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Frixos Personal Chefing

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Flatbread Pizza

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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.

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 Have a look below at the full recipe and don’t forget that you can always print it. 

Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!

Flatbread Pizza

Prep Time25 mins
Cook Time15 mins
Course: Snack
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.

Video

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