Tomato, Anchovy Olive Pizzettas

Pita breads are a brilliant short-cut base for easy weeknight pizzas.

The ingredient of Tomato Anchovy Olive Pizzettas

• 1 tablespoon canola oil
• 2 large brown onions halved thinly sliced
• 4 small rounds wholemeal pita bread
• 2 x 45g cans anchovy fillets drained on paper towel halved lengthways
• 55g 2 3 cup pitted kalamata olives halved lengthways
• 1 x 200g punnet grape tomatoes halved lengthways
• 1 tablespoon fresh thyme leaves

The Instruction of tomato anchovy olive pizzettas

• preheat oven to 190u00b0c heat the oil in a large frying pan over medium low heat add the onion and cook stirring occasionally for 20 25 minutes or until soft and golden remove from heat
• place the pita bread on a baking tray top each pita bread with onion arrange anchovies in a crisscross pattern over the onion place olives and tomato cut side down between the anchovies
• bake in preheated oven for 15 minutes or until pita bread is toasted and crisp remove from oven sprinkle with thyme and set aside for 5 minutes to cool slightly divide among serving plates and serve immediately

Nutritions of Tomato Anchovy Olive Pizzettas

calories: 327 43 calories
calories: 9 5 grams fat
calories: 1 5 grams saturated fat
calories: 47 grams carbohydrates
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calories: 11 grams protein
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