Pita Pizzas

1 (15-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 tsp. garlic granules or powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
6 pieces Ezekiel 4:9 Whole Grain Pocket Bread
1 medium red onion, thinly chopped
1 large green bell pepper, seeded and chopped
8-oz. sliced mushrooms
Italian seasoning or basil (optional)
Nutritional Yeast Seasoning (optional)

Preheat oven to 425 degrees F.

Combine tomato sauce, tomato paste, garlic, basil, oregano, and thyme.
Whisk together until well combined.

Turn a piece of pita bread upside down and spread with 2 to 3
tablespoons of sauce. Top with mushrooms, onion, and bell pepper
in that order. Repeat with remaining pita breads. Arrange on a
baking sheet and bake until edges are lightly browned, about 15

Sprinkle with Italian seasoning and/or nutritional yeast, if desired.

Makes 6 pita pizzas.

NOTE: You will only use about half the sauce. Refrigerate or
freeze the remainder for use at another time.