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1
On paper plate, place layer of paper towels.
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2
Place single layer of pepperoni, repeat with paper towel, until all pepperoni are on paper towels, ending with paper towel on top.
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3
Microwave on Defrost setting just until pepperoni is warm and has released it's fat.
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4
Do not overcook.
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5
Press top paper towel to remove as much fat as possible.
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6
Pick up paper towels and gently shake over a clean paper towel to release pepperoni into a pile.
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7
Set aside.
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8
Place poctketless pita on several large cookie sheets so that they do not overlap.
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9
Using equal ingredients on each pita, place in this order: Spread sauce over pita.
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10
Sprinkle seasonings over sauce.
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11
Sprinkle with cheese.
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12
Top with 4 slices of pepperoni.
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13
(Optional: Sprinkle any or all optional veggie ingredients over pepperoni.)
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14
Place cookie sheets in the freezer and freeze about 2 hours or until pizza is completely frozen.
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15
To store: I use pocketless pita bag sitting upright and stack pizzas, separating them with square of waxed paper.
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16
Keep frozen until ready to cook.
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17
Bake in preheated toaster oven about 14-15 minutes, or until crust is golden and cheese is melted.
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18
Toaster ovens vary, so check it after about 12-13 minutes.
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19
Let them cool for 2-3 minutes and cut into eight mini-slices.
