Serves 4
1 onion, finely chopped
20 ml (2 tsp) chopped garlic
20 ml (2 tsp) olive oil
1 x 410g canned whole tomatoes, squash them with a fork
salt and ground black pepper
handful of parsley and oregano, chopped
2 onions diagonally cut into thick slices
30 ml (2 tbsp) butter
4 wholegrain pita bread, halved
300g cooked chicken, (4 deboned thighs)
200 g mozzarella cheese cut in slices
125 ml (½ cup) crème fraiche or sour cream
A handful of rocket leaves
1 Preheat the oven to 200 °C. Preheat a large griddle.
2 Fry the onion and garlic in a small saucepan until soft. Add the tomatoes, broth and herbs and cook until it thickens. Fry the other onion in butter until it has a soft caramel colour.
3 Keep all the ingredients ready. Pack the 4 pita halves on the hot baking sheet. Work fast. Spread the tomato sauce in the middle of the pita, keep the edge open.
4 Divide the chicken pieces and cheese slices between the pizzas. Sprinkle the caramelized onions on top and bake for 20 minutes, or until the cheese is melted.
5 Remove and put a dollop of crème fraiche and some rocket leaves on each.
6 Pour ice cold beer and enjoy while munching.
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