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Mini Pitta Pizzas

A community recipe by Evie

Not tested or verified by Nigella.com

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Introduction

From Neven Cooks 2 by Neven Maguire.

Ingredients

Serves: 4-6

Metric Cups

12 fresh green asparagus (tips)
1 small courgette
1 tablespoon tomato puree
1 tablespoon sweet chilli sauce
1 tablespoon mixed herbs (e.g. basil and parsley - chopped)
2 cloves garlic
5 plum tomatoes
12 mini pitta breads
1 small yellow pepper (seeded and sliced)
100 grams mozzarella

12 fresh green asparagus (tips)
1 small zucchini
1 tablespoon tomato puree
1 tablespoon sweet chile sauce
1 tablespoon mixed herbs (e.g. basil and parsley - chopped)
2 cloves garlic
5 plum tomatoes
12 mini pita breads
1 small yellow bell pepper (seeded and sliced)
4 ounces mozzarella

Method

Mini Pitta Pizzas is a community recipe submitted by Evie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 200Â°C

Blanch asparagus tips and courgette slices in pan of boiling salted water for 1-2 min till just tender. Drain and refresh. Put on paper towel to cool.

Mix tomato puree with a little water to thin out and mix with sweet chilli oil. Spread over the pita breads and sprinkle over the herbs and garlic.

Cover each pita bread with tomato slices, then the courgette, asparagus tips and yellow pepper.

Sprinkle over with cheese and place on baking sheet.

Bake 10-12 min until cheese is melted and bubbling.

Preheat oven to 200Â°C

Blanch asparagus tips and zucchini slices in pan of boiling salted water for 1-2 min till just tender. Drain and refresh. Put on paper towel to cool.

Mix tomato puree with a little water to thin out and mix with sweet chilli oil. Spread over the pita breads and sprinkle over the herbs and garlic.

Cover each pita bread with tomato slices, then the zucchini, asparagus tips and yellow bell pepper.

Sprinkle over with cheese and place on baking sheet.

Bake 10-12 min until cheese is melted and bubbling.