Vegetable Pitta Pizzas

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Ingredients

Pitta pizzas

4 pitta breads pitta bread
wholemeal
100 g g mozzarella mozzarella
grated
1 aubergines aubergine
medium, ends trimmed
2 courgettes courgette
medium, ends trimmed
2 red peppers red pepper
medium, halved and deseeded
2 tbsp tbsp olive oil olive oil

For the tomato sauce

1 tbsp tbsp olive oil olive oil
1 garlic garlic
crushed
0.5 chillies chilli
halved, deseeded and finely chopped
400 g g chopped tomatoes chopped tomatoes
1 pinches pinch sugar sugar
salt salt
peppers pepper

Roasted vegetable pitta pizzas

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0:40 min
(11)

Method

These pitta pizzas are quicker than a takeaway, and healthier too! Let your little ones decorate their own to encourage them to eat a variety of vegetables, and make up a couple of extra ones to add to their lunchboxes the next day. They're great for adults too - try experimenting with different cheese or cured meats.

If you're looking for a wine to pair with pizza, try our Montepulciano d'Abruzzo.

  1. Preheat the oven to 200°C /180°C fan/gas mark 6.
  2. Cut the vegetables into large chunks and arrange across a baking tray. Drizzle with olive oil and roast in the oven for 20 minutes, until soft and caramelised.
  3. Meanwhile, prepare the tomato sauce. Heat the oil in a deep frying pan and add the garlic. Fry lightly until soft, then pour in the chopped tomatoes and a small pinch of sugar. Bring the sauce up to the boil and, stirring frequently, allow it to boil until thickened. Season to taste and set aside.
  4. Dry-fry the pitta breads for 30 seconds on each side until puffy (alternatively, pop them in the toaster). Arrange across a baking tray and spread with a layer of tomato sauce.
  5. Chop the vegetables into smaller pieces and scatter over the pittas in an even layer. Sprinkle over a generous layer of mozzarella cheese, then bake in the oven for 5 - 10 minutes, until the mozzarella is bubbling and the bases are crisp.

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