THESE aren’t on the menu at Food Social, but perhaps they should be! Certainly the staff here at the restaurant like them as they make a quick, easy and healthy snack while on the go, and my children love them too.
4 white or wholemeal pitta breads
Goats’ cheese, crumbled
4 beetroots, either pickled or vacuum packed
For the sauce:
A small onion, diced
2 sticks of celery, chopped
1 glove of garlic, crushed
100g fresh tomatoes
1 small tin chopped tomatoes
100ml rapeseed oil
Sweat the onion, celery and garlic until translucent.
Chop up the fresh tomatoes (there’s no need to de-skin), add to the mixture and cook out for 4-5 minutes. Add the tinned tomatoes.
Cook on a low heat for another 10-15 minutes to reduce the liquid.
Slightly flatten the pitta breads with a rolling pin. Brush each pitta with the rapeseed oil and either grill or heat in the oven.
To assemble the pizzas, spread on the tomato mixture and arrange the beetroot and goats’ cheese on top. Bake in the oven at 180C/gas mark 4 for about 5 minutes until the goats’ cheese has melted and turned a golden colour.
Serve with watercress or a seasonal side salad. For a tasty variation, try adding roasted peppers and courgettes, olives and some fresh rocket.