2 tablespoons olive oil
1/2 cup warm water
2 tablespoons sugar, preferably turbinado (optional)
2 cups strawberries or other berries, chopped
1/2 cup chopped pistachios
1. Heat the oven to 425°F. Brush the tops of the pitas with the oil and spread them out on a large baking sheet.
2. Put 1/2 cup water in a medium saucepan over medium-high heat and whisk in the sugar, if you’re using it; bring to a boil. Stir in the strawberries and cook, mashing and stirring until the fruit softens, 2 or 3 minutes. Strain (reserving the liquid for another use if you’d like).
3. Spread the compote on the pitas and sprinkle with the pistachios; press the nuts down into the jam a bit so they don’t burn.
4. Transfer the pizzas to the oven and bake until the pitas brown around the edges and the nuts turn golden, 5 to 10 minutes. Cut each pita into quarters and serve warm or at room temperature.
Savory Breakfast Pizza: Pitas are the perfect vehicle for cooked vegetables, especially grilled ones. Skip the fruit and sugar. Keep the pistachios or try other chopped nuts. Roughly mash soft cooked vegetables like eggplant, zucchini, greens, cauliflower, or mushrooms and spread them on the bread instead of the compote in step 3; season with salt, pepper, and whatever herbs or spices you like.
Toaster Pita to Go: Make the topping in advance and prepare the pitas one at a time as needed: cut the breads in half crosswise and toast them. Spread the jam inside the pocket (if there is one) or between the two pieces; sprinkle with the nuts and eat like a sandwich.