Mini Pitta Pizzas

📝 Ingredients

• 4 pitta breads (about 240 g)
• 3 tbsp tomato purée (60 g)
• 3 tbsp water
• 1 tsp dried oregano
• 1 ball mozzarella (125 g)
• 2 slices cooked ham (80 g)
• 1 tbsp olive oil
• Pepper

🍴 Utensils

• Baking sheet
• Baking paper
• Bowl
• Tablespoon
• Chopping board
• Knife

📖 Steps

1. Preheat the oven to 220 °C and line the baking tray with baking paper. Drain the mozzarella, pat it dry with kitchen paper, then cut it into small cubes: if it's nice and dry, it won't make the bread soggy.
2. In the bowl, mix the tomato purée with the water, olive oil, half the oregano and a little pepper until you have a smooth sauce that spreads easily. Don't add salt: the ham and cheese are already salty.
3. Cut the ham into small squares of about 1 cm. Place the pitta breads on the tray, flattest side up, spacing them out a little so the hot air circulates well around them.
4. Spread the tomato sauce over each pitta with the back of the spoon, leaving a 1 cm border that will form a crust. Scatter over the ham, then the mozzarella, and sprinkle with the rest of the oregano.
5. Bake for 8 minutes, until the mozzarella has melted and is bubbling and the edges of the bread are golden and crisp. Keep an eye on them at the end: pitta bread dries out quickly if left in too long.
6. Leave to cool for 2 minutes before cutting each pizza into 4 slices with a knife or kitchen scissors: melted cheese is scalding hot, especially for little mouths.