Ingredients

• 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 breads
• 200g/7oz sliced ham
• finely chopped
• 250g/9oz grated mozzarella

Directions

• 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.