AuthorCarol RidehalghCategoryMane CoursesDifficultyBeginnerThis is my kind of fast food, suitable for all ages and tastes as it is so easy to personalise. Perfect for vegetarians too. One to get the children involved.
The idea came from a weekend magazine, but we didn't like the uncooked tomato paste — so my version does require a little more effort. This recipe makes 8 pitta pizzas, so depending on your families appetite it should feed 3-4.
Following this recipe you should be left with about half of the tomato sauce which will keep covered in the fridge for up to 5 days — or in the freezer, ready for the next time you make Pitta Pizzas. They are exceptionally quick to prepare when the tomato sauce is made in advance.
Preheat the oven to hot, 200°C / 185°C Fan / Gas mark 6 / 400°F
Make the sauce in advance and allow to cool.
Finely chop the onion. Heat 4 tbsp of olive oil in a pan over low heat. Add the onion and chilli (optional) and cook for 5 minutes stirring often.
Add the tomato puree and cook a couple of minutes before adding the passata. Cook a further 10 minutes over low heat until the onions are cooked through and the sauce has reduced to a thick pulp. Leave to cool.
Meanwhile, prepare the pitta bread. Toast each one a couple of minutes to warm through only.
Using a serrated edged bread knife, carefully cut through the bread horizontally so that you have two halves.
Line 2 flat baking trays with parchment paper/magic mat. Drizzle the cut side of each pitta bread and place, oil side down, onto the paper/mat.
Now prepare the topping of your choice. For the purpose of this recipe, I am using cheese, ham, chorizo and black olives.
(Vegetarians may like to replace the ham/chorizo with mushrooms. I suggest these are sliced and pre-cooked in olive oil)
Either grate the cheese or slice thinly, using a cheese slicer.
Roll up the slices of ham and slice across finely into ribbons.
Thinly slice the chorizo.
Put 1 dessertspoon of tomato sauce onto each of the pitta bread and spread evenly but not quite to the edges. Scatter over the cheese followed by the ham, dividing it equally. Put 4 slices of chorizo and 3 black olives on each. Drizzle over a little olive oil and pop into the oven. Set the timer for 10 minutes. Serve piping hot straight from the oven.
Ingredients
Directions
Preheat the oven to hot, 200°C / 185°C Fan / Gas mark 6 / 400°F
Make the sauce in advance and allow to cool.
Finely chop the onion. Heat 4 tbsp of olive oil in a pan over low heat. Add the onion and chilli (optional) and cook for 5 minutes stirring often.
Add the tomato puree and cook a couple of minutes before adding the passata. Cook a further 10 minutes over low heat until the onions are cooked through and the sauce has reduced to a thick pulp. Leave to cool.
Meanwhile, prepare the pitta bread. Toast each one a couple of minutes to warm through only.
Using a serrated edged bread knife, carefully cut through the bread horizontally so that you have two halves.
Line 2 flat baking trays with parchment paper/magic mat. Drizzle the cut side of each pitta bread and place, oil side down, onto the paper/mat.
Now prepare the topping of your choice. For the purpose of this recipe, I am using cheese, ham, chorizo and black olives.
(Vegetarians may like to replace the ham/chorizo with mushrooms. I suggest these are sliced and pre-cooked in olive oil)
Either grate the cheese or slice thinly, using a cheese slicer.
Roll up the slices of ham and slice across finely into ribbons.
Thinly slice the chorizo.
Put 1 dessertspoon of tomato sauce onto each of the pitta bread and spread evenly but not quite to the edges. Scatter over the cheese followed by the ham, dividing it equally. Put 4 slices of chorizo and 3 black olives on each. Drizzle over a little olive oil and pop into the oven. Set the timer for 10 minutes. Serve piping hot straight from the oven.