• 2 medium sized wholemeal pita breads
  • 100 g chopped tomatoes
  • 1 tblsp tomato puree
  • 100 g kidney beans
  • 1 tsp chilli sauce
  • 1 large chilli sliced
  • 1 sliced red onion
  • 1 chopped yellow or red pepper
  • 50 g grated edam or low fat cheese


  • Preheat the oven to 220°C.
  • Slice the medium pita pockets down the middle and open them up. Place them on a baking tray.
  • Mix the tinned chopped tomatoes, kidney beans, chilli sauce, peppers and tomato puree together in a bowl. Then spread the mixture evenly onto the pita breads.
  • Top each pizza with the onion, sliced chilli and cheese and cook in the oven (180°C fan/220°C) for 10-15 minutes, until cheese has melted.
  • Serve with a green salad.