TOP HAT PIZZA

FOR THE GROUND BEEF MIXTURE:
1 lb. ground beef
1 (14 oz.) jar prepared pizza sauce
1/2 small onion, chopped
1/8 tsp. dried Italian herb seasoning
FOR THE PIZZAS:
1/4 cup green pepper, chopped
1 cup mozzarella cheese
Pita pocket bread, not precut type
Parmesan cheese

TO PREPARE THE BEEF MIXTURE:
Brown ground beef in skillet over medium-high heat. Drain and remove to slow cooker. Add pizza sauce, onion and Italian herb seasoning.

Cover and cook on Low for 2-3 hours.

TO PREPARE THE PIZZAS:
Chop green pepper and measure out cheese while mixture is in the slow cooker. Refrigerate until ready.

Using kitchen scissors, cut out a circle from the top layer of the pita bread, leaving 1 inch of top all around to form an edge or border. Save cut-out circle.

Place bottom of pita on cookie sheet and place in 400-degree preheated oven.

Bake 5 minutes.

With oven mitts, remove from oven and place on wire cooling rack. Cool slightly. Using small spatula or spoon, spread slow-cooked mixture into the pita bread and under the edges. Sprinkle bell pepper and mozzarella cheese evenly on top of sauce and top with reserved circle to form the "hat."

Return completed top hat to oven for 8-9 minutes more of baking. Sprinkle with Parmesan cheese when finished.

Note: You will be able to make several pocket-bread pizzas with the ground beef mixture.

Serves 4.
Adapted from source: American Heart Association Kids' Cookbook: All Recipes Made by Real Kids in Real Kitchens! by American Heart Association