Pitta Pizza

pitta pizza

Pitta pizza is one of our favourite ‘on holiday’ lunches.  We haven’t actually gone anywhere, but it is half term at the moment so we are indulging ourselves in all things holiday.

Moreover, it is the simplest thing to make and something which all small people can get involved in.

Firstly, I make a tomato base.  Today it was made with olive oil, an onion, garlic, sun-dried tomatoes, tinned chopped tomatoes, tomato puree, red pepper, salt, pepper, oregano, sugar and a splash of red wine.

Chop all the chopables up into tiny pieces and saute in the oil.  Add everything else and season according to taste.  Let it simmer for approximately 15 minutes or until everything is soft.

Now then, at this point I usually whizz the whole thing up, but today we left it chopped as it adds a great texture, especially when you’re just adding cheese on top. However, if you plump for a variety of toppings, I suggest you whizz up the tomato sauce as the pizza may get a little top heavy.  Especially if you’re using something light like pitta bread.

I love pitta breads.  I love their versatility, their gentle taste and texture, and their varying sizes.  But most of all I love them because you can take them out of the freezer, and as long as you separate them on a cooling tray, they are defrosted by the time you are ready to load ’em up.

The next bit is the most exciting.  Prepare a series of toppings you would like to use and put each one, separately, into a bowl. Today we just had tomato base and grated cheese, but you could have whatever takes your fancy.  Give each child a pitta base or two which is already placed on a baking tray, and let them create their own piece of magic.

As I like a kick to my pizza I added a thin layer of harissa paste before adding the tomato sauce.  I also recommend a sprinkle on the top of the cheese of either dried or fresh chilli for those of you who enjoy a little heat.


The wee boy has taken a shine to using the oven gloves so he put the baking trays carrying our pizzas into the oven, gas mark 5, for around 15 minutes. However, if you like to throw caution to the wind you could put the pitta pizza straight onto the shelf in which case it will only take around 10 minutes.  I will warn you though, what seems like a pretty innocuous amount of food can often explode with vengeance. That could of course, be just me.

Meanwhile, I will leave you with this little piece of wonderment:

Wee boy: Mummy, if you go to school you have to wear a school unicorn

I wish…


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