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
Per serving:
287 calories
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.
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.
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