Salmon and Ricotta Pita Pizza

Given how easy they were to make (and the fact that I had leftover ingredients), I decided to attempt another pita pizza. See the original pita pizza recipe here.

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What you will need:

• Lebanese (pita bread)
• tomato/pizza base paste
• cherry tomatoes
• smoked salmon
• ricotta
• rocket
• lemon (I accidentally used a little yellow lime)
• oregano

Heat the overn to 180°C.  Evenly spread some tomato/pizza base paste over the pizza (pita bread) base.  Sprinkle with oregano and add some cherry tomatoes.

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Place in the oven for 15-20 minutes or until the tomatoes have started to wrinkle.  Remove and add the smoked salmon and ricotta.  Peel some lemon rind over the top and then return to the oven for another 5 minutes.

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Once done, remove from the oven and top with rocket.  Make sure the tomatoes aren't too hot and then serve!

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Pita Pizzas

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The working week is over and what better way to celebrate an exhausting past few days than couch time, cider and pizzas.  I'd originally planned to order some delivery but then decided a bit of DIY might be fun.

What you need:

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• Lebanese (pita) bread
• bocconcini
• cherry tomatoes
• basil
• rocket
• salami
• tomato paste or pizza base paste (they're next to each other in the supermarket)
• oregano
• pesto (optional)

Heat oven to 180°C.  Place one of the pizza bases (pita bread) on a baking tray and evenly cover with the tomato/pizza base paste.

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 Add the salami, bocconcini and cherry tomatoes.  Sprinkle with oregano.

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Place in the oven for about 20 minutes or until the tomatoes start to wrinkle.

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Once it is ready, remove from the oven, top with rocket and serve. Careful of the hot tomatoes!

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Next I made a margherita which was equally as simple.  Once the pizza paste is on, just add the tomatoes and bocconcini.  I had some pesto in the fridge so I added a few dollops but it is not necessary.

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Put in oven for about 20 minutes, remove, add some basil and you are done!  Again, make sure the tomatoes are not too hot.

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A quick dash to the local store and dessert was served (and guzzled)...

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