100 ml (3 1/2 fl oz) shop-bought tomato and basil sauce
1 tablespoon tomato purée
125 g (4 oz) cooked peeled prawns, halved
1 ready-roasted red pepper, torn into strips
125 g (4 oz) mozzarella cheese, torn into strips
salt and pepper
handful of basil, torn into small pieces, to garnish
Split the pitta breads into 2 thin halves and drizzle the oil over the inside sides. Toast, inside-side up, under a preheated hot grill for 2–3 minutes until crisp. Rub all over with the garlic clove halves.
Meanwhile, mix together the tomato sauce and tomato purée and season. Spoon over the toasted sides of the bread. Arrange the prawns, red pepper and mozzarella on top. Place back under the grill and cook for 3–5 minutes until the cheese has melted. Scatter over the basil and serve.