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Roasted vegetable pitta pizzas

Roasted vegetable pitta pizzas image
Difficulty Medium
Preparation 0 min
Cooking 40 min


4 people
  • Pitta pizzas

    • 4  
    • 100   g
    • 1  
    • 2  
    • 2  
    • 2   tbsp
  • For the tomato sauce

    • 1   tbsp
    • 1  
    • 0,5  
    • 400   g
    • 1   pinch


    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.