Pitas with tomato sauce and mozzarella, no kneading and no rising. Bake 10–12 minutes in a preheated oven; preheating and assembly time are added to the baking time.
In a bowl, mix the tomato paste, basil and black pepper with the salt. Don't cook it: the sauce cooks on the pizza in the oven.
Bowl
To assemble
2
Preheat the oven to 220°C (430°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Spread the sauce over each pita and arrange the pitas on a baking sheet.
Baking pan
💡Spread a thin layer of sauce: pita soaks up liquid fast, and too much sauce makes it soft instead of crisp.
4
Scatter the mozzarella, peppers, cherry tomatoes and oregano over the top.
5
Drizzle the olive oil over the top.
6
Bake 10–12 minutes, until the cheese is bubbling and the edges of the pita are crisp.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
230calories
10 gprotein
25 gcarbs
9 gfat
● protein 18%● carbs 45%● fat 37%
Per serving (117 g), of 8 servings
For the Tomato sauce · To assemble ·
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Oregano: measured in tsp in this recipe: 1 tsp = 1 g · 265 kcal per 100 g · More about Oregano →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
🔧 Tools needed (3) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Bowl· Also works: Pot (None)
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