8 slices grilled pizza, cut into 1/2 inch strips
2 spears garlic, minced
1 red onion, minced
3 tablespoons olive oil
1 large tomato, diced
1 cucumber, diced
6 pita pockets
2 medium white pita pockets
2 medium mini pretzels
2 medium red cherry tomatoes
1 medium banana, sliced
3 tablespoons brown sugar
2 tablespoons mayonnaise
3 tablespoons tomato paste
2 tablespoons fresh lemon juice
Place Pita Pockets, pockets and teacake pockets on the grill. Lightly brown the outside of the pockets. Mix in olive oil, tomato juice and cucumber and pestley. Place in the wok or skillet. Cook over a hot plate. Place the sliced peppers in the hot oil. Cover pan and place it in preheated oven. Continue cooking 6 minutes.
Sprinkle tomato with brown sugar mixture, tomato paste, lemon juice and mayonnaise over whole spread. Continue to cook and stir over a medium heat of an em electric skillet.
Remove pockets from oven, remove pockets from oven and place on platter. Immediately pour tomato mixture over pockets. Cover with pita pockets and keep warm. Place vegetable pockets in the center of a greased 12 inch glass pan. Fill with tomato mixture and vegetable pockets. Place tomato mixture over pockets.
Cover pan and brown the interior of pie bag or container. Alternate with cherry tomatoes, banana and green tomato leaves. Sprinkle on top of vegetables. Cover tightly and refrigerate for 1 hour.
Preheat oven to 425 degrees F (220 degrees C). Place the stuffed pockets in a 9 inch pizza pan because it's too hot outside.
Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes. Serve slices warm or cold and serve warm with oven toppings of waterlogged cherry tomatoes, chopped tenders or sliced ripe olives for dipping and to share.