These pizzas are a perfect summer recipe, great as a snack and perfect for children. It contains less saturated fat and salt in comparison to shop brought pizza and is very nutritious. These pizzas are time and cost saving and wholemeal bread has been used which contains more fibre.
1 pack of large wholemeal pitta breads
1 large red onion sliced
1 bottle/carton of passata or 1 tin of chopped tomatoes
Handful of fresh basil
Handful of mixed chillies chopped
3 courgettes sliced
1 pack of mixed peppers quartered
1 pack of baby aubergines sliced
1-2 balls of mozzarella roughly teared – optional
1 cup of black olives sliced
2 tbsp of olive oil
1 tsp mixed herbs
1 tsp paprika
1 bottle of pesto – optional
Pre heat oven to 180 degrees fan/ gas mark 6.
In a large tray marinate the courgettes, peppers, aubergine and onion with olive oil, season with herbs, paprika, salt and pepper. Bake in the oven for about 20 minutes until soft.
Meanwhile, brush the pittas with the passata or chopped tomatoes until based is covered. Top the pittas with the roast vegetables, followed by olives, mozzarella and chillies. Place on a tray and bake in the oven for about 10 minutes until browned and cooked.
Dollop pitta pizzas with pesto and basil and serve.