Mama’s Mini Pita Pizza

My mama is a clever woman. She realised wayyy before this whole stupid courgetti trend that fatty foods made less fatty were a good idea. That coupled with the fact that I was a pizza-loving, food-obsessed, abnormally-large 10 year old, made mini pizzas a go to, after-school recipe. 13 years later, I am still pizza-loving, food-obsessed and I guess abnormally large for a 10 year old. All you need for this is two items in your fridge and one in your bread bin but if you want to get fancy about it add whatever toppings you like. My personal favourite is buffalo mozzarella, prosciutto, rocket and basil.

Ingredients (Serves 1 if you’re feeling fatty but really should serve 2 if you throw in a side salad)

1 wholemeal pita bread

2 tbsp of tomato purree

1 ball of buffalo mozzarella

4 slices of prosciutto

1 handful of rocket

A few basil leaves

Method

  • Preheat oven to Fan 180
  • Toast the pitta bread until starting to go a very light golden brown, then cut in half lengthways
  • Spread tomato puree liberally on the bready soft sides of the pitta, sprinkle lightly with oregano, salt and pepper
  • Break up the buffalo mozzarella and distribute between pitta sides
  • Put pittas on baking tray and bake in oven until the mozzarella is starting to brown on top (this usually takes about 5 minutes)
  • Remove from the oven and add the prosciutto. Place back in the oven for 30 seconds
  • Then add the rocket, a little more salt and pepper, a few leaves of torn basil and a light drizzle of good extra virgin olive oil.
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