Pitta pizzas

There's no need for all that kneading and rising with these speedy pitta pizzas.

Serves: 4

Preparation time:  10 minutes

Cooking time:  12 minutes

Cooling time: 1 hour (defrosting)

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You will need

  • 250g frozen mixed peppers
  • 4 wholemeal pittas
  • 175g Italian double concentrate tomato purée
  • 200g closed cup white mushrooms, brushed clean and sliced
  • 125g medium grated British Cheddar
  • 100g tinned sweetcorn kernels, drained
  • ½ x 335g pack cherry tomatoes, quartered
  • ½ iceberg lettuce, shredded
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Recipe Information

Step by step guide to making Pitta pizzas

  1. Set aside the frozen mixed peppers for 1 hour to defrost, then pat dry with kitchen paper.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  3. Using a knife, cut the pittas in half horizontally and put on a large baking tray, cut-side down.
  4. Spread the tomato purée over the pitta halves, then top with the mushrooms, Cheddar, sweetcorn, tomatoes and defrosted peppers.
  5. Cook in the oven for 10-12 minutes, until the cheese is melted and bubbling. Serve two pitta halves per person, topped with the shredded iceberg lettuce.

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Nutritional information for Pitta pizzas

Nutritional information for Pitta pizzas

Nutrition type per serving
Calories 288 kcal
Total Fat 12.7g
Saturated Fat 6.9g
Salt 1.21g
Sugar 15.1g

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