Ingredients
- 4 small (256 grams) pita breads (wholemeal)
- 2 tablespoons tomato paste
- 2 garlic cloves (minced)
- 2 medium tomatoes (sliced)
- 100 grams bocconcini cheese (3 1/2 oz small fresh mozzarella cheese sliced)
- 400 grams artichoke hearts (13 oz canned quartered)
- 50 grams kalamata olives (pitted, 1 2/3 ounce)
- 87 grams red capsicums (1/2 capsicums/bell pepper sliced)
- 125 grams cooked beans (four-bean mix, 4oz canned rinsed and drained)
- 40 grams low-fat cheese (grated, 1/3 cup, 1 1/3oz)
How to Make
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Step 1: Preheat oven to 230C (450F/gas8).
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Step 2: Put a pita breads onto 2 non-stick baking trays and spread with the combined tomato paste and garlic, leaving a 2cm (3/4in) border.
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Step 3: Top the pita breads with the tomatoes, bocconcini, artichokes, olives, capsicum, beans and cheese.
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Step 4: Bake for 20 minutes or until the bases are crisp and the topping is golden.
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Step 5: Cut into wedges to serve.
We hope you enjoy this recipe!
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