Following on from my original post about Pizza Bases last year, here is a good idea for a speedy pizza and one I will be using regularly. It substitutes ready bought pitta breads as pizza bases. The original recipe suggested that the pittas could be divided in two for an extra crispy pizza, layering toppings on rough side. I found this proved too difficult. I ended up with two halves of different thicknesses, one of which was far too thin. An uncut pitta is perfectly adequate as a base. The suggestion was that round pittas could be used if available, but I could not track any down: oval was fine. Some supermarkets sell very small pitta breads which would be idea served at a buffet.
The original recipe came from Red magazine, August 2008 issue, in an article giving suggestions for picnic food. It is ideal as a light snack, either cold as they suggest, or hot straight from the oven with salad for a summer light meal. I used a simple mozzarella and tomato topping, adding slices of mushroom and red pepper, but any other favourite toppings could be used: fresh tomato, ham, tuna, prawns are all popular. The original recipe first spread on a layer of tomato puree but I used my home made Tomato Relish – recipe to follow very soon.
Olive oil, a little to brush over and to pour on top of each pitta pizza
6 pitta breads, white or brown
½tsp Tomato puree, evenly smeared, per pitta
2tsp Tomato Relish (or similar) per pitta
Two pinches of Italian mixed herbs/pizza herbs per pizza
2 x 125g Mozzarella Balls cut into thin slices
Torn fresh Basil leaves
Slices of Mushroom, 2-4 per pitta pizza (optional)
Thin slices of Red Pepper, about 2 per pitta pizza (optional)
1. Pre-heat the oven to 180oC/350oF/Gas 4.
2. Place the breads on a baking tray and smear lightly with a little olive oil, going right to the edges.
3. Smear on a layer of tomato puree (do not go right to the edge as it will blacken if not covered). Alternatively spread on tomato relish. Sprinkle lightly with Italian or pizza herbs.
4. If using mushroom, red pepper or other ingredients equally divide these between the bases.
5. Drain the cheese well and blot with some kitchen towel to remove excess moisture. Cut into thin slices.
6. Sprinkle lightly with more Italian or pizza herbs and a little black pepper.
7. Drizzle with olive oil.
8. Bake in the oven for 10mins and serve with salad
Potato, Fontina & fresh Thyme
120g waxy new potato, cooked & sliced
80g fontina or taleggio cheese, thinly sliced
1tbsp fresh thyme leaves
Onion Chutney, Goat’s Cheese & Rosemary
2tbsp onion chutney
80g goat’s cheese, crumbled
1tbsp freshly chopped fresh rosemary leaves