These brilliant pitta pizzas are quick and easy – perfect for a quick lunch or snack.
Pitta bread is a great alternative to pre-made pizza bases – Choose wholemeal bread to get more fibre! Most of us don’t eat enough fibre but it’s good for your gut, helps to stop you getting ill and tastes great!
Vegetables are full of fibre too so try to add some even if you think you don’t like them. Trying them is a great achievement in itself. Taste the veg raw and then cooked – what do you notice? Do they taste different?
Use chopped vegetables to make a design on your pizza but don’t overload it or it won’t cook well!
Costs around £5.62 but less next time you make them because you’ll have tomato puree, garlic, oregano and peppers left over.
|1 wholemeal pitta bread|
|1 garlic clove|
|1 dessert spoon of tomato puree|
|A pinch of oregano|
|Grated Mozzarella or Cheddar cheese|
|1 cherry tomato|
|A few strips of mixed colour peppers|
|1 teaspoon sweetcorn|
|Tips for left-over peppers:|
Remove core, use half a pepper, fill with cooked rice, veg and cheese and bake for 20 mins.
Add to lentil soup recipe for lentil and red pepper soup!
Chop into strips and eat raw with a dip.
- Wash your hands
- Wash the peppers and cherry tomato and drain the sweetcorn into a bowl
- Cut the peppers into strips or smaller pieces
- Peel the garlic clove, chop it in half and rub it lightly over the pitta bread
- Using the back of a spoon, spread the tomato puree right to the edges of the pitta bread
- Using your fingers, sprinkle a small pinch of oregano on top of the tomato puree
- Carefully grate the cheese and sprinkle over the pizza
- Chop the tomato: find the dot on the tomato and put the dot face down on the board. This stops the tomato from wobbling – Use the bridge technique to cut the tomato in half
- Put the tomato and vegetables on your pizza
- Your pizza is now ready to go under the grill
- Ask an adult to put the pizza under a hot grill for 3-5 minutes, or until the cheese has melted
We think you’re going to love these – an alternative to pitta pizzas… Instead of using pitta bread as your base you can use ready-made puff pastry. Try tomato pesto instead of tomato puree – an easy, tasty bake for lunch!
Add some vegetables – the white flour in ready-made pastry is low in fibre but you can make up for this by adding some veg! The fillings are endless – add what you like, experiment and try some new flavours.
Taste challenge: Long sweet red peppers taste much sweeter than red bell peppers and even more so when they’re cooked – taste the difference!
Costs around £3.66
|Pack of ready-rolled puff pastry|
|Jar of tomato pesto|
|Soft Mozzarella (you can use any cheese)|
|Sweet red pepper|
|1 can of sweetcorn|
|Tips for left-over vegetables:|
Chop and freeze until you need them
Chop, bake with a bit of oil, add to pasta
Add to a soup recipe
Bake with any other veg that may be
about to go off and a bit of oil, store in your fridge for making pizza bakes again
- Wash your hands
- Wash the vegetables and drain the sweetcorn into a bowl
- Preheat your oven to 200 degrees
- Cut the peppers and spring onions into small pieces
- Cover the base of a baking tray with greaseproof paper
- Roll out the pastry and cut it into equal squares and place on the baking tray
- Fold and pinch the pastry around the edge of the squares to make a border
- Spread 1⁄2 teaspoon of tomato pesto around the centre of the squares using the back of the spoon (don’t add too much or your pastry will be soggy)
- Add the vegetables (you can also use pre-roasted vegetables) and small, thin pieces of mozzarella cheese – remember not too much or it won’t cook well in the middle!
- Bake in the oven for 15-20 minutes or until pastry is golden and cheese has melted (ask an adult for help if you need it)
- Remove from the oven and enjoy!