Somewhere between a pizza and a crisp, these little mouthfuls can be enjoyed on their own or with a dip of your choice. Yum!
Heat the grill to high. Place the 12 halves of pitta breads, inside up, on a large baking tray. Put them under the grill for 2 minutes until lightly toasted.
Remove and turn over so that the untoasted outside of the pitta bread is now facing up. Put half a tablespoon of oil on each pitta. Then sprinkle evenly with parmesan cheese and a pinch of herbs.
Return to the grill for 3 to 4 minutes, until the cheese is bubbling and golden. Remove from the grill and allow to cool for ten minutes.
Now cut the Parmesan Pitta Crisps into halves or wedges and use them to dip into whatever you fancy. Serve them hot or cold – either way they're delicious.