Big on Quality, Lidl on Price
Vegetable Pitta Pizzas

The recipe was added to your favourites

Show your favourites

The recipe was removed from your favourites

Show your favourites

An error occurred, please try again


Pitta pizzas

4 pitta breads pitta bread
100 g g mozzarella mozzarella
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
0.5 Red chillies Red 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

This recipe was liked

This recipe was disliked

An error occurred, please try again

40 min


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.