my pizza is a little different this time, but it's a constant that, while the recipe makes 4, i can only eat two at a time. i haven't measured these but they're perhaps 4-5" pizzas. it's two small pizzas, but two very small pizzas. but also two very loaded very small pizzas.

- put the bacon on first

- chop one large green pepper into four parts and cut each one into small bits, and put them in small bowls

- chop up roughly a third of a fresh pineapple into chunks

- grate an entire block of mozarella cheese

- put four greek pitas on baking trays. i have two on a cookie tray, one on a pizza tray and one in a square casserole dish

- you may want to put olive oil on the pitas first

- on each pita, sprinkle: (1) dried dill, (2) basil, (3) oregano, (4) thyme

- also put hot sauce on it

- when the bacon is done, transfer it to a plate to let it cool, slightly

- note that i cook my bacon in olive oil margarine. so the remaining grease has bacon grease, olive oil and canola oil. rub that on your pitas with a small spoon to create a kind of pesto.

- rub the tomato sauce on over that

- then put the green peppers, pineapple, bacon, olives and whatever else

- put the cheese on

- bake

- cut four avacodo halves up into small chunks and put them into four small containers

- put a small amount of diced garlic in each container

- when it comes out of the oven, put the avocado/garlic topping on

- but a tablespoon of nutritional yeast (with b12) on it

- use more hot sauce

- slice it into four

- if you can lift this with your hands, congratulations.

- the pita will crisp up, but it should be pretty loaded

- you are probably better off using a fork

it's still not clear what this is, but the large amount of indigenous american items (avocados, green peppers, avocados) suggest it may be some kind of loaded quesadilla, as much as anything else. it's a franco-greek-mexican-italian pizza-like thing.