Made mainly from storecupboard ingredients, these mini pizzas are incredibly quick and easy to prepare. Topped with tasty ham, luscious pineapple and sweet corn kernels, they make a tasty snack and are much lower in salt than most bought pizzas.
*For tuna pizzettes, spread the pittas with 3 tbsp red or green pesto instead of the tomato purée mixture. Drain a 200g can of tuna in spring water and use instead of the ham. Garnish each pizzette with a few halved, stoned black olives before serving. *To make onion, blue cheese and walnut pizzettes, gently cook 2 thinly sliced red onions in 1 tbsp olive oil for 7–8 minutes until softened. Mix with 3 tbsp sun-dried tomato purée, a pinch of dried mixed herbs and a pinch of pepper. Spoon over the pittas. Scatter with 150g chopped Gorgonzola cheese. Bake for 8 minutes, then sprinkle with 50g chopped walnuts and bake for a further 3–4 minutes until the nuts are toasted.
kids loved this combination. Great idea for those nights you don't want to cook but don't want to spend money on a takeaway - 15 Nov 2012