Garden pitta pizzas
5
Points®
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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