Rich Pitta Pizzas

Preheat your oven to 200°c. Line up your pitta breads on a baking tray, (I would recommend 2 to 3 per person) and smooth tomato puree over their tops using a knife - You can add as much or as little as you like. I like it rich so I put on quite a lot.

Sprinkle a little garlic powder over the tomato puree to taste and a hint of oregano. You can also add other tastes if you wish using onion powder or paprika if you like it hot.

Cover the sauced pitta breads with your grated mozzarella. This is a good cheese to use as it is mild, and doesn't clash with the rich puree. It also holds its shape fairly well during the baking phase, but don't be afraid to experiment by adding other cheeses to the mix!

Add your toppings of choice (I recommend adding just a few rings of sliced, deseeded chilli pepper) NB: If using pepperoni I recommend slicing them and using sparingly as during the baking phase the oil seeps out into the pizza and can ruin your pizzas!

Bake for about 10 minutes or until the cheese begins to golden and the base crisps up. Serve immediately. NB: Goes lovely with garlic ciabattas and they can all go in the oven together and be ready at the same time! Super easy!