Try these delicious and tasty pizza flavoured pitta pockets! Perfect for an on the go snack or a light meal.


  • 4 white Pita Bread

  • 400 g can chopped Tomatoes with herbs

  • 2 Pinches of caster sugar

  • 2 Pinches of hot Chilli powder

  • 2 sun dried Tomatoes thinly sliced

  • 4 Slices Pepperoni thinly sliced

  • 0.25 small Red Onion thinly sliced

  • 0.5 small yellow pepper thinly sliced

  • 8 pitted Green Olives halved

  • 5 g grated Parmesan

  • 30 g Ricotta

  • Shredded basil leaves, wild rocket and Balsamic vinegar to serve


  • 1.

    Preheat the oven to 220C, fan 200C, gas 7.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    Bake directly on the shelf for 8 minutes until cooked.

  • 6.

    Serve immediately, scattered with the basil and rocket leaves and drizzle with balsamic vinegar.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 183kj
  • Fat Total 4g
  • Saturated Fat 1g
  • Protein 7g
  • Carbohydrate 31g
  • Sugar 3g
  • Sodium 467mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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