serves 4

• 4 pita bread pockets
  
• 4 - 6 tablespoons tomato paste
  
• 1 clove garlic, minced
  
• 1 teaspoon dried oregano
  
• 1 cup fresh pineapple pieces
  
• 1 Spanish onion
  
• 1 calamari, cut in strips (optional)
  
• 150g prawns
  
• 1 can tuna, drained
  
• 1 small green capsicum, thinly sliced
  
• ½ cup shredded mozzarella cheese
  
• ½ cup tasty cheese
  
• 8 black olives, pitted

• Preheat oven to 190°C and grease a baking tray.
  
• Place pita pockets on a tray and spread with tomato paste.
  
• Scatter remaining ingredients evenly over each pita pocket, finishing with the cheese sprinkled over the top.
  
• Bake for about 12 minutes until browned and bubbly. Serve hot or chilled.

Notes: Optional: scallops, diced fish fillets, mussels.