Pocket pita pizzas
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Eating capsicum can help reduce the risk of stroke because they’re rich in vitamin C.
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
- 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.
- 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.
- 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.
- Grill until cheese is melted and pizzas are hot, about 2 minutes.
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