Pitta pizzas with crunchy slaw

• White pitta breads (6 pack)6
• Passata250g
• Mozzarella ball250g
• Dried mixed herbsstore cupboard3g
• Savoy / white cabbage¼
• Carrots150g
• Greek-style natural yoghurt50g

Plus salt and pepper. About £2.46 for the amounts used.

Method

1. 1

   Heat the grill to medium-high. Lightly toast 6 pittas on both sides.

2. 2

   Spread each with passata (250g in total), sprinkle with 1 tsp mixed herbs and top with 2 balls of mozzarella (250g), torn.

3. 3

   Grill for 4-5 minutes until the cheese is bubbling.

4. 4

   Make a slaw: finely shred ¼ cabbage, grate 150g carrots and mix with 50g yoghurt and a pinch of salt.