These pitta pizzas are so quick and easy to put together, making them perfect for an after-school dinner or a weekend family lunch. If you're particularly hungry, you could cook some oven chips to serve with them or add some vegetable sticks or salad on the side.
You can use whatever toppings you like - well, any that are child-approved anyway! I've given a recipe for a simple vegetarian topping here, but have included suggestions for alternative ingredients below. My girls' favourite topping is sweetcorn and pepperoni.
My kids love to help to make these and I usually set out the prepared toppings in little bowls so they can choose whichever they want (any leftovers can be tossed into a salad). This is a good activity to do when your child has a friend over and you're not sure what toppings the visiting child likes, plus it seems to be something the kids enjoy doing and it produces a fairly minimal amount of mess.
Speedy Pitta Pizzas
2 white or wholemeal pittas
2 tbsp frozen sweetcorn
1 tbsp chopped red onion
¼ green pepper, deseeded and sliced
4 button mushrooms, sliced
55g grated mozzarella and Cheddar cheese
Tomato pizza sauce
1 tbsp tomato purée
2 tbsp passata
½ tsp dried oregano
Preheat the oven to 200°C/400°F/Gas Mark 6.
In a small bowl, mix together all the ingredients for the tomato pizza sauce.
Place the pittas on a baking sheet and top with the tomato pizza sauce, spreading it right to the edges. Arrange the sweetcorn, onion, green pepper and mushrooms on top, then cover with the grated cheese.
Transfer to the preheated oven and bake for 10-12 minutes, until the cheese is melted and slightly browned.
Our favourite toppings:
- Cooked chicken, red peppers, mushrooms and sweetcorn
- Pepperoni, green peppers, onions and black olives
- Pepperoni and sweetcorn
- Ham, pineapple and sweetcorn
- Ham, mushrooms and black olives