Tuesday, 5 August 2014

#SummerSorted Pitta Pizzas

Sainsbury have launched the Summer Sorted campaign, offering practical help and entertainment ideas for parents across the UK this summer. It’s all about getting the best out of the summer holidays – giving inspiration for simple solutions on how to keep the kids fed and entertained, as well as offering practical help to manage the household budget and take advantage of some great promos in-store. The campaign is fronted by three real and inspirational families who will be sharing their top tips, recipes, ideas and more! Find out more at http://inspiration.sainsburys-live-well-for-less.co.uk/campaign/summer-sorted/

As part of the campaign, Sainsbury will be launching a fun competition to encourage readers and their families to upload a ‘platie!’ That is, a photo of their attempt at a Sainsbury’s Summer Sorted recipe uploaded to @Sainsburys with hashtag #Platie #SummerSorted with a chance to win a £200 grocery shop.

The Summer Sorted recipes include Apple Thins, Pitta Pizzas, Meatballs and Sloppy Joes and Yoghurt Buttons and they're quick and simple, as well as very tasty.

They kindly sent us through all the ingredients to try out one of the recipes and it was a unanimous hit with the kids and grown-ups. I love the fact that it's a real timesaver too and needs no forward planning.

Pitta Pizzas

Description: There’s no need for all that kneading and rising with these speedy pitta pizzas

Preparation time: 10 minutes, plus 1 hour defrosting time
Cooking time: 10-12 minutes
Serves: 4 people


250g frozen mixed peppers by Sainsbury’s
4 wholemeal pittas by Sainsbury’s
175g Italian double concentrate tomato purée by Sainsbury’s
200g closed cup white mushrooms by Sainsbury’s, brushed clean and sliced
125g medium grated British Cheddar by Sainsbury’s
100g drained tinned sweetcorn kernels
½ x 335g pack cherry tomatoes by Sainsbury’s, quartered
½ x iceberg lettuce, shredded


1 Set aside the frozen mixed peppers for 1 hour to defrost, then pat dry with kitchen paper.

2 Preheat the oven to 200°C, fan 180°C, gas 6.

3 Pop the pittas in a toaster for a minute then let cool. Using a knife, cut the lightly toasted pittas in half horizontally and put on a large baking tray, cut-side down. Spread the tomato purée over the pitta halves, then top with the mushrooms, Cheddar, sweetcorn, tomatoes and defrosted peppers.

4 Cook in the oven for 10-12 minutes, until the cheese is melted and bubbling. Serve two pitta halves per person, topped with the shredded iceberg lettuce.

Nutritional information:
One serving provides: 

Energy: 1206KJ / 288 calories (14% of the Reference Intakes)

Fat: 12.7g (amber) (18% of the Reference Intakes)
Of which Saturates: 6.9g (red) 35% of the Reference Intakes
Sugars: 15.1g (green) 17% of the Reference Intakes
Salt: 1.21g (amber) 20% of the Reference Intakes
Typical values per 100g: Energy 331kj/288kcal
5-a-day: 2 of your 5-a-day
Veg symbol: Yes

Disclosure : We received the ingredients in order to try out the recipe.

Other blogposts you may be interested in :

Madhouse recipe : Baked Apples

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