Indian Spiced Pita Pizza

The weather is so beautiful at the moment, outside the sun is shining warm and bright and finally it seems the cold, snowy clouds of winter have lifted. We have been spending a lot of time out on the front porch, soaking up the warm sunshine and beautiful mountain views. So looking for a light snack we could enjoy with a quiet beer in the sun, I threw together some very simple pita pizzas and the result was way too tasty not to share!!

These simple, crispy and very tasty vegan pizzas are perfect for a light snack when entertaining or would make a nice light meal accompanied with salad. Layered with potato and kumara and sprinkled with coconut and sultanas (raisins) the result is a really tasty and spicy veggie pizza.

Large tortillas or pita bread are ideal as a simple and quick alternative to making pizza dough, and makes these little pizzas ideal for a light afternoon snack. Enjoy cut into crispy wedges and serve with mango chutney and/or non-dairy or dairy yoghurt. The perfect, quick and easy vegan recipe for entertaining or a lazy afternoon in the sun 🙂

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Indian Spiced Pita Pizza
Preparation time: 30mins // Serves 4 { as a snack or light meal with salad }

  • 2 large pita bread or tortillas
  • 2 good tsp Masala curry paste (or curry paste of your choice)
  • 1 good tsp tomato paste
  • 1 red skinned potato, thinly sliced
  • ½ kumara (sweet potato), thinly sliced
  • 1 red chilli, finely diced (optional)
  • 2-3 cups baby spinach
  • 2 tbs shredded coconut
  • 2 tbs sultanas (raisins)
  • ½ tsp paprika
  • 1-2 tbs sunflower oil
  • 1 tbs fresh chopped coriander &/or mint

Pre-heat the oven to 180°C/356°F

Combine the Masala curry paste with the tomato paste and spread evenly over the two pita or tortillas.

Layer each pita or tortilla with baby spinach, top with one layer of potato and kumara slices, scatter evenly with the diced chilli, coconut and sultanas and then sprinkle with the paprika and drizzle over the oil.

Place the prepared pizzas on an oven rack in the pre-heated oven and cook for 15-25 minutes. {The cooking time will depend on your own oven}

Watch the pizzas carefully and remove once the tortillas are nice and crispy, potato cooked and toppings golden.

Allow to cool slightly and sprinkle with fresh herbs before cutting into wedges to serve. Accompany with non-dairy or dairy yoghurt and chutney for a light snack. Or serve with salad for a light meal.

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