There's no need for all that kneading and rising with these speedy pitta pizzas. Get kids involved by letting them pick their own toppings.
10 minutes, plus 1 hour defrosting time
250g frozen mixed peppers
4 wholemeal pittas
175g Italian double concentrate tomato purée
200g closed cup white mushrooms, brushed clean and sliced
125g medium British Cheddar, grated
100g tinned sweetcorn kernels, drained
1/2 x 335g pack cherry tomatoes, quartered
1/2 iceberg lettuce, shredded
1. Set aside the frozen mixed peppers for 1 hour to defrost, then pat dry with kitchen paper.
2. Preheat the oven to 200°C/fan 180°C/gas 6.
3. Pop the pittas in a toaster for a minute then let cool. Using a knife, cut the lightly toasted pittas in half horizontally and put on a large baking tray, cut-side down. Spread the tomato purée over the pitta halves, then top with the mushrooms, Cheddar, sweetcorn, tomatoes and defrosted peppers.
4. Cook in the oven for 10-12 minutes, until the cheese is melted and bubbling. Serve two pitta halves per person, topped with the shredded iceberg lettuce.
For more recipe ideas please visitSainsbury's Summer Sorted.
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