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Margarita mini pizzas recipe

By Pauline D Loh
2 March 2010 11:04 AMUpdated 19 Oct 2010

Margarita mini pizzas recipe

Pizza toppings do not need to be complicated.

The pure flavours of really ripe tomatoes and just a few shredded basil leaves can taste equally amazing. Top with a couple of dashes of hot sauce and you have a classic pizza. Grab some whole-wheat pita pockets, split them into two and you’ll get an easy super-thin pizza crust instantly.

 

Serves 4

 

Ingredients:

2 pita pockets

8-10 cherry tomatoes

Basil leaves

4 large tablespoons tomato-based pasta sauce

Tabasco or any hot sauce

Butter or margarine

Sea salt flakes

 

Method:

1. Place pita pockets flat on a cutting board and use a thin but sharp knife to carefully cut around the edge so you get two thin rounds from each pita. Lightly butter each round.

2. Cut cherry tomatoes into thin slices and reserve.

3. Roll up basil leaves tightly into a cigarette-shape and slice very thinly to get fine strips.

4. Place a spoonful of tomato sauce on each pita round and spread to the edge.

5. Arrange cherry tomato slices on top, and scatter with strips of basil.

6. Season with a dusting of sea salt flakes and a few shakes of hot sauce.

7. Bake in a hot 200ْC oven for about 10 minutes or until mini pizzas are crisp around the edges. Serve at once.

 

Pauline D Loh is a journalist, culinary researcher and cookbook author with a particular interest in food culture and history. Currently working on her fourth and fifth cookbooks, Pauline also maintains a food and travel column in China daily, China's largest English news publication.

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