World Cuisine

Tricolori Pitta Pizzas

cook 10 mins
  • 4 pitta breads
  • 1 tablespoon olive oil
  • 350 g (11 1/2 oz) spinach leaves
  • 4 tablespoons tomato ketchup
  • 2 yellow peppers, cored, deseeded and finely sliced
  • 250 g (8 oz) roasted red peppers from a jar, drained and sliced
  • 250 g (8 oz) mozzarella cheese, grated
  • Cook the pitta bread under a preheated hot grill for 1–2 minutes. While they are still warm, run a knife down one side and split them open to give 2 flat pieces of bread.
  • Meanwhile, heat the olive oil in a frying pan and add the spinach. Stir for 1–2 minutes, until it starts to wilt.
  • Spread 1 tablespoon of the ketchup on each flatbread. Top with the spinach, sliced yellow and red peppers and finally the mozzarella.
  • Cook under a preheated hot grill for 4–5 minutes, until the cheese is melted and golden.
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