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Pesto on a pizza is a genius idea. It wasn’t my idea but whoever first thought of it is my hero! My boys love pizza and they love pesto so this went down really well in our house.
I’ve been finding it really difficult to get hold of 100% clean pitta bread in the supermarkets lately. The one brand I used to order from Ocado now contains a preservative to stop the pitta breads from going off and I know that you can buy pitta breads without that preservative so I have hunted high and low and finely found some clean and organic pitta breads from planetorganic.com as well as at a local wholesale food service cash and carry.
If you couldn’t get hold of clean pitta bread you could try making these on some clean flat breads (Morrisons and Ocado sell some) or you could make your own clean pizza dough. However you make it, it is going to be delicious!
Helpful Tip: I used this Clean Eating Kale, Walnut & Basil Pesto to top the pitta pizza.
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Clean Eating Pesto Pitta Pizzas
By Published:
- Yield: 6 Servings
If you couldn't get hold of clean pitta bread you could try making these on some clean flat breads (Morrisons and Ocado sell some) or you could make your own clean pizza dough. However you make it, it is going to be delicious!
Ingredients
- 6 Clean Wholemeal Pitta Bread
- 6 Tablespoons Passata
- 1 Tablespoon Dried Oregano
- 1 Ball Mozzarella organic if possible
- 1 handful Cherry Tomatoes sliced
- 2 Tablespoons Clean Pesto see link above
Instructions
- Preheat the oven to 180*C and place the pitta breads onto a baking tray (or two).
- Spread a tablespoon of passata onto each of the pitta breads and then sprinkle each one with a good pinch of dried oregano.
- Thinly slice or tear up the mozzarella and scatter it on top of the pitta breads. It doesn't need to completely cover it.
- Drizzle 1 teaspoon of pesto onto each of the pitta breads, in between the pieces of mozzarella.
- Top with some sliced cherry tomatoes and place into the oven for 6-8 minutes until the cheese has melted and the pitta is crispy.
- Scatter with fresh basil leaves and serve with a large side salad.
