Pepperoni and Parmesan Pitta Pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 white pitta breads400g tin chopped tomatoes with herbs2 pinches of caster sugar2 pinches of hot chilli powder2 sundried tomatoes, thinly sliced4 thin slices of pepperoni, shredded into strips1/4 small red onion, thinly sliced1/2 small yellow pepper, thinly sliced8 green olives, pitted and halved5g freshly grated parmesan30g ricotta cheeseA small handful of shredded basil leavesA handful of wild rocket leavesBalsamic vinegar
1. Preheat a conventional oven to 220ºC or a fan-assisted one to 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.
2. Place the pittas directly onto the top shelf of the oven and cook for two minutes to crisp up.
Sal's Tips
1. Alternative toppings could include canned tuna, sweetcorn, courgette, parma ham or spring onions.
2. You could also use olive oil instead of balsamic vinegar to season the pizzas once cooked, and wholemeal instead of white pitta breads.
3. Meanwhile, place the chopped tomatoes in a sieve to remove all the excess juice. Divide the tomatoes among the pittas and spread out evenly.
4. 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.
5. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CYMRUGIRL1.
2. Place the pittas directly onto the top shelf of the oven and cook for two minutes to crisp up.
Sal's Tips
1. Alternative toppings could include canned tuna, sweetcorn, courgette, parma ham or spring onions.
2. You could also use olive oil instead of balsamic vinegar to season the pizzas once cooked, and wholemeal instead of white pitta breads.
3. Meanwhile, place the chopped tomatoes in a sieve to remove all the excess juice. Divide the tomatoes among the pittas and spread out evenly.
4. 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.
5. 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CYMRUGIRL1.
Nutritional Info Amount Per Serving
- Calories: 255.0
- Total Fat: 4.8 g
- Cholesterol: 9.8 mg
- Sodium: 221.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.7 g
- Protein: 4.7 g
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