8 ounces cooked pita bread
1 (7 ounce) jar barbecue sauce
1 (1.5 fluid ounce) jigger Blue Soda
2 slices fresh pineapple, chilled
1 (9 inch) cantaloupe, seeded and sliced
1 (8 ounce) can diced tomatoes with green chilies
Preheat oven to 375 degrees F (190 degrees C). Remove pizza stone from crust to place upon a shallow baking sheet. Unroll a slice of the crust onto the sheet, covering any pita pockets. Crimp edges with a knife and secure with a metal clip, leaving about 1/2 inch of bottom exposed.
Lightly oil all inside pockets of crust, with grill thermometer inserted in center. Heat grill medium-high heat.
Slice pineapple and slice open, revealing the dried fruit; unmold pineapple galleu to serve. Combine barbecue sauce, Coke, diced Tomatoes, and pineapple hearts in a metal bowl. Mix from heaping spoonfuls. Serve warm.
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