Ingredients: (6 portions)

• 1pkt Leicester Bakery 6 Mini Plain Naan Bread

• 250g Hanini Fresh Irkotta

• 50g Emborg Shredded Mozzarella

• 20g Zanetti Parmeggiano Reggiano Grated

• 50g Cherry Tomatoes

• 1/2 Red Onion

• Emborg Frozen Whole Leaf Spinach

• 1tsp Olitalia Extra Virgin Olive Oil

• Salt & Pepper to Taste

Method:

1. Combine the irkotta, mozzarella & Parmesan cheese in a small bowl until creamy—salt & pepper to taste. 

2. Spread the cheese mixture between the 6 pitta bread.

3. Slice the cherry tomatoes in half and place them on top.

4. Thaw some frozen spinach, squeeze well from all the water, and divide between the pittas.

5. Finish off the pitta pizzas with some thinly sliced onion.

6. Place them onto a baking sheet, and bake in a preheated 230°C oven for about 10 minutes, or until nice and bubbly.

7. Drizzle with a little olive oil and serve. 

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