The base of this pizza is pita bread. I kid you not. Doesn’t it look yummy?
That’s because it was!
I have been working my butt of for the past week. 16 hour days with a million cups of tea and lot’s of junk food.
Today I was determined to eat something a bit more nutritious (than the crumpets I’ve been munching), and homemade as I haven’t really cooked a lot recently.
This might be my new favourite way to make a pizza. If you’ve been following me on Facebook (if not, why not?), you’ll have seen my brand new shiny Etsy shop is opening tomorrow. I’m so excited, but also exhausted and short on time. Think cleaning my teeth, whilst reading the news and painting my toenails. Multi tasking is key.
But this pizza took less than 5 minutes to prepare, 10 minutes to cook and it tasted amazing. The pitta bread was thin and crispy and tasted just like a pizza base I’d made from scratch. If I had time. Or sleep. Or a functioning brain.
You can top this pizza with whatever you like. I went for the nice classic and mild combination of spinach and ricotta with a pasata base and mozzarella cheese.
You don’t really need a recipe, as I trust you all know how to top a pizza, but I have put what I used below.
I cannot rave enough about this pizza! Go try it now!
Oh and please come back tomorrow to check out my new shop!!
Oh and one more thing. My lovely housemate who has made me endless cups of tea whilst I’ve been stressing with food licenses and logo design, and donated spinach for this pizza, is a fabulous arty type.
Spinach and Ricotta Pita Bread Pizza
- 1 large pitta bread
- 2 tbsp pasata
- 2 tbsp ricotta cheese
- Handful of spinach
- 1 tsp oregano
- quarter of a ball of mozzarella
- a few basil leaves
- Pre heat the oven to 180C
- Spread the pita bread with pasata.
- Top with spinach, ricotta, herbs and mozzarella.
- Bake for 6-8 minutes until golden at the edges.
- Sprinkle with basil leaves.