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100g cherry tomatoes
100g mushrooms
1 small red pepper (150g)
100g mozzarella ball
2 wholemeal pitta breads (112g)
3 tablespoons passata (Italian sieved tomatoes) (45g)
½ teaspoon garlic granules (2.5g)
200g cooked chicken, diced or shredded
Freshly ground black pepper
Handful of fresh basil leaves, to garnish (optional)
Preheat the oven to 190C, (375F), gas mark 5. Chop the cherry tomatoes in halves. Cut the mushrooms into slices, then remove the core from the red pepper and cut into slices. Dice the mozzarella.
Put the pitta breads on a baking sheet and place in the oven for 1-2 minutes to warm it up. Transfer to a chopping board and carefully cut each one open to give you two halves. Arrange them back on the baking sheet, cut side down.
Spread over the passata, leaving a rim around the edges and sprinkle over the garlic granules. Scatter over the vegetables with the mushrooms. Add the chicken and scatter the mozzarella on top. Season with pepper.
Place in the oven and cook for 12-15 minutes until bubbling and lightly golden. Cut the pizzas into slices and arrange on plates to serve.
* Suitable for vegetarians if plant-based alternative is used instead of chicken
