Italian

Pepperoni and parmesan pitta pizzas is for Dinner.

Pepperoni and parmesan pitta pizzas takes 20 minutes to prepare.

Pepperoni and parmesan pitta pizzas takes 8 minutes to cook.

Pepperoni and parmesan pitta pizzas makes 4 servings.

The ingredients for Pepperoni and parmesan pitta pizzas are:

4 whole wheat pitta breads
400g tin chopped tomatoes with herbs
2 pinches of caster sugar
2 pinches of hot chilli powder
2 sundried tomatoes, thinly sliced
4 thin slices of pepperoni, shredded into strips
1/4 small red onion, thinly sliced
1/2 small yellow pepper, thinly sliced
8 green olives, pitted and halved
5g freshly grated parmesan
30g ricotta cheese
A small handful of shredded basil leaves
A handful of wild rocket leaves
Balsamic vinegar

Here is how you make Pepperoni and parmesan pitta pizzas:

1. Preheat a conventional oven to 220ºC or a fan-assisted one to 200ºC. Run a sharp knife 1cm in from the edge of each pitta bread and follow the outline to remove the top layer of bread and create a border for the pizzas.2. Place the pittas directly onto the top shelf of the oven and cook for two minutes to crisp up.3. Meanwhile, place the chopped tomatoes in a sieve to remove all the excess juice. Divide the tomatoes among the pittas and spread out evenly.4. Sprinkle each with the sugar and chilli powder. Top with the sundried tomatoes, pepperoni, red onion, pepper and olives. Sprinkle over the parmesan and dot the ricotta on top.5. Bake the pittas directly on the oven shelf for eight minutes or until cooked. Serve immediately, scattered with the basil and rocket leaves and drizzled with balsamic vinegar.Number of Servings: 4Recipe submitted by SparkPeople user ERINCOLEMAN.

The nutritional information for Pepperoni and parmesan pitta pizzas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 114.3

• Total Fat: 4.0 g
• Cholesterol: 9.8 mg
• Sodium: 537.6 mg
• Total Carbs: 15.8 g
• Dietary Fiber: 2.2 g
• Protein: 4.4 g

Pepperoni and parmesan pitta pizzas is Italian cuisine.