Polony Pizzettes

Makes 12 Pizzettes

12 wholemeal mini pita pocket breads
8 thick slices of Fry’s Slicing Sausage/Polony
12 slices of Vegusto Melting Dairy Cheese
12 pitted green olives

For the 5 a day pasta / pizza sauce
3 tablespoons of vegetable stock/water or red wine
3 tomatoes
300g jar tomato puree
80g crated carrot
80g broccoli and cauliflower florets finely chopped
60g curly kale finely chopped
80g courgette chopped
80g red onion chopped
1 clove garlic, chopped
1 sprig watercress
1 stick of celery grated or finely chopped
30g dried apricots, finely chopped
1 dessertspoon fresh, finely chopped marjoram/oregano
1 dessertspoon fresh, finely chopped basil
1 dessertspoon fresh, finely chopped parsley
1 teaspoon sweet paprika
80g red pepper, finely chopped

In a large, heavy, stainless steel pan with a tight fitting lid put all the sauce vegetables except the red pepper, herbs and the tomato puree and very gently simmer for about 20 – 30 minutes to cook in their own juices. Add in the tomato puree, red pepper and herbs, stir and reduce on a low heat until there is no spare liquid just a thick sauce. Preheat oven to 180ºC. Cut the FRY’S Polony slices into 3 triangular segments and slice olives. On each mini pitta, spoon a dessertspoon of tomato sauce, then place 2 segments of FRY’S Polony, a slice of Vegusto melty “cheese” and top with a couple of slices of olives.

Bake for 10 minutes, until the Vegusto begins to bubble. Serve warm if possible with a big green salad for tea or as a great lunch box treat.



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