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Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, grated
• Pinch crushed red pepper flakes
• 1 (15-ounce) can crushed tomatoes
• Salt
• 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

Description

Food Network Invites You To Try This Antip-achos Italian Nachos And Fish Stick Parm Recipe From Rachael Ray.

Food Network