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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Arrange the pita breads in a single layer on one or two large baking sheets and brush the tops lightly with olive oil.
Warm a small saucepan over medium heat. Add the remaining olive oil and the minced garlic and cook, stirring, until fragrant and just softened, about 1 minute — watch closely so the garlic does not brown. Add the crushed tomatoes, oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine and simmer for 5 minutes, until the sauce thickens slightly and the flavors come together. Remove from heat.
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