- Set aside the frozen mixed peppers for 1 hour to defrost, then pat dry with kitchen paper.
- Preheat oven to 200°C, fan 180°C, gas 6.
- 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.
- 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.
Recipe form Sainsbury's Summer Sorted Campaign
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
There's no need for kneading and rising with these speedy pitta pizzas
250g frozen mixed peppers 4 wholemeal pittas 175g Italian double concentrate tomato purée 200g closed cup white mushrooms, brushed clean and sliced 125g medium grated British Cheddar 100g drained tinned sweetcorn kernels ½ x 335g pack cherry tomatoes, quartered ½ x iceberg lettuce, shredded
Time: 10 mins Serves: 4 Nutrition: 288 cal, 12.7g fat, 15.1g sugars, 1.21g salt