February 20, 2013 by marksetchfield
Cooking time 10, minutes, serves 4, suitable for vegetarians
4 wholemeal pitta breads
Medium punnet of cherry tomatoes
1 tbsp pesto
3 tbsp tomato puree
1 bag mozzarella
Rocket salad to top
Grated parmesan cheese to top
Chef says: Great meal in minutes and easy for the kids to make. Spice them up with some jalapeno slices or add some sliced chorizo sausage.
Place the four pitta breads on a baking sheet place under a hot grill. Meanwhile wash and slice in half the tomatoes and place in a bowl. Add the pesto, season and stir. Drain the mozzarella and cut it into small cubes. When the breads have crisped turn them over and toast the other side. Once the breads are toasted remove them from the grill. Cover each of the breads with a layer tomato puree and then pile on the chopped tomatoes. Place the cubed mozzarella on top of the tomatoes and place back under the grill. Grill until the cheese melts and starts to brown. Once the cheese is crisp and starts to bubble remove and allow to cool slightly. Drizzle olive oil over the top of the breads and cover with some rocket leaves. Add some grated parmesan and serve and enjoy!