Pita bread pizza margherita
Made with Crushed Tomatoes
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.
Easy
Ingredients
-
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
- Preheat oven to 180 degrees.
- In a bowl, mix the crushed tomatoes, oregano, sugar and a generous pinch of sea salt.
- Place the pita bread on a lined baking tray and brush edges lightly with olive oil.
- 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.
- Cook for 10 - 15 minutes or until the cheese has melted slightly and the edges are browned and crisp.
