Ingredients
- 8 mini pitta breads
- 4 tablespoons tomato purée or tomato ketchup
- 4 tomatoes, thinly sliced
- 100g Cathedral City mild yet distinctive cheddar, grated
Method
- Toast both sides of the pitta breads under a hot grill for a couple of minutes.
- Spread evenly with tomato purée or ketchup.
- Top with slices of tomato.
- Sprinkle with a generous handful of grated Cathedral City mild yet distinctive cheddar.
- Add any optional extras.
- Grill until the cheese has melted.
Notes
Extra toppings can include: pepperoni, onion, ham, sweetcorn, tuna, pineapple, mushrooms, olives, cooked chicken or anything else that takes your fancy.