Pitta pizzas recipe
 Pitta breads make a quick base for these pizzas. Freeze the breads and the sauce in ice-cube trays so you can whip up a pizza in ten minutes. Equipment and preparation: For this recipe you need a hand-held blender to make the tomato sauce. 2 tbsp mild olive oil or sunflower oil½ onion, finely chopped1 carrot, finely grated1 red pepper, stalk removed, seeds removed, thinly sliced2 garlic cloves, crushed227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano1 bay leafsalt and freshly ground black pepper 2 tbsp mild olive oil or sunflower oil ½ onion, finely chopped 1 carrot, finely grated 1 red pepper, stalk removed, seeds removed, thinly sliced 2 garlic cloves, crushed 227g tin chopped tomatoes 2 tbsp tomato purée 1 tsp dried oregano 1 bay leaf salt and freshly ground black pepper 12 white or wholemeal pitta breads200g/7oz sliced ham, finely chopped250g/9oz grated mozzarella 12 white or wholemeal pitta breads 200g/7oz sliced ham, finely chopped 250g/9oz grated mozzarella Method Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly.Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Preheat the grill to its hottest setting. Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.)Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly. Heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and pepper and fry for 4-5 minutes, stirring regularly, until softened. Add the garlic and fry for 1-2 minutes, stirring regularly. Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Add the remaining tomato sauce ingredients and 100ml/3½fl oz water, stir well to combine. Season with salt and pepper. Bring to the boil, then simmer for 18-20 minutes, stirring regularly, until the vegetables are very soft and most of the liquid has evaporated. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Remove the bay leaf, blend to a very smooth purée using a hand-held blender. Preheat the grill to its hottest setting. Preheat the grill to its hottest setting. Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.) Place the pitta breads onto baking trays and spread some of the tomato sauce over each. Sprinkle over the ham and grated mozzarella. (At this point, the pizzas can be frozen on baking trays, then packed into freezer bags, ready for another day.) Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Grill the pizzas for 2-3 minutes, or until the bread is piping hot and the cheese has melted and turned golden-brown. Serve immediately. Recipe tips To cook from frozen, preheat the grill to a medium setting, then grill for 5-6 minutes, until piping hot throughout.