Pita Bread Appetizer Pizza Recipe


Seriously the easiest pizza, snack or appetizer you will ever make quickly for unexpected guests or a party. Just remember to keep a package of pita bread in the freezer, bottled sauce and mozzarella shredded on hand.  This is all homemade from scratch but you can use all store bought and have all kinds of pizza made for individual taste! The toppings are endless!



Pita Bread  Appetizer Pizza Recipe 

Fresh Basil chopped
Fresh Plum tomatoes put through the food processor or your favorite sauce
Homemade Pita bread or store bought
Olive oil
Minced garlic
Mozzarella
salt, pepper
Oregano dried flakes
Note:
Additional toppings can be used,  you can get creative by topping the pita with sauce then adding meats of your choice, peppers, olives, eggplant, pepperoni, loose cooked sausage, ham and pineapple, mushrooms, chopped broccoli, zucchini or spinach, shrimp and garlic with cheese. Use your imagination. When having a party, you can cut these in strips and use as appetizer pizza bites!

Place the pita bread on lightly greased foil and bake on 425 hot oven until browned and crispy. Take out of oven, add the chopped basil,  sauce on top, mozzarella, sprinkle with oregano,  salt, pepper and minced garlic. Place the oven on broil to high and watch carefully until the mozzarella begins to brown. Remove, cool slightly and serve.

Italian Chocolate Cream Birthday Cake Recipe


A filled chocolate cake that has the best pastry vanilla cream filling I ever tasted. Come try this decadent dessert
everyone will rave about! I had to make something special for my 60th birthday on April 26th.  I usually don't eat many desserts but for my milestone year this turned out to be a great way to start  this new journey ahead of the golden years. If you want to treat yourself to a special cake this is it.





Italian Chocolate Cream Cake  
(you can use your favorite chocolate cake mix also)

(this makes 2 - 9 inch cakes I freeze one and just use 1- 9 inch cake layer sliced in half,  a thin layer)

1 cup butter
1 cup water
1 cup sugar
1 cup brown sugar
2 cups flour
2 eggs
1/2 cup unsweetened cocoa powder
1/2 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons vanilla
3/4 teaspoon salt

Melt butter with water in small saucepan,  then add and cocoa whisking for around 30 seconds. Cool.
Blend together all dry ingredients and mix.  In another bowl blend eggs and vanilla.
Add the flour mixture into the chocolate cooled mixture until blended. Fold in the sour cream last.

Directions for the cake:

Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture. Combine well, then pour the mixture back into the pan.


Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream and mix until the chocolate and butter are melted.


Bake in 2 heavily greased 9 inch pans on 350 degrees.  Cool cakes completely. Split one cake in half with a sharp serrated edge knife. Place the first layer on a plate the other on wax paper. Fill with cream. Top with another layer. Garnish with ganache and cherry on top.

While cake is baking make the cream filling and set aside.

Italian Cream Filling:

6 egg yolks beaten
2 cups milk
2 tab of butter melted
3/4 cup sugar
6 tablespoons of flour
1 tablespoon pure vanilla extract

Make the cream:


Melt butter in pan add flour stir till smooth no lumps.. add milk, beaten egg yolks, sugar, butter, vanilla...stir constantly until thick and creamy, if it gets too thick add a little more milk. Remove immediately from pot as it will continue to cook and then pour into a bowl. Cool with a piece of wax paper over the top and a teaspoon of sugar this will keep the skin from forming on top....

Garnish:

Chocolate hot fudge sauce
Cherry with stem

Ganache:

1 cup good grade semi sweet or bittersweet chocolate chopped

1 cup heavy cream

Place chocolate in medium glass bowl.  In a small pan heat cream bringing to a boil. Tip: (Watch closing as you add the chocolate the cream can spill over if not a deep enough bowl.)  Pour chopped chocolate into cream and whisk until smooth.Starting from the center of the cake pour the ganache on top and let it run down the sides. Drizzle with warmed hot fudge and stemmed cherry on top.