I enjoy a meal prepared for me at home. My own children came up with this real winner a couple of years ago… a pizza made with a ready-made base but imaginative topping that can be on the table I next to no time. They used naan bread instead of pitta for theirs but both work fabulously well.
Serves 4
Ingredients
- 8 tsp regular or sun-dried tomato puree
- 8 mini or 4 large white or wholemeal pitta breads
- 4 medium tomatoes, sliced
- 2 tsp dried Italian mixed herbs
- 100g mozzarella cheese, grated
- freshly ground black pepper
- 8 black or green olives
- 8 slices Parma ham
- basil leaves, to garnish
Method
- Preheat the grill to medium/hot or the oven if necessary to 190°C/Esse Dial Guide HOT. (Aim for the dial reading to be at the low end of HOT).
- Divide and spread the tomato puree evenly over one side of each pitta bread. Arrange on the grill rack or on a baking tray and top with the sliced tomatoes. Sprinkle with the mixed herbs, grated mozzarella and pepper to taste.
- Grill for 3-4 minutes or bake in the oven for 6-8 minutes until the cheese is melted and bubbling. Top with olives and Parma ham. Scatter over a few basil leaves and serve at once.
Variation
Parma Ham and Pesto Pitta Pizzas: Prepare as above but replace the tomato puree with red or green pesto and omit the dried Italian mixed herbs.
