This delicious-looking vegetarian and kid friendly recipe is from Heleen Meyer’s Make five/ Maak vyf recipe book and will be ready in 45 minutes. Heleen writes: “One evening my kids were in the mood for pizza, but there was just not enough time to make dough. We cut open pitas to use as the pizza base and they were very impressed with this quick fix. Just don’t use too many toppings as it will become too heavy for the pita bases. The sauce comes with a bit of a bite, but you can substitute the spices with mixed herbs if preferred.”
1 x 410 g tin chopped tomatoes
10 ml (2 tsp) red wine vinegar
2,5 ml (½ tsp) cayenne pepper or smoked paprika
5 ml (1 tsp) mild curry powder
salt and pepper
4 plain or wholewheat pitas, cut open
15 ml (1 tbsp) olive or avocado oil
250-375 ml (1-1½ cups) grated mozzarella or white Cheddar cheese
2 spring onions, sliced
2 fresh tomatoes, sliced
handful fresh coriander leaves
1 avocado, sliced
- Place tomatoes, vinegar, cayenne pepper and curry powder in a small saucepan. Season to taste and simmer for 10-15 minutes or until thickened slightly.
- Preheat the oven to 180 °C. Place pitas on two baking trays and brush lightly with oil. Bake for a few minutes or until just golden brown. If your oven is small, do this in two batches. Cut open each pita.
- Divide the sauce between the pitas. Sprinkle over the cheese and spring onions and bake for 10-15 minutes or until the cheese is melted.
- Place fresh tomatoes and avocado on top and garnish with coriander.
Serves 4.
Tips
- Other veggies, such as spinach and peppers will also be delicious. Or add a cooked protein to the pitas, like bacon, chicken or spoonfuls of mince.
- Serve as a starter with teaspoonfuls of sour cream and a homemade tomato.
Recipe by Heleen Meyer from Make five/Maak vyf.
Photo by Neville Lockhart.
