Categories: Pizza/flatbread
Ingredients
- 10 Greek pita bread (thick round flatbreads, 10" diameter)
- 8 oz salami sliced , chopped
- 3/4 cup sliced black olives , drained
- 1 large green capsicum / bell pepper , sliced
- 1 large red onion , chopped
- 15 medium mushrooms , sliced (~golf ball size)
- 4 cups shredded mozzarella cheese
- 3.5 cups shredded Monterey Jack , Tasty, Cheddar or other melting cheese of choice, or more mozzarella
- Easy Homemade Pizza Sauce :
- 1/4 cup extra virgin olive oil
- 3 garlic cloves , minced
- 28 oz crushed canned tomato
- 2 tbsp tomato paste
- 1/2 cup water
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red chilli flakes (adjust to taste)
- 3/4 tsp salt
- 1/2 tsp black pepper
Directions
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Sauce:
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Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Add remaining ingredients, stir, and adjust heat so it is simmering gently (about medium heat). Cook down for 40 minutes, then puree with a stick (or cool a bit then transfer to blender).
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COOL before using (hot sauce = soggy base).
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Pizzas:
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p a flatbread with 2.5 tbsp of Sauce. Sprinkle a tiny amount of cheese over the base, avoiding the very edges (glue for toppings – see video).
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Sprinkle over onion, capsicum, salami, olives, mushrooms then cheese. Repeat with remaining flatbreads.
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Stack them using paper in between each pizza. Wrap in groups of 3 or so (whatever you are comfortable handling). Transfer to a large airtight container or ziplock bag and freeze.
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Baking:
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Remove oven shelf from oven and clean.
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Preheat oven to 240C/460F (standard) / 220C / 430F (fan/convection).
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Place frozen (or unfrozen freshly made) pizza directly on shelf. Bake for 10 minutes or until golden on the edges and the base is crispy.
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Cut and serve immediately!