Rachael Ray's Antip-achos and Fish Stick Parm Recipe | Food Network UK

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, grated
• Pinch crushed red pepper flakes
• 1 (425g) tin crushed tomatoes
• Salt
• Freshly ground black pepper
• 1 (325g) box fish sticks (18 sticks)
• 100g grated Parmigiano Reggiano
• 150g shredded provolone cheese, divided
• Shredded basil, about 10 leaves
• 6 pita breads
• Olive oil cooking spray
• 1 tsp garlic powder
• 1 tsp dried oregano
• 3 roasted red peppers, drained, pat dry and chopped
• 1 small jar marinated mushrooms, drained and chopped
• 1 tin artichoke hearts in water, drained, quartered
• 50g chopped pitted good quality olives