A pita concoction

I had this strange urge to buy pita bread at the grocery store this weekend. I haven't purchased pita bread in years, much less pocketless pita bread.

But it sounded good, wasn't too expensive, and had some recipes on the back.

One of those recipes mentioned vegetables. Without even reading the recipe, I thought up my own.

I slathered the top of the pita bread in ranch dressing, just like you'd do with regular pizza sauce. Then, I diced some tomatoes and cucumbers, and layered them on top of the bread.

You could also do this by spreading cream cheese on the bread instead of dressing, or not spreading anything and drizzling the whole thing with olive oil and spices.

It looked yummy. I just bit into it, and for the first few bites, things were going well.

Then veggies started sliding off the top, so I had to get out a fork and knife. If you're not the kind of person who likes to eat pizza and burgers with a fork and knife, you should probably just cut this dish into slivers or slices with a pizza cutter before serving it. But if you're like me, a fork and knife'll do ya right.

It's not a hugely hearty meal, but it was refreshing after coming inside from the heat, and certainly healthy.