Pita bread meets the classic Margherita in this tasty fusion recipe, bringing together two familiar favourites in one easy dish.
Crisp pita becomes the base for a Margherita-style topping of Mutti Polpa, creamy mozzarella, oregano and fresh basil. It is a playful reinterpretation of two classics, combining the simplicity of pita bread with the unmistakable flavours of pizza Margherita.
Ready in just 15 minutes, it’s perfect for a speedy lunch, casual dinner or easy meal to enjoy together.
1
Preheat oven to 180 degrees.
2
In a bowl, mix the crushed tomatoes, oregano, sugar and a generous pinch of sea salt.
3
Place the pita bread on a lined baking tray and brush edges lightly with olive oil.
4
Divide tomato mixture amongst the 4 pita breads and spread evenly with the back of a spoon. Add the torn mozzarella, basil leaves and another drizzle of olive oil.
5
Cook for 10 - 15 minutes or until the cheese has melted slightly and the edges are browned and crisp.
