- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated
- Pinch crushed red pepper flakes
- 1 (15-ounce) can crushed tomatoes
- Freshly ground black pepper
- 1 (11-ounce) box fish sticks (18 sticks)
- 1 cup grated Parmigiano-Reggiano
- 1 1/2 cups shredded provolone cheese, divided
- 1/2 cup shredded basil, about 10 leaves
- 6 pita breads
- Olive oil cooking spray
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 roasted red peppers, drained, pat dry and chopped
- 1 small jar marinated mushrooms, drained and chopped
- 1 can artichoke hearts in water, drained, quartered
- 1/2 cup chopped pitted good quality olives
Preheat the oven to 425 degrees F.
Heat a small sauce pot with oil over medium heat. Add garlic and crushed pepper flakes and cook 1 to 2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes.
Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil.
While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve.