Greek pitta pizza

Greek pitta pizza

By
From
The Medicinal Chef
Serves
1
Photographer
Martin Poole

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.

Ingredients

Quantity Ingredient
small handful baby spinach leaves
2-3 teaspoons tomato puree
1 large wholemeal pitta bread
1/2 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
black pepper

Method

  1. Begin by wilting the spinach. Place it in a pan with about 2 tablespoons freshly boiled water. Place over a high heat so that the water simmers. Cover and cook for 3–4 minutes – the spinach will wilt very quickly. Remove from the heat, drain off any liquid and leave to cool for a few moments. Once cool enough to handle, give it a bit of a squeeze to get rid of any excess water.
  2. Preheat the grill to medium-high. Spread the tomato purée evenly over the pitta bread. Add the chopped garlic, wilted spinach, mint and cherry tomatoes, then crumble the feta over it all. Season with salt and pepper and place the olives on top.
  3. Place under the hot grill for about 5 minutes, or until the cheese begins to get golden brown on the edges. Serve immediately.

Good for

  • Skin: Eczema

    Metabolic system: Diabetes (Type 2)

    Heart & circulation: Heart disease

    Digestive system: Bloating, Constipation

    Reproductive & Urinary systems: Prostate health
Tags:
The Medicinal Chef
Dale
Pinnock
healthy
nutritional
medicinal
diet
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