Perfect Pita Pizzas
Pizza is everyone’s favourite and it’s such a welcome dish in our house that the only problem I every really come up against is what to use for the base. Traditional bread dough bases aren’t the most healthy of things but pizza is usually a weekly dish for us, so with this recipe, I’ve opted to use pitas as they aren’t as stodgy and are lower in fats that thicker dough bread bases that could be used.
This is also one I like to get the kids involved in, there are endless variations of toppings that you can use, you could go full vegetarian or have a mixture of meat and vegetables. There are some limits though, after letting my oldest kid experiment with his pitta pizza once, they realised that banana, sweet corn and mozzarella wasn’t the best tasting thing they’d ever had. I would suggest sticking to the more traditional of topping but hey, that’s completely up to you.
The ingredients in this are from one of my oldest favourite recipes – don’t worry, I’ve left out the banana!
You’ll need:
- 4 wholewheat pitta breads
- 4 tbsp of sun dried tomato puree
- 3 ripe plum tomatoes, diced
- 1 shallot thinly sliced
- 85g chorizo, chopped or thin slices
- 50g of mature cheddar, grated
Step one:
Heat the oven to 200°C and put in a baking sheet or a baking tray to heat up.
Step two:
Using the back of a spoon, spread the tomato puree on top of the pitas (if you’re letting your kids help, it’s better off you doing this bit first then letting them go wild with toppings because strangely kids will find a way to make a mess out of this simple little job) then you can add the toppings of your choice, but in our case it’d be the tomato, onion, chorizo and cheddar.
Step three:
Place the pittas on the heated up oven tray and bake in the oven for around 10 minutes until the cheese on top has melted. You can keep them in a little longer if you like to have bubbling cheese or chorizo that has started to frazzle but be careful that you don’t burn the edges of the pittas.
Easy. Done. You can serve these as part of a main meal alongside a salad or a bowl of wedges to share, depending on the size of your pittas, but we have these sometimes as a late night supper or as a snack. You can also halve them or, if using smaller pitas, then they would work brilliantly as a starter. This is a versatile little recipe that could be used for anything, including lunch boxes and picnics. They’re a firm staple in our house and a fun one to make, the kids love getting involved in cooking and I love letting them get involved as they get to appreciate food more and I’m less likely to get a ‘Mum I don’t like this!’…that is until they try to put banana on a pitta pizza!
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