Pitta pizzas

Pitta pizzas
Pitta pizzas might be a good recipe to expand your main course recipe box. One serving contains 582 calories, 26g of protein, and 20g of fat. This recipe serves 2. This recipe covers 18% of your daily requirements of vitamins and minerals. If you have wholewheat pitta breads, sun-dried tomato purée, mature cheddar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. If you like this recipe, you might also like recipes such as Pitta pizzas, Stuffed Moroccan pitta, and Toaster pitta pockets.

Instructions

1
Heat oven to 200C/180C fan/gas 6 and put a baking sheet inside to heat up.
Equipment you will use
Baking SheetBaking Sheet
OvenOven
2
Spread each pitta with 1 tsp pure. Top with the tomatoes, shallot, chorizo and cheddar.
Ingredients you will need
TomatoTomato
Cheddar CheeseCheddar Cheese
ChorizoChorizo
ShallotShallot
SpreadSpread
PitaPita
3
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.
Ingredients you will need
ChorizoChorizo
CheeseCheese
BasilBasil
Equipment you will use
OvenOven

Recommended wine: Sangiovese, Barbera Wine, Shiraz

Sangiovese, Barbera Wine, and Shiraz are great choices for Pizza. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Castellani Chianti Annata with a 4.6 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Castellani Chianti Annata
Castellani Chianti Annata
Bright ruby red colored. The nose is intense and fruity with a violet fragrance and a slight hint of cherries and red currant. The palate is dry and balanced, lightly tannic which turns into velvety softness.Pairs well with delicious pastas to spicy pasta dishes. Ideal with roasts, steaks, and grilled veal.Blend: 90% Sangiovese, 10% Ciliegiolo
DifficultyNormal
Ready In20 m.
Servings2
Health Score15
Magazine