, bring heat down to medium-low and allow mixture to simmer until sauce is thick and liquid has evaporated, stirring occasionally.
3. Arrange pizzas on 2 baking sheets. Divide sauce onto both pitas evenly, leaving a border for the crust. Place on yellow pepper strips and scatter on chopped spinach leaves. Sprinkle mozzarella cheese on top.
4. Place baking sheets into the oven and bake for 20-25 minutes. Remove pans from oven and put pizzas on a cutting board. Sprinkle pizzas with slices of fresh basil and cut each pita pizza into 12 slices. Serve immediately.

Makes 24 wedges