Easy Peasy Pitta Pizza
Have I got your attention?
Ha, thought so. I love pizza; I mean, I really do. But let’s be honest there’s a lot of rubbish out there, and even the most delicious pizzas all supermarkets now sell are a bit of a no-no if you’re trying to do the whole real food/ less additives thing. Have you seen how much salt is in those things? I can enjoy one for sure, but the salt hangover (as I like to call it), not so much.
Hence the need for the pitta pizza recipe, because if like me, and you find a shop-bought pizza pretty hit and miss (and so bloody salty, what’s all that about?) then there’s only one solution, we must make our own.
Ok, so here goes.
I decided to go veggie; most of my recipes are vegetarian. I do eat meat, not much though, and being completely honest I don’t enjoy it on pizza. I also decided on pesto rather than a tomato sauce base, purely because I had some ready to use. Both sauces are freezable heroes, you’ll find them on the Sauces and Dips page, they’re perfect for this recipe.
Oh, and if you are a meat-eater, of course, you can add what you wish.
Easy Peasy Pitta Pizza
PREP TIME - 5 MINS | COOK TIME 10 - 15 mins | SERVES 2 - 4 | RECIPE TYPE - LUNCH/DINNER | VEGETARIAN
Ingredients
4 wholemeal pitta breads
2 tbsp pesto or tomato sauce
250g pack of pizza mozzarella sliced into 1/2 cm pieces
Cherry tomatoes
3,4 quartered artichokes
12 Kalamata olives
Fresh basil leaves
1 tsp sun-dried tomato paste mixed with 2tbsp extra virgin olive oil
Instructions
Pre-heat the oven to 180c.
Heat the pitta bread for a few mins or toast it lightly.
Spread pesto over each pitta, add 2 thin slices of mozzarella cheese and your chosen toppings.
Bake in the oven for about 10 minutes or until the cheese is melted and oozy.
Add a drizzle of extra virgin olive oil mixed with a little sun-dried tomato paste, black pepper and some basil leaves.
Serve and eat immediately.
My notes and tips
The measurements are somewhat vague, as a main meal I’d say two pitta breads per adult, or for lunch perhaps one if you’re serving with sides, but you know yourself what you’ll eat. Personally, I could gobble all four….oh dear, Ikr!
The first couple of times I made these, they were a bit soggy (but I was layering on the cheese like it was going out of fashion😱), it helps to pre-cook the pitta for sure but also it’s a bit difficult to know how much is too much when you’re layering on the good stuff. Use my measurements and pics as a guide for standard sized pitta bread. If you do go a bit overboard first time though it still tastes incredible, don’t fret - practice makes perfect;-)
Quartered artichokes in a jar are heavenly and seasoned to perfection, brilliant in this recipe.
I love Kalamata olives, any olives will do though!
Last tip and most important really - make sure you use mozzarella for pizza. It’s the perfect consistency. Perhaps the grated version works too, I’ve not tried it, but my first attempt using a standard ball of mozzarella was a bit of a milky mess!
