Variations: For tuna pizzettes, spread the pitas with 1⁄4 cup red or green pesto instead of the tomato paste mixture. Drain a 170 gram can of tuna in water and use instead of the ham. Top each pizzette with a few halved, pitted black olives before serving.
To make onion, blue cheese and walnut pizzettes, gently cook 2 thinly sliced red onions in 1 tablespoon olive oil for 7-8 minutes until softened. Mix with 1⁄4 cup tomato paste, a pinch of dried mixed herbs and a pinch of pepper. Spoon over the pitas. Scatter with 150 grams chopped gorgonzola cheese. Bake for 8 minutes, then sprinkle with 1⁄3 cup chopped walnuts and bake for 3-4 minutes until the nuts are toasted.
Each serving: 23 g protein, 12 g fat of which 5.5 g saturates, 56.5 g carbohydrate, 9 g fibre, 445 Calories