Summery Pita Pizza
Serves 1 | with Nectarine and Basil
This one-of-a-kind pizza combines the flavours of summer for a super speedy, satisfying lunch. Tear fragrant fresh basil over the top and dig in!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit
Pita Bread
(Contains Wheat)
1 unit
Nectarine
7 g
Basil
50 g
Shallot
28 g
Arugula and Spinach Mix
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
White Wine Vinegar
(Contains Sulphites)
2 tbsp
Apricot Spread
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut shallot into 1/4-inch slices. Cut four sections off nectarine, avoiding the pit. Cut each section into 1/4-inch slices. Add shallots, vinegar, 1 tbsp oil and 1/4 tsp sugar to a medium bowl. Season with salt and pepper, then toss to coat. Set aside.
Using a toaster or toaster oven, toast pita until golden, 1-2 min. (TIP: You can cut the pita in half if it doesn’t fit in your toaster!) (NOTE: Save the remaining pita for another creation.)
Transfer pita to a microwave-safe plate, then spread apricot spread over pita. Top with cheese and nectarines. Microwave on high until cheese melts, 1 min.
Add arugula and spinach mix to the bowl with shallots. Season with salt and pepper, then toss to combine. Cut pita pizza into quarters. Tear basil over top. Serve salad on the side.
