With pita bread in your pantry, you can make variations of this recipe using any vegetables you have on hand. You might need to modify this recipe if anyone in your family has special dietary requirements like food allergies or intolerances.
3 wholemeal 20 cm pita breads
¼ cup tomato paste (no added salt is best)
½ cup canned kidney beans, drained and rinsed
½ red capsicum, thinly sliced
6 button mushrooms, thinly sliced
½ cup diced fresh or tinned pineapple
1 tomato, thinly sliced
½ cup mozzarella cheese, grated
1 handful fresh basil to garnish
Preheat oven to 200°C (180°C fan forced).
Place bread onto oven trays and spread with tomato paste. Arrange all other ingredients over the bread. Top with cheese.
Bake in preheated oven for 10 minutes or until golden.
Remove from oven and allow to cool slightly. Top with fresh basil. Cut into wedges and serve.
Tips
Use any toppings you like to make this recipe.
Use any types of flatbreads, or try wholemeal English muffins cut in half. Just make sure the base is thick enough to support your toppings.
If your family loves this easy pizza, increase the recipe amounts the next time you make it. This way, you can have leftovers for lunch the next day.
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