Lots of you have been sharing your pitta bread creations with us and we’ve been inspired by the number of you who have created pizzas out of our pittas. As Friday is National Pizza Day we’ve created our own recipe and included lots of toppings options. These pitta pizzas are easy to whip together and a great way to get the kids involved with cooking too!
For the tomato sauce:
Drizzle of olive oil
2 cloves of garlic, chopped
1 tin of plum tomatoes, broken up in the tin using a knife or squeezed with your hand
Handful of fresh basil, torn into pieces
Teaspoon of balsamic vinegar
Pinch of salt and pepper
1 packet of Food Doctor pitta bread
1 pack of mozzarella, torn into pieces (skip for vegan pizzas)
- Garlic mushrooms and tenderstem broccoli (vegan)
- Roasted vegetables (red onion, aubergine, courgette, peppers)(vegan)
- Goats cheese, spinach (steamed), Kalamata olives and red onion (vegetarian)
- Chargrilled artichokes, dollops of pesto, sundried tomatoes and rocket (vegetarian)
- Roasted red peppers (or chargrilled jar peppers), torn chicken, chilli slices and rocket
- Chicken pieces, sweetcorn, fresh cherry tomatoes and garlic mushrooms (one for the kids)
To make the tomato sauce: heat a saucepan on a low-medium heat and add the olive oil. Once the pan is hot, add the chopped garlic and fry until lightly golden. Then add the tin tomatoes, basil and balsamic vinegar. Allow the sauce to simmer and condense for 15-20 minutes, then season with salt and pepper. (You won’t need all the sauce for the pizzas but you can save the rest to use in pasta).
Prepare the toppings, this might require precooking depending on what you’re using.
Preheat the oven to 200C/180C fan/gas 6 and place a baking sheet inside the oven to heat up.
- To assemble the pitta: spread each pitta with 1 tablespoon of the tomato sauce or enough to cover it. Top the sauce with torn pieces of mozzarella (skip for vegan pizzas) and your desired toppings (see below).