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Sicilian Pizzettes
Serves: 4
Cooking Time: 20 minutes
Ingredients:
4 x 15 cm pocket pitta bread
4 tablespoons tomato pasta sauce or pizza topping
4 x Bega So-Light Reduced Fat Slices
1 large green capsicum, cut into 8 slices
100g can sardines, drained
Black olives
Freshly ground black pepper
Finely grated parmesan cheese
Method:
- Preheat oven to 200C, placing an oven tray on a rack to heat through.
- Spread choice of tomato sauce or topping over each pitta, top with a cheese slice, 3 or 4 sardines, 2 capsicum slices and some black olives. Season with pepper and sprinkle over parmesan cheese to taste.
- Place on the preheated tray, bake for 10 minutes or until the pittas become crisp and cheese melts thoroughly.
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