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Salami, Basil & Capsicum Pita Pockets

Salami, Basil & Capsicum Pita Pockets

Add a twist to your next calzones with these salami, basil, and capsicum pita pockets.


Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4



1 tbs olive oil

1 red onion, cut into thin wedges

2 garlic cloves, crushed

1 red capsicum, deseeded, thinly sliced

150g sliced mild salami, coarsely chopped

200g mixed Solanato tomatoes, halved

420g pkt wholemeal pita pockets

2/3 cup tomato passata

1 cup grated pizza cheese

60g baby rocket leaves



  1. Preheat oven to 200°c. Line a baking tray with baking paper.


  1. Heat oil in a large frying pan over medium-high heat. Add onion, garlic and capsicum and cook, stirring, for 7 minutes or until softened. Add salami and tomato and stir for 3 minutes or until warmed through and tomato starts to soften. Remove pan from heat.


  1. Warm pita pockets as per packet instructions. Cut in half. Using the back of a spoon, spread insides of pita halves with passata. Sprinkle half the cheese among pockets. Divide salami mixture among pockets and finish with remaining cheese.


  1. Carefully place pita pockets on a tray and bake for 18-20 minutes or until golden and crisp.


  1. Serve pita pockets with rocket.




These pita pockets are a quick version of a calzone. Alternatively, split the pockets into 2 rounds and top with the mix, like a pizza.


Photo, recipe, and instruction credit to