Meatless Monday : Summer pitta pizzas

Need a quick, healthy, tasty light meal?  This Summer pitta pizza is just the ticket! It uses pitta breads as a pizza base and you could use whatever summer produce you have in the fridge. The courgette is from a fellow allotment grower and the basil is some we grew - it goes well with the tomato sauce.  

Summer pitta pizzas
Serves 2 

You will need
2 pitta breads
1 tbsp oil
Summer vegetable selection - I used 1 medium courgette - diced, ½ red pepper - diced, 1 small red onion - chopped, and 4 cherry tomatoes - halved.  
100g tomato puree
½ tsp pink salt
Pinch stevia 
90g vegan cheese, grated
Basil leaves
Salad to serve

Heat the oil and cook the onion for 2-3 minutes.  Add the remaining vegetables and continue to cook until the vegetables are tender.  Add the tomato puree, the salt, stevia and a little water (the sauce should be thick). Heat through then divide the mixture between two pitta breads and spread evenly over the pittas.  Sprinkle the grated cheese over the mixture and pop under the grill to melt the cheese.  Top with basil leaves and serve with a side salad if you wish.  

You may also like 'The 40plusandalliswell guide to growing herbs'

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