You will need
4 Pitta Breads
1 tbsp olive oil
½ x 290g jar pizza topping sauce
1 x 125g pack mozzarella, drained and sliced
a handful of cherry or pomodoro tomatoes, halved
a handful of young-leaf spinach
a handful of basil leaves
4 Pitta Breads
1 tbsp olive oil
½ x 290g jar pizza topping sauce
1 x 125g pack mozzarella, drained and sliced
a handful of cherry or pomodoro tomatoes, halved
a handful of young-leaf spinach
a handful of basil leaves
Method
Preheat the oven to 220°C, fan 200°C, gas 7. Lightly drizzle each pitta bread with olive oil and place on a baking sheet. Cook in the preheated oven for a few minutes to crisp up.
Remove the pittas from the oven and spread over the pizza topping, then top with the mozzarella and scatter over the tomato halves and spinach. Season and bake for 10 minutes or until the mozzarella is melted. Scatter with basil leaves towards the end of the cooking time.
Preheat the oven to 220°C, fan 200°C, gas 7. Lightly drizzle each pitta bread with olive oil and place on a baking sheet. Cook in the preheated oven for a few minutes to crisp up.
Remove the pittas from the oven and spread over the pizza topping, then top with the mozzarella and scatter over the tomato halves and spinach. Season and bake for 10 minutes or until the mozzarella is melted. Scatter with basil leaves towards the end of the cooking time.
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