Pita pizzettes
Made mainly from pantry ingredients, these mini pizzas are incredibly quick and easy to prepare. Topped with tasty ham, luscious pineapple and sweet corn kernels, they make a tasty snack and are much lower in salt than most bought pizzas.
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 15minutes |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 15minutes |
- 4 whole-wheat pita breads
- 1/4 cup low-sodium tomato paste
- 1 tsp olive oil
- 1 tbsp fresh oregano or 1 teaspoon dried oregano, chopped
- 125 g lean ham sliced, cut into thin strips
- 1 398ml cans pineapple pieces in natural juice drained
- 1 1/4 cups frozen corn kernels thawed
- 1 1/4 cups light mozzarella cheese coarsely grated
|
Ingredients
Servings: servings
Units:
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- Preheat the oven to 375°F (190°C). Place the pita breads on a baking tray. Mix together the tomato paste, olive oil and oregano, season with freshly ground black pepper, then thinly spread over the pitas.
- Arrange half the strips of ham on top, then scatter with a mixture of pineapple pieces (if these are large, chop them into smaller pieces first) and corn. Top with the remaining ham strips, then sprinkle with mozzarella.
- Bake the pizzettes for about 15 minutes until the cheese has melted and is beginning to brown. Remove from the oven and allow to cool for a few minutes before serving.
Variations: For tuna pizzettes, spread the pitas with 1⁄4 cup red or green pesto instead of the tomato paste mixture. Drain a 170 gram can of tuna in water and use instead of the ham. Top each pizzette with a few halved, pitted black olives before serving.
To make onion, blue cheese and walnut pizzettes, gently cook 2 thinly sliced red onions in 1 tablespoon olive oil for 7-8 minutes until softened. Mix with 1⁄4 cup tomato paste, a pinch of dried mixed herbs and a pinch of pepper. Spoon over the pitas. Scatter with 150 grams chopped gorgonzola cheese. Bake for 8 minutes, then sprinkle with 1⁄3 cup chopped walnuts and bake for 3-4 minutes until the nuts are toasted.
Each serving: 23 g protein, 12 g fat of which 5.5 g saturates, 56.5 g carbohydrate, 9 g fibre, 445 Calories
