Tuesday, April 12, 2011


serves 4
prep time: 15 minutes, plus defrosting time
cook time: 15-17 minutes

* 250g (½ x 500g) pack frozen mixed peppers* 100g smoked bacon lardons
* 6 wholemeal pitta breads
* 175g double concentrate tomato purée
* 2 x 125g packs basics mozzarella cheese ball, torn into pieces
* 100g tinned sweetcorn, drained
* 167g (½ x 335g) pack cherry tomatoes, quartered
* ½ x iceberg lettuce, shredded.

1. defrost the frozen mixed peppers for 1 hour, then pat them dry with kitchen paper.
2. preheat the oven to 200°c, fan 180°c, gas 6. heat a non-stick frying pan, then dry-fry the lardons for 5 minutes, until browned. remove from the pan and set aside.
3. using a knife, cut 6 wholemeal pitta breads in half horizontally and place on a baking tray, insides facing up. spread the tomato purée over the pitta halves. top with the bacon lardons, mozzarella cheese, sweetcorn, cherry tomatoes, peppers, arranged as you wish.
4. place in the oven and bake for 10–12 minutes, until the cheese is melted. serve with the shredded iceberg lettuce.

make it veggie… try swapping the bacon lardons for 200g sliced mushrooms, fried in a little vegetable oil.

from sainsbury's weekly meal planner.

1 comment:

Bex said...

a friends mum in secondary school used to make pitta pizzas with the best like...pepperoni or similarly spicey sausage everrr every time i stayed for dinner and it was sooo yummy.
i never thought to try recreate it even though i make pizza from scratch a lot. definitely going to now!