We’re going from zero to hero in just 10 minutes with these super-skinny flatbread pizzas. There’s not much needed here in the way of explanation as the recipe for these dinner-dash pizzas are more of a loosely guided suggestion. Get creative and pile on your favourite veggies for a vegetarian version or use those meaty leftovers that aren’t quite enough for a second dinner, but would oblige as a tasty pizza topping.
I like to use tortillas as the base for my pizzas, but a pita bread, halved will also do nicely. Traditional Turkish flatbreads are ideal and if you’re partial to a spicy Indian flavoured pizza, roti with strips of chicken tikka and creamy ricotta is heavenly. As the tortillas don’t require actual cooking, the 8 minutes in the oven is merely to crisp up the base, blister golden the cheese and heat through the toppings.
These skinny pizzas are great for a light midweek supper, Sunday night nosh and even better for tasty weekend snacks. Kids will love them for after school lunches when a nagging rumble needs to be stilled just long enough ’til dinner time. If you love crisp, skinny crusted pizzas, these are sure be a hit
I’ve made a Pizza Bianco using several of my favourite cheeses – mascarpone, creamy gorgonzola and a grating of parmesan. A dollop of basil pesto, rocket and colourful purple basil turn these skinny pizzas into a flavour sensation.
We also have some Spanish inspired action happening with a chorizo, red pepper, cherry tomato and avocado pizza. The tomato base is a simple mix of tomato paste, tomato sauce and oregano, so there’s no need to fuss over a homemade tomato sauce. Quick meals require short-cuts and these skinny pizzas are the quickest route to the finish line. There’s no prescriptive measurements or amounts for the ingredients as it’ll vary according to the toppings you choose and the generosity with which you apply them. It’s worth mentioning that overloading the toppings will hamper the manageability of these pizzas as the base is rather thin, so be reasonable. Other than that, buon appetito!
Zero to Hero Skinny Pizzas
mozzarella cheese, grated
chorizo sausages, thinly sliced
cherry tomatoes, halved
red pepper, julienned
olive oil for finishing
salt and freshly ground black pepper
2 tablespoons tomato paste
2 tablespoons tomato sauce
1/4 teaspoon dried oregano
Preheat the oven to 240º C. Line a large baking sheet with baking paper. Lay the flatbreads onto the tray. For the Spanish-style pizzas, spread the paste over the base, stopping just shy of the edge and scatter over a handful of mozzarella. Top with sliced chorizo, red peppers and tomatoes, cut side up. Drizzle with olive oil and season with salt and pepper.
For the Four cheese pizzas, start with a layer of mozzarella, followed by small chunks of gorgonzola and teaspoon sized dollops of mascarpone. Finish with a grating of parmesan and freshly ground black pepper. Bake the pizzas for about 8 minutes until the cheese is bubbling and golden. Spoon a little basil pesto over the four cheese pizzas and finish with fresh basil. For the Spanish version, add avocado and fresh rocket. Slice into quarters or roll up, wrap style and apply to face.