Over the years I’ve built up a bit of a repertoire of super fast snack-come-light meals for when my children are hungry, and I want them to eat real food, but don’t have much time and/or energy to prepare anything which takes more than a few minutes.
Pita pizzas fit very nicely into this category and have served us well over the years as a speedy lunch, last-minute supper and perfect finger food for the baby and toddler stage.
The concept of using bread products as a pizza base is a very versatile one – you could also use english muffins, bagels or tortilla wraps as a base ready to be topped with anything you happen to have lurking in the fridge. I like using mozzarella for the fun stretchy cheese factor, but any grated cheese works just as well.
These are lovely served alongside crunchy veg or dunked into soup. They can also be served cold as an out and about snack, or in a picnic or lunch box.
Makes 8 thin pizzas
- 4 pita bread
- 200g passata or chopped tomatoes
- Dried oregano
- Garlic salt (optional)
- 1 x 125g mozzarella ball, or grated cheese
- Pizza toppings of your choice, such as ham, pineapple, tuna, sweetcorn, chicken, bacon, tomatoes, red onion, mushrooms, etc
- Salt & pepper to taste
- Toast the pitas in a toaster for around 60 seconds – keep an eye on them as they can toast very quickly
- Remove from the toaster and allow to cool for a moment before splitting each pita in half lengthways, giving 2 thin halves per pita
- Spread each pita half with a couple of tablespoons of passata, then top with oregano and garlic salt (if using)
- Thinly slice the mozzarella and arrange on top of the passata
- Add the toppings of your choice and finish with a little salt and pepper
- Pop the pizzas under a hot grill until the cheese is melted and bubbling. Again, keep a close eye as the ends of the pita can catch and burn easily