Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
---|---|---|---|
Large, wholemeal pita bread | 10 pitas | 25 pitas | 50 pitas |
Tomato paste | 115 g | 250 g | 500 g |
Small onions, sliced | 5 | 12½ | 25 |
Green capsicums, cut in strips | 2 | 6 | 12 |
Mushrooms, finely sliced | 8 – 10 | 23 | 47 |
Small tomatoes, sliced | 5 | 12 | 25 |
Small zucchinis, sliced | 5 | 12 | 25 |
Reduced-fat cheese, grated | 470 g | 1.2 kg | 2.3 kg |
Dried oregano | to taste | to taste | to taste |
Black pepper | to taste | to taste | to taste |
Method
- Preheat oven to 180°C
- Place pita bread on a baking tray
- Spread pita bread with tomato paste
- Evenly cover pita bread with vegetables, then cheese
- Sprinkle pita top with oregano and black pepper
- Bake for 20 minutes or until golden brown
- Cut each pita into quarters, serve two quarters.