best results, use
a whole piece of
chorizo and cut it
Sweetcorn & ham pitta pizzas
Spread the pittas with 4 tsp pesto in
place of the sun-dried tomato purée,
and replace the shallot and chorizo
with a handful sweetcorn kernels
and shredded ham. Cook as before.
Heat the grill. Spread each pitta bread
with 1 tbsp tomato purée, sprinkle over
the mixed herbs, then lay on the tomato
slices. Divide the salami between the
pittas, sprinkle over the cheese and grill
until the cheese is golden and bubbling.