Simply place the pittas on a baking tray & top them with your preferred toppings. Pop in the oven 200C/180C fan/Gas 6 for 10-15 minutes.
The end result is delicious!
A hearty lunch in no time at all.
My topping of choice was Pancetta & Pineapple
For the tomato sauce:
1. Pop 1 tin of tomatoes in a saucepan and add 1 bay leaf, 1/2tsp oregano, 1 tsp sugar and 1 anchovy.
2. Simmer for 10 minutes. Remove the bay leaf. Using a stick blender blitz the tomato mixture to create a smooth sauce.
3. Spread a few spoonfuls of the sauce over the pitta breads.
This does make quite a lot of sauce, but any leftover sauce can be popped in the fridge to use for another time.
For the toppings:
Sprinkle a handful of grated cheese on top of the sauce.
Fry some chunks of pancetta to brown them off.
Toss some pineapple chunks and the fried pancetta on top of the pittas and they are ready for the oven.
After 10-15 minutes the feast can begin!