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.