Tuesday, 10 April 2012

Pitta Pizza

This can be prepared in advance and makes two pitta pizzas (they're quite small). Serves two for a light lunch or one for a main meal



Ingredients: 
One pitta bread- I used one from the Sainsbury value range which is fine, just a bit smaller than the usual ones.
Tomato puree
Mixed herbs
25g cheddar, finely grated (it spreads better grated finely)
Prepared toppings - you don't need a lot, I used one shallot, chopped, about 1/6 of a red pepper, chopped, one chestnut mushroom, chopped and one lean bacon medallion, cut into strips.  I gently fried the veg in a few squirts of olive oil until they were just starting to blacken without burning, then removed them from the pan and cooked the bacon strips for a minute.  Choose what you fancy in the topping line really.
Some  feta, crumbled - again, not a lot needed.

Method:
Insert a knife into the pitta and gently cut around the edge so that it separates into two slices.  Thinly spread some tomato puree over the 'inside' and sprinkle over some dried mixed herbs and a grinding of black pepper.  Then add the grated cheese.
Next it's the prepared toppings - arrange them so they are well distributed. 
Finally, sprinkle over the crumbled feta.
Place on a non stick baking tray and heat in oven set at around 150 C.  When heated through and piping hot, serve with a side salad.

Jolly yummy and totally flexible!

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