Mini pitta pizzas
If you want a fast food fix, but don't want to overload your allowance, enjoy these tasty pizzas, which use pitta breads as a short-cut replacement instead of dough.
White Pitta Bread
Princes Pizza Topping
72 g, 4 tbsp - tomato and herb
Sun Dried Tomato Paste
4 medium, thinly sliced
1 small, red, thinly sliced
Dried Mixed Herbs
2 teaspoon(s), italian
150 g, roasted red peppers
75 g, crumbled
1 pinch, and black pepper, freshly ground
Olives, in Brine
12 individual, black
- Preheat oven to Gas Mark 6/200°C/400°F.
- Put the pitta breads onto a baking sheet. Mix the pizza topping and sun-dried tomato paste together and spread over the pitta breads. Arrange the tomato slices and red onion on top and sprinkle with the dried herbs.
- Tear the peppers into strips and scatter them over the pittas, then sprinkle the cheese on top. Season with ground black pepper, then pop 3 olives and a sprig of rosemary on top of each one.
- Bake in the oven for 10-12 minutes, then serve.
Use 4 mini pittas to make a tasty snack, halving the quantities of the topping ingredients.