Pepperoni And Parmesan Pizzas Recipe | Food

Date Published:: 01/11/2007

In the time it takes to ring your order through to the local pizza takeaway and for it to be delivered, you could have cooked the pizza, eaten it and tidied up. You'd probably save half the calories and half the money as well.

Serves 4
Ready in 20 minutes

Ingredients

4 white pitta breads
400g tin chopped tomatoes with herbs
2 pinches of caster sugar
2 pinches of hot chilli powder
2 sundried tomatoes, thinly sliced
4 thin slices of pepperoni, shredded into strips
1/4 small red onion, thinly sliced
1/2 small yellow pepper, thinly sliced
8 green olives, pitted and halved
5g freshly grated parmesan
30g ricotta cheese
A small handful of shredded basil leaves
A handful of wild rocket leaves
Balsamic vinegar

Nutritional Information

Per serving:
287 calories

Method: How to cook pepperoni and parmesan pitta pizzas

1. Preheat a conventional oven to 220ºC or a fan-assisted one to 200ºC. Run a sharp knife 1cm in from the edge of each pitta bread and follow the outline to remove the top layer of bread and create a border for the pizzas.

2. Place the pittas directly onto the top shelf of the oven and cook for two minutes to crisp up.

Sal's Tips

1. Alternative toppings could include canned tuna, sweetcorn, courgette, parma ham or spring onions.

2. You could also use olive oil instead of balsamic vinegar to season the pizzas once cooked, and wholemeal instead of white pitta breads.

3. Meanwhile, place the chopped tomatoes in a sieve to remove all the excess juice. Divide the tomatoes among the pittas and spread out evenly.

4. Sprinkle each with the sugar and chilli powder. Top with the sundried tomatoes, pepperoni, red onion, pepper and olives. Sprinkle over the parmesan and dot the ricotta on top.

5. Bake the pittas directly on the oven shelf for eight minutes or until cooked. Serve immediately, scattered with the basil and rocket leaves and drizzled with balsamic vinegar.