Pocket pita pizzas

Pocket pita pizzas


1 person made this

Eating capsicum can help reduce the risk of stroke because they’re rich in vitamin C.

Lynn Lewis

Serves: 4 

  • 1 small roasted red capsicum, seeded and coarsely chopped
  • ¼ teaspoon crushed fennel seeds or dried oregano
  • ¼ teaspoon salt
  • freshly ground black pepper, to taste
  • ¼ cup (30 g) reduced-fat mozzarella cheese, coarsely grated
  • 2 tablespoons (20 g) Swiss-style cheese, coarsely grated
  • 2 whole-wheat pocket pita breads
  • 8 teaspoons bottled tomato sauce or pizza sauce
  • ½ small red onion, thinly sliced

Preparation:10min  ›  Cook:3min  ›  Ready in:13min 

  1. Preheat grill. Combine capsicum, fennel seeds or oregano, salt and pepper in a small bowl. Combine the mozzarella and Swiss-style cheese in another bowl.
  2. Separate each pita bread into 2 flat rounds. Place rounds, insides facing up, on baking tray. Grill 10 cm from heat until golden brown around edges, about 1 minute.
  3. Spread 2 tsp sauce up to the edges of each pita round. Spoon 2 tbsp capsicum mixture over the top. Sprinkle evenly with cheese; top with onion.
  4. Grill until cheese is melted and pizzas are hot, about 2 minutes.

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