Don’t get me wrong as I know that this is NOT exactly a pizza. But if you are in a hurry and she is asking for a pizza, then this is one damn good alternative. Skipping the yeast is what makes the difference in terms of speed and instead of a chewy crust you can get a crispy one.
Have a look below at the full recipe and don’t forget that you can always print it.
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For the Sauce add into the tomato’s pulp the thyme, oregano, nutmeg,
olive oil,
salt and pepper
and mix well.
For the dough mix the flour with
the water,
the oil and the salt.
Pulse at a relative slow speed,
Place the dough on a flour dusted bench,
and roll it out to a flat sort of oval/rectangular sheet of dough
Brush with oil an oven dish,
add the dough sheet and cook on stove.
Build the pizza by spreading the sauce,
then add the grated mozzarella,
the chorizo,
the grated halloumi,
and the peppers.
cook in the oven for 5-6’
Flatbread Pizza
Servings: 2 People
Ingredients
- 200 g Self-Rising Flour
- 110 ml Water
- 20 ml EVOO , Extra Virgin Olive Oil
- 100 g Chorizo or Spicy Salami , thinly sliced
- 125 g Mozzarella , grated, Charalambides Christis
- 75 g Pissourkotiko Traditional Goat and Sheep Halloumi , Charalambides Christis, grated
- ½ Bell Pepper , green & red, thinly sliced
- ½ tsp Fine Sea Salt
For the sauce:
- 400 g Tomatoes Pulp , canned, drained to about 300g
- 1 tsp dry Thyme , ground
- 1 tsp dry Oregano , ground
- Pinch Nutmeg , ground
- 25 ml EVOO , extra virgin olive oil
- ½ tsp Fine Sea Salt
- ¼ tsp freshly ground Black Pepper
Instructions
- Start with the sauce by placing the tomatoes in a fine sieve and letting them drain.
- Add the thyme, oregano, nutmeg, oil, salt and pepper and mix well. If the sauce is too thick, then add some water and thin out.
- Add the flour to the bowl of a food mixer along with the water, the oil and the salt. Pulse at a relative slow speed until you get a firm, a bit wet and elastic formed bowl. If too wet, then add some more flour.
- Place the dough on your kitchen bench that you have added some flour on and with a roll pin roll it out to a flat sort of oval/rectangular sheet of about 3mm thickness.
- Take a large enough oven dish and brush it with some olive oil. Add the rolled-out dough into the dish put it on medium/high fire on your cooking stove. Leave it on the fire for about 4’ and until slightly charred. Don’t flip it over.
- Remove from the fire and build up your pizza by first spreading the sauce, then add the grated mozzarella, the toppings and finally on top the grated halloumi.
- In the meantime, turn your oven to max degrees, broiler/grill and air, rack set at the middle. When the oven is hot enough add the dish with the pizza and cook for 5-6’ and until the cheese starts bubbling and a nice gold/brown colour is created on the edges of the dough.
