Tonia Buxton
Hi guys, it’sZoe here and I have a tasty recipe by a UKTS Patron and celebrity chef, Tonia Buxton for you this week!  
The Pittakia is a perfect way for the family to bond and make delicious pizza together! The oregano used in this recipe contains tannins which interfere with iron absorption and have a similar effect as tea. It is a simple addition to your meals that is helpful for those with thalassaemia major as it will help to reduce iron absorption.  
For those with thalassaemia trait it is advisable to eat foods rich in iron to ensure you have adequatestores needed to produce healthy red blood cells- you can add extra toppings such as spinach that are a source of iron. The feta in this recipe is high in calcium which is an important nutrient for building and maintaining bone andteeth strength. A diet high in calcium will increase storage of calcium in bones which can prevent bones becoming weak, fracturing and in turn osteoporosis.  As always, I hope you enjoy this recipe, and any feedback or suggestions are welcomed. 
Please notethat this is generic nutritional advice, and everyone has their own nutritionalneeds that is specific to them. For nutritional advice that is tailored to you,I would suggest seeing a registered dietician.
Course Main Course
Cuisine Mediterranean


  • 450 g White or brown bread flour
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 tsp salt
  • 7 g sachet fast-action dried yeast
  • 1/2 tsp caster sugar
  • 280ml lukewarm water
  • 1 tbsp olive oil plus extra for coating

For the topping

  • 250 ml Creme fraiche for the topping
  • 2 medium red onions, finely sliced

150–200g combined weight of the following: crumbled feta/pitted Kalamata olives/ roasted artichokes/ sundried tomatoes,sliced/oregano/ chestnut mushrooms/ hiromeri/ capers/anchovies freshly groundblack pepper


    Mix the flour, herbs, salt, yeast and sugar together in a large bowl. Stir in the water and oil and mix together to form a soft (but not sticky) dough.
    Turn the dough out onto a lightly floured work surface and knead well for 10 minutes. Return the dough to the bowl and coat with a little oil. Cover with cling film and leave at room temperature until it has doubled in size.
    Preheat the oven to 230°C/450°F/Gas Mark 8. Prepare the topping of your choice. Knock back the risen dough, then turn it out onto a lightly floured work surface and divide it into 2 equal portions. Roll one portion out into a very thin rectangle, about the same size as your baking tray. Don’t worry if the dough stretches or overlaps the edges, as they can be folded in at a later stage. Repeat with the second piece of dough on the second baking tray.
    Spread one sheet of dough with half the crème fraîche, then sprinkle on half the onion slices and half your toppings. Season with black pepper to taste. Fold over the edges to make a narrow border of about 1cm.
    Repeat with the second sheet of dough. Bake for 12–15 minutes until golden and crisp. Eat immediately.