Preheat the oven to 220C, fan 200C, gas 7.
Run a sharp knife 1cm in from the edge of each pitta bread following the outline, and remove the top layer of bread to create a border to the pizza. Place the pittas directly onto the top shelf in the preheated oven and cook for 2 minutes to crisp up.
Meanwhile place the chopped tomatoes in a sieve to remove all the excess juice. Divide the tomatoes between the pittas and spread out evenly inside the border.
Sprinkle each with the sugar and chilli powder. Top with sun dried tomatoes, pepperoni, red onion, pepper and olives. Sprinkle over the parmesan and dot the ricotta over the top.
Bake directly on the shelf for 8 minutes until cooked.
Serve immediately, scattered with the basil and rocket leaves and drizzle with balsamic vinegar.
Alternative toppings could include canned tuna, sweet corn, courgette, Parma ham, spring onions.
Use balsamic vinegar instead of olive oil to season the pizza once cooked.
As an alternative use wholemeal pitta breads.
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