Method
- Preheat oven to 220 degrees Celsius (200 degrees fan-forced). Place the pita breads on a baking sheet.
- Combine the oil and onion in a heavy-based non-stick frying pan and cook over high heat for 5 minutes, stirring frequently.
- Add sugar and sultanas. Reduce the heat to moderately low and cook 10 minutes, or until the onion caramelises. Stir in the chopped thyme and season with pepper.
- Arrange potatoes on the pita breads, top with onions and sprinkle with cheese and thyme sprigs.
- Bake 15 minutes, or until the cheese has melted and the pitas are crisp. Serve with a green salad with tomatoes.
Notes
From The Heart Foundation's 'The New Classic Cookbook'.
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