Greek pitta pizza

Recipe by:

This is my idea of a perfect feel-good snack. I am somewhat partial to proper pizza, and this treat makes the most of my favourite flavours

Greek pitta pizza

SERVES

1

PEOPLE

PREP TIME

5

MINUTES

COOKING TIME

10

MINUTES

CUISINE

Greek

COURSE

Main

Method

  1. Begin by wilting the spinach. Place it in a pan with about 2 tablespoons freshly boiled water.
  2. Place over a high heat so that the water simmers.

  3. Cover and cook for 3–4 minutes – the spinach will wilt very quickly. Remove from the heat,

  4. drain off any liquid and leave to cool for a few moments. Once cool enough to handle, give it

  5. a bit of a squeeze to get rid of any excess water.

  6. Preheat the grill to medium-high. Spread the tomato purée evenly over the pitta bread. Add

  7. the chopped garlic, wilted spinach, mint and cherry tomatoes, then crumble the feta over it

  8. all. Season with salt and pepper and place the olives on top.

  9. Place under the hot grill for about 5 minutes, or until the cheese begins to get golden brown on the edges. Serve immediately.

    The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole

Ingredients

  • small handful baby spinach leaves
  • 2–3 tsp tomato purée

  • 1 large wholemeal pitta bread

  • ½ garlic clove, finely chopped

  • small sprig fresh mint leaves,

  • coarsely torn

  • 4–5 cherry tomatoes, halved

  • if large

  • 50g feta cheese

  • 4 black olives, pitted

  • sea salt and black pepper

Method

  1. Begin by wilting the spinach. Place it in a pan with about 2 tablespoons freshly boiled water.
  2. Place over a high heat so that the water simmers.

  3. Cover and cook for 3–4 minutes – the spinach will wilt very quickly. Remove from the heat,

  4. drain off any liquid and leave to cool for a few moments. Once cool enough to handle, give it

  5. a bit of a squeeze to get rid of any excess water.

  6. Preheat the grill to medium-high. Spread the tomato purée evenly over the pitta bread. Add

  7. the chopped garlic, wilted spinach, mint and cherry tomatoes, then crumble the feta over it

  8. all. Season with salt and pepper and place the olives on top.

  9. Place under the hot grill for about 5 minutes, or until the cheese begins to get golden brown on the edges. Serve immediately.

    The Medicinal Chef by Dale Pinnock (Quadrille, €20) Photography ©Martin Poole