Method
Prep:15min  ›  Cook:15min  ›  Ready in:30min 

1. Preheat the oven to 190°C/gas 5. Place the pittas on a baking tray. Mix together the tomato purée, olive oil and oregano, season with freshly ground black pepper, then thinly spread over the pittas.
2. Arrange half the strips of ham on top, then scatter with a mixture of pineapple pieces (if these are large, chop them into smaller pieces first) and sweetcorn. Top with the remaining ham strips, then sprinkle with mozzarella.
3. Bake the pizzettes for about 15 minutes until the cheese has melted and is beginning to brown. Remove from the oven and allow to cool for a few minutes before serving.

variations

*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.