POCKET PIZZAS
Heat 1 dsp oil in a small saucepan, add 1 dsp of minced garlic and 1 small onion chopped and saute until onion is tender .
Then add 1 tsp of basil , 1/2 tsp of mixed herbs , 1 tbs of chopped parsley and 425 gm jar of tomato puree .
Salt and pepper to taste .
Bring this mixture to a gentle boil and then simmer till thickened .
Cool slightly .
Split 4 Lebanese pocket breads in half .
Place on a scone tray
Spread the tomato mixture evenly over the bread .
Sprinkle with mozzarella cheese .
Top with one or a mix of chopped ham , chopped capsicum , sliced mushroom , drained ,crushed pineapple .
Bake in a preheated oven on 200 deg for 15 minutes .
Serve piping hot or cooled .
Heat 1 dsp oil in a small saucepan, add 1 dsp of minced garlic and 1 small onion chopped and saute until onion is tender .
Then add 1 tsp of basil , 1/2 tsp of mixed herbs , 1 tbs of chopped parsley and 425 gm jar of tomato puree .
Salt and pepper to taste .
Bring this mixture to a gentle boil and then simmer till thickened .
Cool slightly .
Split 4 Lebanese pocket breads in half .
Place on a scone tray
Spread the tomato mixture evenly over the bread .
Sprinkle with mozzarella cheese .
Top with one or a mix of chopped ham , chopped capsicum , sliced mushroom , drained ,crushed pineapple .
Bake in a preheated oven on 200 deg for 15 minutes .
Serve piping hot or cooled .
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