Quick Pitta Pizzas


Making your own pizza is great fun, but sometimes getting the right base can be a bit too tricky when you’re short on time. That’s why we love these individual pitta pizzas, with a pitta bread base. You can also use naan if you prefer, and your choice of toppings.

Serves 4 
Prep time: 20 minutes
Cooking time: 10 minutes


  • 2 red peppers, deseeded and halved lengthways 
  • 4 pitta breads 
  • 2 tbsp Passata 
  • 125g chorizo sausage, thinly sliced 
  • 100g ball of Mozzarella, sliced 
  • 40g Parmesan, grated 
  • 50g rocket leaves 


1. Preheat the oven to 200°C/gas mark 6. 

2. Place the red peppers skin side up on a baking tray and place them in the oven. Cook until the skin has blistered and blackened. Remove from the oven, place in a glass bowl and cover with clingfilm. Leave to sit for 15 minutes. 

3. Remove the peppers from the bowl, peel the skin off and discard. Slice the roasted red pepper into strips and set aside on a plate. 

4. Place the pitta breads flat on a large baking tray. Spread some Passata on each pitta. Top each pitta with the chorizo slices, roasted red pepper and Mozzarella. 

5. Sprinkle with the Parmesan and bake in the oven for 10 minutes or until the Parmesan melts and the base is crisp. 

6. Top the pizzas with rocket and cut into wedges to serve. 

Easy Food tip: Homemade roasted peppers are easily preserved. Roast 6-8 peppers in a batch and add them into sterilised jam jars with oil. Keep them in the fridge until you want to use them. They will keep for up to three months. 

Per serving: Fat 20.6g,Sat.Fat 9.4g, Carbs 28.8g, Energy 398kcal, Protein 23.5g,Sodium 0.7g,Sugar 2g, Fibre 3.7g.

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