· By Julia Boase

Pita Bread Pizza

I love a tasty meal that you can smash out in minutes. Better yet - one that works cold for the lunch boxes too! You really can't go past a pita bread pizza. Kids love them and there's no end to what you can put on them.


Boost your nutrition by looking for wholemeal pita breads, they're fairly common in the supermarket these days. Using a store bought pasta sauce for your base also helps add more flavour beyond the tomato paste alternative. Another trick I like to use is to add some extra veggies to the pasta sauce. Finley grated and quickly salted zucchini works really well here, but so do baby spinach (you might like to blitz in the food processor or blender so it doesn't contain obvious green "bits"), capsicum and mushrooms. 


Make your own pita bread pizza is something we do often in our house. I'm always amazed at how much more adventurous my kids are when I simply put out cut up ingredients and let them go for it. School holidays are a great time to try out some new flavour combos. You never know, you might find something they like that you can use during the term in their lunch boxes. here are some of our family favourites below:

1. Classic Margarita - Pasta sauce base, mozzarella, nitrate free ham, basil

2. Zucchini & Ricotta - My favourite for a quick Mum lunch. Use a peeler or mandolin to slice a zucchini into thin ribbons. Toss in olive oil and season. Lay flat on a baking tray and cook first 5 mins at 180 degrees C. Spread a pita bread with ricotta cheese and layer on the zucchini. Return to the oven for another 10 mins or until lightly golden. Add a sprinkle of chilli flakes if you (or your kids) enjoy spice. 

3. Potato & Rosemary. Use a mandolin or very thinly slice a potato (2mm thick) (skin on). Place the potato slices in a single layer on a plate and microwave for around 4 mins or until slightly soft and cooked through. Use a pastry brush to brush olive oil over the base of your pita bread. Layer over the potato and brush with more olive oil.Sprinkle with salt and fresh rosemary leaves. Bake at 180 for around 10 mins. 



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