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Pepper and onion pizza melt recipe

Grilled pepper, red onion and mozarella on wholemeal bred

Prep time
5 mins

Cooking time
10 mins

Super easy


  • 1 wholemeal pitta or 1 slice of wholemeal bread
  • 1 tsp tomato purée
  • 1 tsp oil
  • ½ red or yellow pepper, deseeded and sliced
  • ½ small red onion, cut into thin wedges
  • 20g cheddar cheese, grated
Nutritional information

Nutritional information is not currently available for this recipe.


Preheat the grill. Put the pepper slices and onion on a baking sheet. Drizzle with the oil, then grill until soft and lightly browned – about 6 to 8 minutes.

Double the recipe if you have 2 lunches to make or want to use the pepper and onion mixture another day. Just keep it covered in the fridge.


Toast the pitta, then spread with the tomato purée. Add the pepper and onion on top, and sprinkle with cheese, Return to the grill for 1 to 2 minutes, until the cheese melts.

The grilled pepper and onions also makes a delicious filling for warmed wholemeal pitta with some hummus or chicken.