I don’t usually bother with commercial pizza bases. When I have time, I make my own crisp pizza dough. When
I’m too busy, or too tired, I’ve found that large ‘Alfresco’ brand white pita breads (dinner plate size) make a nice
alternative. It’s not exactly pizza, but with the right toppings and some fresh coleslaw, it makes a good quick
supper, and everyone in our house likes it. Here’s our favourite topping…
- Mix 2 TBS olive oil with 2 TBS french mustard and spread on the base or pita. (If you are on a diet you can put just one /teaspoon/ of oil with the mustard.)
- Finely slice 3 large onions, and cook in about 15g of butter or oil, until soft.
- Add 1 tin of Italian tomatoes and chop up roughly in the pan. (If the tin has a lot of liquid, drain some off first. Keep this in reserve, in case the sauce becomes too thick and dry during cooking.)
- Cook on for about 5 min. Stir in a little salt and some fresh ground pepper, to taste. Spoon this mixture over the base.
- Preheat oven to 210 deg C.
- Mix together : 1level tsp sugar, 2 TBS chopped fresh or frozen Basil leaf, and about 3/4 of a small tin of black Spanish Olives, roughly chopped. Sprinkle this mixture over the tomato sauce on the base.
- Top with 1 cup of grated Edam or similar lowerfat cheese. Bake for about 20 min, or until the bare edges of the dough base are pale golden-brown.
That’s all there is to it…. Finely shred some cabbage for coleslaw with a simple sharp dressing…. Enjoy.