4 gluten free pita breads (about 7½ inches)
1 yellow bell pepper, seeds removed and julienned
3 oz. fresh mozzarella, grated
fresh basil, sliced
¼ tsp. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
½ tsp. dried oregano
½ tsp. dried basil
¼ tsp. red pepper flakes
1 bay leaf
½ of a 28 oz. can whole peeled tomatoes, roughly chopped
¼ cup tomato paste
1. Preheat oven to 350 degrees F.
2. To make the tomato sauce, heat olive oil in a saucepan over medium heat. Sauté onion and garlic until fragrant and slightly browned (about 4 minutes) then add the rest of your ingredients. Bring to a boil and reduce heat to low, allowing tomato sauce to simmer for about 35 minutes. Sauce should become thick.
3. On two baking sheets, assemble pita bread and spread about ⅓ cup of sauce on each. Add bell pepper slices and sprinkle with mozzarella cheese. Transfer to the oven and bake for roughly 20 minutes, until cheese has melted and crust is slightly browned. Remove from oven a sprinkle with fresh basil. Cut into slices and enjoy!