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Nutrition: per serving

  • kcal565
  • fat25g
  • saturates10g
  • carbs61g
  • sugars9g
  • fibre8g
  • protein29g
  • salt3.56g
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Method

  • step 1

    Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up. Spread each pitta with 1 tsp purée. Top with the tomatoes, shallot, chorizo and cheddar.

  • step 2

    Place on the hot sheet and bake for 10 mins until the pittas are crisp, the cheese has melted and the chorizo has frazzled edges. Scatter with basil, if you like, and serve with a green salad.

RECIPE TIPS
CHORIZO

For the best results, use a whole piece of chorizo and cut it yourself, rather than buying pre-sliced chorizo.

SWEETCORN & HAM PITTA PIZZAS

Spread the pittas with 4 tsp pesto in place of the sun-dried tomato purée, and replace the shallot and chorizo with a handful sweetcorn kernels and shredded ham. Cook as before.

Recipe from Good Food magazine, June 2010

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A star rating of 4.3 out of 5.28 ratings

SchwuggyG

adamicky43443

Frantic Flapjack

A star rating of 4 out of 5.
Kirsty Thompson avatar

Kirsty Thompson

A star rating of 5 out of 5.
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Natasha Green

A star rating of 5 out of 5.
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