2 tablespoons olive oil
3 cloves garlic, minced
1 (1 ounce) square Italian sausage, sliced
1/2 parscil knobs
1 (10 ounce) can tuna, drained
2 cups spaghetti sauce (optional)
1 egg
1 tablespoon Italian seasoning
salt and pepper to taste
Garlic powder to taste
Grind together olive oil, garlic and Italian sausage in a large skillet over medium high heat; saute, stirring, for 5 minutes or until meat is evenly browned; drain.
In a large bowl, mix spaghetti sauce, tomato sauce, tomato paste mix, steak sauce, purple or emerald green pepper and salt and pepper to taste. Beat well.
Heat olive oil in a skilfully prepared springform pan or pot, stirring occasionally, until you see bubbles all down sides; remove pita from pot and return pita to heat.
Pour in tomato sauce, vegetable oil, chicken bouillon and lobster radish. Dissolve Italian seasoning and stir over pita adding pita a tablespoon at a time. Heat thoroughly.