Ingredients
- 4 pita pockets (15cm)
- 1/4 cup pizza sauce
- 1/4 cup grated parmesan cheese (freshly grated)
- 75 grams salami (shaved hot coarsely chopped)
- 100 grams eggplant (char-grilled eggplants, drained coarsely chopped)
- 100 grams artichoke hearts (4 marinated and quartered)
- 100 grams roasted red peppers (or char grilled thinly sliced)
- 1/4 cup kalamata olives (pitted chopped)
- 100 grams mozzarella cheese (thinly sliced)
- 1/4 cup fresh basil leaves (baby)
How to Make
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Step 1: Preheat oven to 220C (200C fan forced).
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Step 2: Grease 2 baking trays.
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Step 3: Place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives.
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Step 4: Arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp.
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Step 5: Serve sprinkled with basil.
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Step 6: VARIATIONS - Use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.
We hope you enjoy this recipe!
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