[twoplustwo]

Trying to figure out dinner tonight. I am low-ish on groceries, will probably need to go tomorrow sometime.

I have plan to make steamed carrots (did salad for lunch and only have salad greens, carrots, and tomatoes left in the veggie drawer), canned soup and something with 3 left over pita breads.

I was thinking Marguerite Pita Pizza (I have olive oil, tomatoes, mozz cheese and feta cheese. And this uses up my tomatoes as well as both those cheeses - which were leftover from other meals. Also, I did sandwiches for lunch so I don't want to use the pitas to make sandwiches)

1. I have never used Pita bread to make pizza - do I just use the whole thing or do you slice them in half. So there is no pocket - you use both halves of the pocket. Not sure if that's too thin or if that just gives me more pizzas. eta: if you do cut them in half, do you put the inside on top with the ingredients or the smooth side? This questions makes me think I shouldn't cut them in half.

2. Are there any other ingredients used for Marguerite pizza? I have never made it but one of my favorites when we are out. It seems sometimes it's drizzled with brown something delicious. I mean I can just do it without . . . but just wondering. Also, any herbs you put on there?

TIA!