Mini pesto pizza

Method

1. Preheat the oven to 180^oC. Line a baking tray with a piece of tin foil. Put the pitta breads or small flatbreads on a baking tray.
2. Spread 1 teaspoon of pesto (or sundried tomato paste) over each pitta, leaving a little border around the outside.
3. Sprinkle 1 tablespoon of peas over each pitta.
4. Cut the tomatoes in half using the bridgecutting technique. Hold the food between thumb and finger on one hand to make a bridge. Hold a small table knife in the other hand, put the blade under the bridge and cut downwards through the tomato.
5. Put 6 tomato halves on top of each pitta.
6. Grate the cheese. Hold the grater firmly at the top and push it down on to a solid surface, like a chopping board or worktop. Hold the food comfortably in your hand and keep your fingers away from the grater teeth, as they’re sharp. Slide the food up and down over the teeth, without rushing. Stop grating when you get towards the end
   of the food.
7. Sprinkle the grated cheese over the top of the pittas.
8. Using oven gloves, put the tray into the oven and cook for 10 minutes until golden.
9. Remove from the oven using oven gloves and leave to cool slightly before eating.