We’re big fans of pitta bread. We usually have a pack of wholemeal pitta breads in the freezer as a back up or alternative to normal bread.
They’re great because you can use them as pretend naan bread, great for toddlers when cut in half and filled with tuna (or any filling really) as the tuna doesn’t escape, and great fun as pitta pizzas.
I started making pitta pizzas a couple of months ago at lunch time with our son as an alternative to normal sandwiches once in a while. Initially I wasn’t sure where the inspiration had come from but I have since spotted them in Davina’s 5 weeks to sugar free book. They’re really simple, use store cupboard basics and can use up leftovers. And they’re pretty healthy too.
This is how I make them:
2 wholemeal pitta breads
1 tbsp tomato puree
Toppings – ham, olives, chopped pepper, sardines, etc (where applicable, only use pre-cooked toppings as the pittas are grilled so the toppings won’t cook)
Preheat grill to medium.
Put the tomato puree in a cup with a sprinkle of oregano and black pepper. Add a splash of water and mix together. Continue adding water until it is a spreadable but not runny consistency. Spread onto the pitta breads. Top with grated cheese.
Add your toppings and pop under the grill. Wait a couple of minutes for the cheese to melt, or you can wait a little longer to char the toppings. Serve!