Wholegrain Pitta Pizzas with Roasted Red Pepper and Prosciutto
- 2 Red Peppers
- 1 Sprig Thyme
- 1 Cup Red Onion
- 2 Cloves Garlic
- 2 Sprigs Fresh Oregano
- 400g Tomato Passata
- 8 Small Wholemeal Pittas
- 2 Balls Mozzarella
- 8 Slices Prosciutto
- 4 Handfuls Rocket
Preheat the oven to 220 degrees.
Peel the onion, cut it in half through the root and then thinly slice it into half moons.
Cut the peppers in half and de-seed them, then cut them into large 1 inch-wide strips.
Finally, peel and finely chop or crush the garlic and finely chop the oregano.
Toss the peppers with 1 tsp of olive oil, the leaves from the sprig of thyme (discard the stalk) and some salt and pepper.
Place the peppers on a baking tray in the oven and roast for 15 mins until the edges have started to turn brown and crisp.
Place a small saucepan over medium heat and add 2 tsps olive oil.
Add the onion and cook over medium-low heat for 7-8 mins until brown, sticky and caramelised.
Add the passata to a bowl and add the garlic, oregano and a good grind of salt and pepper.
When the peppers and onions are done, set out the pitta breads on a large baking tray, add 2-3 tbsps of the tomato sauce and spread around evenly.
Tear several chunks of mozzarella onto each pizza and then add spoonfuls of the caramelised red onion and some of the red peppers.
Top tip: Divide the mozzarella, onion and peppers into 4 equal portions before you start to ensure everyone gets an equal amount!
Bake in the oven for 8-10 mins until the cheese has melted and the edges of the pitta are crisp.
Finish the pizzas by topping each pitta with a slice of prosciutto and a few rocket leaves.
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