Pitta Bread Pizzas

Ben loves all things bread-related and seems to cope very well with even fairly tough breads, such as pitta bread. Yesterday evening he had his first taste of pizza: strips of toasted pitta bread covered in tomato ragu and grated cheese. They seemed to go down well although I’m not sure how much of the topping was swallowed as he insisted on eating them with the topping side on the bottom.

 Ingredients

Pitta bread, tomato ragu and grated cheese

Pitta bread, tomato ragu and grated cheese

Pitta bread: I usually buy wholemeal pitta bread as I think they taste better. However, on this occasion the supermarket had run out so have white pitta bread.

Tomato ragu: We had a surplus of over-ripe tomatoes in the firdge so diced them and cooked in a deep frying pan with some finely chiopped red onion until both were soft. This gave quite a chunky sauce though it could be blended if you wanted something smoother. Alternatively, you could buy some passata and use that. I personally would avoid using tomato puree by itself as it can be quite salty, especially for little people.

Cheese: I used red leicester hence the lurid colour of the cheese but any hard cheese you have in the fridge would work.

Method

  1. Preheat grill.
  2. Cut the pitta bread in half and toast or put under the grill for a few minutes.
  3. Cut the toasted bread into finger sized slices.
  4. Spoon some ragu or passata on to each finger and spread out across the bread.
  5. Cover each finger with some grated cheese.
  6. Place under the grill until the cheese is golden and bubbling.

I ended up with four fingers, perfect for a couple of meals for Ben, and a couple of end pieces for the hungry mummy.

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