Grated Mozzarella cheese 50g (2oz) or 5 heaped tbsp
Parma ham 1–2 slices
Chargrilled artichokes in olive oil 4 pieces
Cherry tomatoes 5–6, halved
Freshly ground black pepper
Basil leaves to garnish (optional)
Preheat the grill to hot with the rack about 10cm (4in) away from the heat. Put the pitta on a baking sheet and grill on one side, just to warm it through.
Turn it over and spread with the pesto and about two-thirds of the cheese.
Tear the ham into a few strips straight over the top. Nestle in the artichoke pieces and tomato halves and sprinkle with the rest of the cheese. Drizzle a little oil from the jar of artichokes over the pizza.
Grill for about 5 minutes until the cheese has melted and browned. Season with pepper and sprinkle with basil leaves, if using.
I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!
Strictly Necessary Cookies