You’re in the mood for pizza, but don’t have a spare crust in the freezer and there’s no time to make one from scratch. So what do you do? Delivery? Takeaway?
Heck, no… Make pita pizza!
These are super-fast to make and taste great as well.
I usually make these a lot more “basic” than traditional pizza…meaning just one or two toppings, but with a sauce that’s extra-flavourful rather than basic pizza sauce. Vegan pesto works brilliantly on these, though last night (lacking basil for making pesto), I made a quick sauce with sun-dried and fresh tomatoes.
Nice served with a salad.
Pita pizzas
| British | American | |||
| For the sauce | ||||
| 2 | sun-dried tomato halves | 2 | ||
| 1 | small fresh tomato, cut into quarters | 1 | ||
| 1 tablespoon | oil from sun-dried tomatoes | 1 tablespoon | ||
| 1 | small clove garlic, chopped | 1 | ||
| For the topping | ||||
| 30g | vegan cheese, melty type, shredded | 1 ounce | ||
| 4 | medium white mushrooms, thinly sliced | 4 | ||
| 1 teaspoon | olive oil | 1 teaspoon | ||
| salt and freshly ground pepper, to taste | ||||
| And also… | ||||
| 2 | pita breads | 2 |
1. Preheat oven to 200C (400F).
2. Make the sauce. Combine sundried and fresh tomatoes, sun-dried tomato oil and garlic in a blender and process until smooth.
3. Spread half the sauce evenly onto each of two pita breads.
4. Top pizza with cheese, then with mushrooms and drizzle each with 1/2 teaspoon olive oil.
5. Bake in preheated oven for 15-20 minutes, until cheese is melted and pita is crusty.
Makes two small pizzas, enough for one or two people, depending on how hungry (piggish) you are.
Variation:
- Instead of sundried tomato sauce, spread pizza with vegan pesto. Top with cheese and fresh tomatoes, plus any other toppings you desire.