Veggie Pitta Pizzas
Double up quantities to save on veggie waste, and enjoy the leftovers in your lunchbox! You can buy mixed Mediterranean veg at most supermarkets, or mix and match with any spare veg at home.
SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 30 MINUTES
DIFFICULTY EASY
Ingredients
4 wholemeal pitta breads
4 tbsp tomato and basil passata
1 red onion, chopped
1/2 yellow pepper, sliced
1/2 red pepper, sliced
1/2 courgette, sliced
1/2 aubergine, chopped into cubes
Handful cherry tomatoes
Handful black olives
Large handful basil leaves
1 clove garlic
50g pine nuts
Olive oil
Salt & black pepper
Method
1.
Preheat the oven to 180°C.
2.
Spread the prepared vegetables evenly over a baking tray, drizzle with olive oil and season with a pinch of salt and black pepper. Bake for 20 minutes until starting to soften, but not fully cooked.
3.
Meanwhile, spread a tablespoon of passata over each pitta bread, leaving a centimetre or so at the edges.
4.
Remove the veggies from the oven and divide between each of the pittas. Place the loaded pittas in the oven and cook for a further 10-12 minutes, until the veg is nicely roasted.
5.
To make the basil pesto, pulse the basil, garlic, pine nuts, 3 tablespoons of olive oil and a pinch of salt in the food processor until smooth. Scrape down the sides mid-way through, if needs be.
6.
Once the pittas are cooked, remove from the oven and drizzle with the basil pesto. Sprinkle over any remaining basil leaves and divide into slices to enjoy now or refrigerate for later!
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