A Middle Eastern–inspired flatbread meets pizza - light, satisfying, and full of bright, bold flavours.
Serves: 4 (makes 4 pittzas)
Prep time: 10 mins
Cook time: 10–15 mins
Oven temp: 180°C fan / 200°C conventional / 400°F
Ingredients:
4 wholemeal pitta breads (swap for gluten-free if needed)
4 heaped tbsp ready-made hummus
100g green beans, parboiled and sliced into thirds
200g feta cheese (approx. ¼ block per Pittza), crumbled
2 tbsp olive oil
4 tbsp pomegranate molasses
or 1 lemon juiced + 4 tbsp honey as an alternative
4 tbsp pomegranate seeds
A handful of fresh mint leaves (approx. 10 per pittza)
Chilli sauce to taste (optional – we love a few dots of Cholula)
Fresh red chilli, thinly sliced (optional)
Light oil for greasing tray
Method:
Preheat the oven to 180°C fan / 200°C conventional / 400°F.
Lightly grease a large baking tray with a touch of oil to stop the pittzas sticking.
Spread the base:
Place the pitta breads on the tray and generously spread each with about a tablespoon of hummus.
Add the toppings:
Scatter over the sliced green beans, maybe 8 halves on each Pittza, and crumbled feta (about 25g per pittza). Drizzle each with a little olive oil and pomegranate molasses (or your lemon and honey mix).
Bake:
Pop into the preheated oven and bake for 10–15 minutes, or until the feta softens and just starts to take on a hint of colour.
Finish:
Remove from the oven. Top each pittza with a teaspoon or so of pomegranate seeds and about 10 fresh mint leaves. Add a few dots of chilli sauce and/or slices of red chilli if you like a little heat.
Eat immediately while warm and fragrant!
Tip:
These pittzas make a perfect light lunch or mezze-style dinner. Pair with a cooling ‘Nojito’ of fresh lime/Mint/Honey and Soda to keep that fresh summer feeling going. Don’t forget to serve on stylish Pale Blue Asiatic Pheasants Tableware.
