Mini pizzas with emmental cheese, rocca leaves, avocado and lemon mayo


The first working day of the week is always the hardest one. So if you want to have a quick dinner and using healthy ingredients in the same time this is the right recipe for you. To be honest with you I cheat with the dough in this recipe. Instead of making it I used ready pita bread. But the cheating didn`t finish there. I use a sweet tomato ketchup mixed with pesto sauce instead of salsa. I had the pizzas ready for not more than 15 minutes (include the baking). So give this recipe a try and you will safe time and eat healthy 🙂


– 6 small pita bread

– 4 tbsp sweet tomato ketchup

– 1 tbsp basil pesto

– 100 g feta cheese

– 200 g shredded emmental cheese

– handful rocca leaves

– 1 ripe avocado

– 100 g mayo

– the juice and zest from half lemon


Preheat the oven to 200 degrees. Place the pita bread into a baking tray. Use a brush and apply  the tomato ketchup and pesto. Add the feta cheese and good quantity of the shredded emmental cheese. Bake the pizzas until the cheese became golden. Remove the ready pizzas from the baking tray and top each one with rocca leaves and slices of avocado. In a small bowl mix the mayo with the lemon juice  and zest and serve it on a side. Enjoy!


2 Comments Add yours

  1. rhiannong says:

    Great idea using the pitta breads as bases

    1. Good ideas always come when I`m in a rush ahahha

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