Kids love helping you to make these little mini pitta pizzas and they taste great. The sauce is also a brilliant one to add to your everyday repertoire as it’s healthy and light and pairs brilliantly with pasta, fish or chicken.
|125g pack mozzarella, torn into pieces|
|6 slices Parma ham or salami or ham, torn into small pieces|
|8 tbsp tomato sauce, from above|
|4round pitta breads, wholegrain if you can|
|8 fresh basil leaves, torn into pieces, optional|
|pinch of sugar|
|1 tbsp Balsamic vinegar|
|300g cherry tomatoes, chopped in half or 1 tin chopped tomato|
|2 garlic cloves, peeled and chopped|
|1 small onion, peeled and diced|
|1 tbsp olive oil|
|salt and pepper|
To make the tomato sauce, place a frying pan over a medium-low heat, add the oil and then the onion. Let the onion cook gently for about 2-3 minutes then add the garlic. Cook for a further 2-3 minutes – you want to cook the onion low and slow until it becomes translucent but not coloured (this will result in a sweeter flavour). Then add in the tomatoes. Mix to combine and season with the vinegar, sugar, salt and pepper. Allow to cook out for 10-15minutes until the tomatoes are soft and pulpy and the excess liquid has evaporated. Taste and adjust seasoning if needed. If the sauce looks soupy, remove excess liquid with a large spoon. Whizz to smooth.