With no dough and no kneading, these pitta pizzas are so simple to rustle up – and they're fun to make with the kids, too
READY IN: 22 minutes
COOKING TIME: 12 minutes
PREP TIME: 10 minutes
250g frozen mixed peppers
6 wholemeal pitta breads
175g tomato purée
200g closed cup white mushrooms, brushed clean and sliced
125g medium cheddar, grated
100g drained tinned sweetcorn
170g cherry tomatoes, quartered
½ iceberg lettuce, shredded
Set aside the frozen mixed peppers for 1 hour to defrost, then pat dry with kitchen paper. Preheat the oven to 200°C/gas mark 6.
Cut the pittas in half horizontally and put on a large baking tray, cut-side down. Spread the tomato purée over the pitta halves, then top with the mushrooms, cheddar, sweetcorn, tomatoes and defrosted peppers.
Cook in the oven for 10-12 minutes, until the cheese is melted and bubbling. Serve two pitta halves per person with the shredded iceberg lettuce.