Fig & Mozzarella Pittas

 
  • Fig and mozzarella pitta recipe
  • 10-30 minutes to prepare
  • Under 10 minutes to cook
  • Makes 4 servings
  • How to make

4 x mini pitta breads
2 ripe figs, halved and thinly sliced
1 big ball of mozzarella

For the nut-free pesto:
5 tbsp (55g) extra virgin olive oil
45g cooked chickpeas
½ clove of garlic
25g or 2 handfuls of basil
20g Parmesan cheese or vegetarian equivalent
½ lemon juice

Step 1

For the nut free pesto, put all the pesto ingredients into food processor and blend until the basil and chickpeas are finely chopped. Or pound the chickpeas, garlic and basil in a pestle and mortar until finely crushed and mixed in the oil and cheese

Step 2

Preheat the grill to 200°C. Cut the pitta breads in half, side ways, and halve and thinly slice the figs. Place the pitta bread onto a baking tray and spread a thin layer of pesto onto each one. Arrange sliced figs round the bread leaving some gaps for the mozzarella. Tear the mozzarella into small pieces and arrange around the figs

Step 3

Place the baking tray under the grill for 5 minutes or until the mozzarella is melted

Contains

  • Gluten ingredients
  • Wheat
  • Dairy ingredients

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Recipe notes

If figs aren’t your thing, you could add any seasonal veg to create your own recipe twist.

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