Preparation
- Preheat the oven to 200°C /180°C fan/gas mark 6.
- 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.
- 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.
- 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.
- 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.
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.