Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 153

These quick pizzas taste surprisingly like the ‘real thing’, yet can be whizzed up in moments.

SERVES 2

2 wholemeal pitta breads

6 tbsp tomato purée

1–2 tbsp finely chopped onion

1 tsp dried oregano

1 tbsp olive oil

½–1 tsp sugar

salt and freshly ground black pepper

4 tomatoes, thinly sliced

a few button mushrooms (optional), thinly sliced

125g (4oz) torn mozzarella or grated Cheddar cheese

a drizzle of olive oil, a sprinkling of dried oregano and a few olives (optional), to garnish

Cut the pitta breads open and separate the two halves. Put these on a baking sheet that will fit under your grill.

Mix together the tomato purée, chopped onion, oregano, oil and adding sugar, salt and pepper to taste.

Spread each pitta bread half with the tomato purée mixture.

Arrange the tomato slices on top to cover the surface and add a few thin slices of raw mushroom (if using), or any other ingredients you want – such as sweetcorn, thin strips of red pepper, artichoke hearts and olives – and sprinkle the cheese all over the top.

Place under a hot grill for 5–6 minutes or until the top is golden brown and bubbling. Serve at once.