These are from Fay Ripleys second book although she uses plain naan breads rather than pitas - the choice is yours.
They took about 30 minutes.
Ingredients for 2 people:
2 pita or naan breads
1 x 400g tin chopped tomatoes (you will have leftover tomato sauce so you can use a smaller tin - I couldnt find one in the shop)!
1 tbsp balsamic vinegar
1 garlic clove, peeled and crushed
A pinch of sugar
1 x 125g ball mozzarella cheese, sliced
4 small slices of goats cheese
6 slices of salami
10 olives
Preheat the oven to 220 C / 220 C fan / gas mark 7.
To make the tomato sauce, mix the tomatoes, a crushed garlic clove, a tablespoon of balsamic vinegar and a pinch of sugar in a saucepan and bring to the boil.
Turn the heat down and simmer for 10 minutes to reduce into a thick sauce.
If using a pita bread, lightly toast.
Place the the pita / naan breads on a large non stick baking tray.
Spread a two or three tablespoons onto each piece of bread. You will end up with lots of tomato sauce leftover so I froze it for future pizzas!
Top the pizza with the mozzarella, goats cheese, salami and olives. You can however use whatever toppings you like ham, mushrooms, blue cheese, onions, artichokes….the list is endless!
Put in the oven for 15 minutes to crisp up.
I obviously overdid the cheese a little!
Serve and enjoy!
These were very good and so quick - they made a perfect supper as were really easy yet felt like a treat. I always keep pita breads in the freezer, there is obviously an abundance of cheese in the fridge and now I have some pre-made tomato sauce in the the freezer - a new regular meal for our dinner table!
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