Cheesy Garlic Pitta Recipe

Prepare pittas

Preheat a grill (broiler) or oven to 200°C (400°F) or heat a heavy skillet over medium heat. Lightly brush both sides of each sourdough pitta with about 1 teaspoon total butter or olive oil to encourage browning. If your pitta is thick/ folded, slice open to form a pocket or leave whole with a slit — either works for filling.

Make garlic-peri butter

In a small bowl combine softened butter, 1 tablespoon olive oil, minced garlic, PERi-PERi sauce, salt (1 tsp) and black pepper (1/2 tsp). Mix until evenly combined.

Assemble filling

In a mixing bowl combine grated cheddar and grated mozzarella (if using) and the thinly sliced spring onions. Toss briefly so onions and cheese are evenly distributed.

Fill pittas

Spread about 1/2 tablespoon of the garlic‑PERi butter mixture inside each pitta (or on one surface if leaving whole). Divide the cheese & spring onion mixture evenly among the 4 pittas, tucking some cheese inside the pocket or piling it on top if using flat pitta. Brush any remaining garlic‑PERi butter on the top surface.

Toast

Place assembled pittas on a baking sheet (or directly in the skillet). Under the grill/broiler: toast 4–6 minutes until cheese is melted and the top is golden — watch carefully to avoid burning. In the oven at 200°C (400°F): bake 6–10 minutes until cheese is fully melted and edges are crisp. In a skillet: cook each pitta 3–4 minutes per side over medium heat with a lid on for the first few minutes to help the cheese melt, then remove lid to allow browning.

Make chutney

While pittas toast, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add finely chopped red onion and cook 3–4 minutes until softened. Add chopped roasted red peppers, tomato paste, brown sugar, red wine vinegar, smoked paprika, salt and pepper. Stir to combine and simmer gently for 6–8 minutes, stirring occasionally, until flavors meld and mixture thickens slightly. Taste and adjust seasoning or sweetness as desired. If you prefer a smoother chutney, blitz briefly with an immersion blender or in a food processor to desired texture.

Finish chutney

Remove from heat and let cool slightly — chutney will thicken more as it cools. Transfer to a small serving bowl.

Transfer toasted pittas to plates. Spoon a generous dollop (about 2 tablespoons per serving) of red pepper chutney on the side for dipping.

Garnish each pitta with additional sliced spring onions and, if desired, an extra drizzle of PERi-PERi sauce for heat. Serve immediately while cheese is hot and gooey.