Pita bread pizza margherita

Pita bread pizza margherita

Made with Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

cooking sketch 15 min (COOK TIME: 15 min)

cooking sketch Easy


  • 4 wholemeal pita breads
  • 1 g 400 tin Mutti Polpa Finely Chopped Tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon coconut sugar
  • 250 g ball of fresh mozzarella, torn
  • olive oil
  • sea salt
  • 3 sprigs - 4 of fresh basil
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Pita bread pizza margherita: Method

  1. Preheat oven to 180 degrees.
  2. In a bowl, mix the crushed tomatoes, oregano, sugar and a generous pinch of sea salt.
  3. Place the pita bread on a lined baking tray and brush edges lightly with olive oil.
  4. Divide tomato mixture amongst the 4 pita breads and spread evenly with the back of a spoon. Add the torn mozzarella, basil leaves and another drizzle of olive oil.
  5. Cook for 10 - 15 minutes or until the cheese has melted slightly and the edges are browned and crisp.

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Also made with: Polpa



Total time 1h 20 min

Difficulty Easy

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