1. Preheat oven to 220C fanbake and line 2 oven trays with baking paper for easy clean-up.
2. Arrange pitas in a single layer on the oven tray, whole for a thicker base or split in half through the middle for a thin base. If not splitting, pierce the side of each pocket to prevent puffing; if splitting, arrange with the cut sides up.
3. Spread with pizza sauce or tomato paste. Top with some cheese, toppings of your choice, then a little more cheese.
4. Bake until topping is cooked through and lightly golden brown (8-10 minutes). Serve whole or in wedges.

Pita pizza combos

The X-factor: Top with large tomato slices and two crossed asparagus spears.

Margherita: Top with sliced tomato, fresh mozzarella and basil leaves.

Bacon and Mushroom: Use bacon, sliced mushrooms and olives.

Meat Lovers: Top with bacon or ham, salami and basil leaves.

Marinara: Sprinkle with prawns/shrimp, capers and dill. Top with smoked salmon once cooked.

Hawaiian: Top with well-drained crushed pineapple and ham.

Pizza bread: Instead of tomato paste or pizza sauce, brush with extra virgin olive oil and crushed garlic and sprinkle with flaky salt and chopped fresh rosemary.

See more of Annabel's School’s-out-for-summer recipes

• Frankfurter roll-ups
• Virgin pina colada