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15 minutes
10 minutes
25 minutes
- 4 wholemeal or white pita pockets
- 95g pizza sauce
- 70g pizza cheese
- 100g red Perino tomatoes, thinly sliced
- 120g sweet potato
- 80g corn cob
- 65g broccoli
- 40g cabbage
- 125.00 ml drained canned baby beetroot, finely chopped
- Preheat your oven to 220C and prepare a baking tray with baking paper.
- Lay a pita on a clean work surface, then generously spread pizza sauce over it. Finally, sprinkle with cheese.
- Layer the tomato, sweet potato, corn, broccoli, cabbage, and beetroot neatly over the cheese on a lined tray. Bake for 10 minutes or until heated through and the cheese is melted. Cut into pieces before serving.
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