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Photo of Garden pitta pizzas by WW

Garden pitta pizzas

5
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
These vegetarian pizzas are made with pitta bread bases, to help you create something quick, easy and very tasty

Ingredients

Tinned Tomatoes

400 g

Onion

1 small, chopped finely

Dried Mixed Herbs

2 teaspoon(s), Italian

Garlic

1 clove(s), crushed

Wholemeal Pitta Bread

4 medium

Courgette

1 medium, pared into ribbons

Mushrooms

100 g, sliced thinly

Peas, fresh or frozen

50 g

Half fat Cheddar cheese

40 g, grated

Cucumber

¼ individual, extra large, chopped

Olive Oil

1 teaspoon(s)

Balsamic vinegar

1 teaspoon(s)

Cherry Tomatoes

10 individual, halved

Basil, fresh

5 g, to garnish

Salad leaves

200 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Tip the can of tomatoes into a saucepan and add the onion, half the dried herbs and garlic. Simmer for 5–8 minutes until reduced and pulpy.
  3. Arrange the pitta breads on a baking sheet and divide the tomato mixture between them, spreading it out towards the edges. Sprinkle the remaining dried herbs on top, then share the courgette ribbons, mushrooms and peas between them. Season with black pepper and sprinkle the grated cheese on top. Bake for 10–12 minutes, until piping hot.
  4. Whilst the pizzas are baking, prepare the salad. In a bowl, whisk together the oil and balsamic vinegar with a little salt and pepper. Drizzle over the salad and serve with the pizzas, garnished with basil leaves.

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