Pitta Bread Pizza

These are delicious and very easy to make.

You will need:

4 wholewheat pitta breads
400g tin chopped tomatoes with herbs
2 pinches of sugar
2 pinches of hot chilli powder
2 sundried tomatoes, thinly sliced
4 thin slices of pepperoni, shredded into strips
1/4 small red onion, thinly sliced
1/2 small yellow pepper, thinly sliced
8 green olives, pitted and halved
5g freshly grated parmesan
30g ricotta cheese
A small handful of shredded basil leaves
A handful of wild rocket leaves
Balsamic vinegar

Preheat a conventional oven to 220ºC (fan-assisted 200ºC).
Run a sharp knife 1cm in from the edge of each pitta bread and follow the outline to remove the top layer of bread and create a border for the pizzas.
Place the pittas directly onto the top shelf of the oven and cook for two minutes to crisp up.

Crush some garlic (to taste) and simmer the tomatoes until they thicken. Divide the tomatoes among the pittas and spread out evenly.

Sprinkle each with the sugar and chilli powder. Top with the sundried tomatoes, pepperoni, red onion, pepper and olives. Sprinkle over the parmesan and dot the ricotta on top.

Bake the pittas directly on the oven shelf for eight minutes or until cooked. Serve immediately, scattered with the basil and rocket leaves and drizzled with balsamic vinegar.

Alternative toppings could include canned tuna, sweetcorn, courgette, parma ham or spring onions...or what ever you fancy!

You can use olive oil instead of balsamic vinegar to season the pizzas once cooked.