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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 | 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
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0:40
min
(17)
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.
- 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.