- 4 wholewheat pitta breads
- 4 tsp sun-dried tomato purée
- 3 ripe plum tomatoes, diced
- 1 shallot, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 85g chorizo, diced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 50g mature cheddar, grated
- few basil leaves, if you like
Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.
Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.
ChorizoFor the best results, use a whole piece of chorizo and cut it yourself, rather than buying pre-sliced chorizo.
Sweetcorn & ham pitta pizzasSpread the pittas with 4 tsp pesto in place of the sun-dried tomato purée, and replace the shallot and chorizo with a handful sweetcorn kernels and shredded ham. Cook as before.