Recipe Rumble

Use tomatoes held at room temperature until fully ripe. Core and slice tomatoes, cut each slice in half. Place pitas on two baking sheets, brush with oil. Arrange tomato slices on each pita, dividing evenly. Sprinkle with Parmesan cheese and half of the Italian seasoning. Bake on an ungreased, unfloured baking sheet at 475-degrees for 12 to 15 minutes. The bisquits' edges should be browned but not black. The whole-wheat flour on the surface will be nicely toasted and add little speckles to the bisquits. Bake until tomatoes are heated and pitas begin to crisp, about ten minutes. Sprinkle tomatoes with half of the mozzarella cheese. Top with zucchini, green pepper and onion. Sprinkle with remaining mozzarella and Italian seasoning. Bake until cheese is melted and vegetables are crisp-tender, about ten minutes. Serve with crushed red pepper, and additional Parmesan cheese, if desired. Recipe makes four servings.