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.
Ingredients
Serves: 4
- 4 wholemeal pita breads
- ¼ cup (70 g) no-salt-added tomato paste
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 125 g lean sliced ham, cut into thin strips
- 440 g can pineapple pieces in natural juice, drained
- 1 ¼ cups (220 g) frozen corn kernels, thawed
- 1 ¼ cups (125 g) coarsely grated light mozzarella cheese
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Preheat the oven to 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 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.
EACH SERVING
1 portion vegetables, ½ portions fruit
