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.
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
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.
*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.