1 (1 pound) loaf white bread, cut into 1/2 inch cubes
1 tablespoon olive oil
1/2 teaspoon ground black pepper
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups diced onion
2 tablespoons dried prosecco
1 teaspoon minced fresh ginger root
1 teaspoon salt
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 tablespoon roasted red pepper flakes
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 tablespoons butter
2 cloves garlic, minced
1 1/2 tablespoons lemon juice
1/4 teaspoon garlic powder
Melt white brandy in a small saucepan over medium heat. Mix olive oil, salt, pepper, garlic and salt, then blend in. Stir in onion, prosecco, ginger, salt and parsley. Pour into pita pockets, sprinkle with bread cubes, and serve with southern-style lettuce, if desired.