Saturday, October 11, 2008
These individual pizzas use wholemeal pita pocket breads for speed and simplicity. Recipe makes 4.
4 oval Egyptian pita pocket breads or similar wholemeal pita pocket breads
1 cup Napolitana-style tomato pasta sauce
4 canned artichoke hearts, drained and quartered
4 anchovy fillets in oil, well-drained
2 teaspoons capers
1/4 cup grated Parmesan cheese
Fresh marjoram sprigs or basil leaves to garnish
1. Preheat the oven to 400 degrees F (200 degrees C). Place the pita pocket breads on a baking tray and bake for 5 minutes.
2. Remove the tray from the oven, then spread the prepared tomato sauce evenly over the warm pita breads. Arrange 4 quarters of artichoke heart on each one. Top each with an anchovy fillet. Sprinkle 1/2 teaspoon capers and 3 teaspoons of grated cheese over each one.
3. Bake the mini pizzas for 5 minutes, or until completely heated through.
4. Serve immediately, garnished with marjoram or basil, if liked.
Tip: Leftover Napolitana-style pasta sauce should be stored, covered in its container, in the refrigerator. When stored correctly it will keep for a few days. For longer storage, transfer to a rigid plastic freezer container, cover and freeze for up to 3 months.