cheat’s yoghurt and

artichoke pizzas

  • 4 small wholemeal pita breads
  • ⅔ cup (190g) natural Greek-style (thick) yoghurt
  • 8 marinated artichokes, halved lengthways
  • 1 cup (120g) frozen baby peas, thawed
  • ½ cup micro (baby) mint leaves
  • sea salt and cracked black pepper
  • extra virgin olive oil, to serve
  1. Preheat oven to 200°C (400°F). Place the pita breads on a lightly greased large oven tray lined with non-stick baking paper. Spread each of the pitas with yoghurt and top with the artichoke. Cook for 10 minutes or until golden and crisp.
  2. Place the peas in a bowl and gently mash. Divide the pea among the pitas, top each with mint, sprinkle with salt and pepper, and drizzle with oil to serve. Makes 4

Photography: Anson Smart

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