Diablo Pitta Pizzas
Turn up the heat with these fiery gluten free pitta pizzas, loaded with pepperoni, mozzarella, fresh chilli and a drizzle of chilli oil.
Diablo Pitta Pizzas
- 4 BFree Stone Baked Pitta Breads
- 210g pizza sauce
- 250g cucina mozzarella, torn into pieces
- 12–16 pepperoni slices
- 1–2 fresh red chillies, thinly sliced
- 1 teaspoon dried chilli flakes
- Grated Parmesan cheese
- Chilli oil, to drizzle
- Fresh basil leaves
All ingredients shown in metric. Imperial measurements shown on right for reference.
Preparation
10
minutes
Cooking
15
minutes
Method
Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
Place the BFree Stone Baked Pitta Breads onto the tray and bake for 2–3 minutes, turning halfway through, to lightly crisp the bases.
While the pittas are in the oven, prepare all of your toppings.
Spread the pizza sauce evenly over each pitta, leaving a small border around the edge.
Divide the mozzarella between the pittas, using around 50–60g per pitta. Top with the pepperoni, sliced chillies, dried chilli flakes and a generous grating of Parmesan.
Bake for 10–15 minutes until the cheese is bubbling and golden. Finish with fresh basil leaves, extra Parmesan and a drizzle of chilli oil before serving.
Nutritional & Dietary
Crustacean Free
Egg Free
Fish Free
Gluten Free
Lupin Free
Molluscs Free
Nut Free
Wheat Free
Celery Free
Oat Free
Peanut Free
Stone Baked Pitta Breads
As used in this recipe
