Mini pita pizzas
Mini pita breads spread with passata and oregano, topped with mozzarella, salami and olives, then grilled until bubbling. Pizza night in 15 minutes.
- Prep
- 6 min
- Cook
- 9 min
- Serves
- 4
- Per serve
- 400 kcal
Ingredients
Method
Heat the grill (broiler) to high and line a large tray with foil. Lay the pitas on the tray and grill for 1 minute to firm up the tops.
Mix the passata and oregano. Spread about 1 tablespoon over each pita, leaving a thin border.
Scatter over the mozzarella, then top with the salami, cherry tomatoes and olives.
Grill on the middle shelf for 5 to 7 minutes until the cheese is melted and bubbling with golden spots and the edges are crisp. Ovens vary, so check after 4 minutes.
Rest for 1 minute so the cheese sets a little, then tear over the basil and serve.
Tips
- Let kids build their own: set out bowls of toppings and grill them all together.
- For vegetarian, skip the salami and add sliced mushroom, capsicum (bell pepper) or baby spinach; check the mozzarella uses non-animal rennet.
- Use gluten-free wraps or pitas for a gluten-free version; they crisp faster, so start checking at 3 minutes.
