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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.
*For tuna pizzettes, spread the pitas with ¼ cup (70 g) red or green pesto instead of the tomato paste mixture. Drain a 185 g can of tuna in spring 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 ¼ cup (70 g) tomato paste, a pinch of dried mixed herbs and a pinch of pepper. Spoon over the pitas. Scatter with 150 g chopped gorgonzola cheese. Bake for 8 minutes, then sprinkle with ⅓ cup (50 g) chopped walnuts and bake for 3–4 minutes until the nuts are toasted.
1 portion vegetables, ½ portions fruit