TURKEY & VEGETABLE PITA BREAD PIZZA

 Last night, in preparation for day 3, I baked pita bread pizza. In addition to being quite healthy, making these miniature pizzas was rather fun. You can add any ingredients that you know to be healthy and low-fat (for example chorizo would not make the list, but mushrooms and tomatoes would), chop them up and bake them for 10-12 minutes. Just remember that when it comes to pizza, less toppings is always more! Coeliacs could substitute pita bread for a gluten-free wrap as a base or a small gluten-free pizza base. I made 6 of these small 45g pita bread pizzas, consumed 2 last night in front of some sitcom TV, gave 2 to my partner for lunch today and that left 2 for lunch for Day 3. Super easy! If you are making this dish after a long, draining day at work and don’t feel like being creative, use my combination of  toppings, as they are delicious.


INGREDIENTS

• 120g sliced turkey, roughly shredded (from the deli at a supermarket)
• 60-80g red onion, finely diced
• 1 small green capsicum, finely diced
• 6 small whole wheat pita breads (45g each) or gluten-free wraps
• 4 tablespoons tomato paste 
• 1 teaspoon of reduced-fat grated cheese for each pita bread (6 teaspoons in total)
• 1 1/2 teaspoons oregano (1/4 teaspoon per pita bread)
• 1 x 400g tin of artichokes, rinsed and drained well 
• baking paper

COOKING 

1. Preheat oven to 200 degrees celsius fan-forced. Line a large oven tray with baking paper. 

2. Spread a thin layer of tomato paste over each of the 6 pita breads. Then evenly distribute the capsicum, artichokes, red onion and turkey to each pita bread. Top with 1 teaspoon cheese and 1/4 teaspoon dried oregano. 

3. Bake in the oven for around 10-12 minutes or until the base browns. 

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