Pitta breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too! Recipe from 15 Minute Vegan 


4 white pitta breads
4 tablespoons tomato purée
4 chestnut mushrooms, sliced
2 tablespoons jarred artichokes, in olive oil
1 tablespoon pine nuts
1/2 teaspoon dried oregano
drizzle olive oil
1 red chilli, deseeded and finely sliced
handful rocket leaves, to serve
handful basil leaves, to serve
8 pitted black olives, slivered, to serve


  1. Preheat the oven to 220°C.
  2. Arrange the pitta breads on a baking tray and spread one side with the tomato purée.
  3. Press the mushrooms onto the tomato purée.
  4. Shake off any excess oil from the artichokes and roughly slice them, then lay them onto the pittas.
  5. Scatter over the pine nuts and oregano, then drizzle with oil.
  6. Bake for 10 minutes until the base is golden. Scatter with chopped chillies, rocket leaves, basil leaves and olives to serve.

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