Ingredients
8-10
mini whole wheat pita bread
1
greenbell pepper
1
yellow bell pepper
1
red bell pepper
10-15
cherry tomatoes
8
oz shredded mozzarella cheese
15
oz tomato sauce
6
oz tomato paste
2
cloves garlic (minced)
½
tbsp oregano (ground)
½
tbsp dried basil
½
tsp dried rosemary (crushed)
Fresh ground pepper
Salt to taste
½
cup of Noor Oil
Preparation
Introduction:
Cocktail pizzas have a refreshing blend of color and tastes, laced with herbs this becomes a mouth watering short eat that can be served to anybody, anytime.
Steps Involved:
Pour Noor Oil into a medium saucepan and bring to a medium high temperature.
Add the garlic and sautee for 1-2 minutes then add tomato sauce and tomato paste, stir and cook for 2-3 minutes. Add in dry herbs, salt, and pepper and simmer for 10-15 minutes.
While the sauce is simmering prepare the vegetables for the pizza topping. Get creative, with the vegetables so your kids will want to eat them. Such as a tic-tac-toe board or flowers using the peppers and tomatoes.
Preheat the oven to a 325°F or 160°C
Line a baking sheet with parchment paper or aluminum foil.
Top pita bread with 1-2 tablespoons of pizza sauce, and ¼ cup of mozzarella cheese. Now lay the special vegetables cuts in unique designs on the pita bread.
Place topped pita bread in the oven and cook for 8-10 minutes or until the cheese has started to melt.
Turn the broiler/grill on for the last couple of minutes to brown the top on the pizza. Enjoy!!
Suggestion:
Serve piping hot with tomato ketchup and chili flakes.