4 Store bought Pitta Breads
220g Bocconcini, sliced
140g Tomato Passata, chunky
1 tsp. Dried Oregano
1 tbsp. Brown Sugar
4 tsp. Pesto
Sea Salt and Cracked Black Pepper
Olive Oil to serve
Preheat oven to 220°C.
Heat the Passata with dried Oregano and sugar and cook to reduce to fairly thick
Place each Pitta on a large baking tray and spread with the Tomato Passata.
Top with mozzarella.
Drizzle with oil and bake for 6–8 minutes or until golden and crisp.
Sprinkle with Salt and Pepper and top with Pesto.