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Ingredients
- 4 large wholemeal (whole-wheat) pitta pocket breads
- 130 g (4 3/4 oz/1/2 cup) tomato salsa
- 1/2 red onion, thinly sliced
- 90 g (3 1/4 oz) mushrooms, thinly sliced
- 60 g (2 1/4 oz) low-fat ham, thinly sliced
- 90 g (3 1/4 oz/1/2 cup) black olives in brine, rinsed, drained, pitted and chopped
- 1 tablespoon capers, rinsed, drained and chopped
- 80 g (2 3/4 oz/1/2 cup) low-fat feta cheese
- 10 g (1/4 oz/1/4 cup) sprigs rosemary
- 100 g (3½ oz/1 cup) grated reduced-fat mozzarella
Method
1. Preheat the oven to 200°C (400°F/Gas 6). Place the pitta breads on a baking tray.
2. Spread each with the salsa. Top with the onion, mushrooms, ham, olives and capers.
3. Crumble the feta over and top with the rosemary sprigs and mozzarella. Bake for 20 minutes.
