Sunday, August 22, 2010

Flat Bread Pizza's

You can't beat a good pizza!! Whether it is a deep pan  loaded with cheese or an elegant thin crust with sumptuous toppings. They can be dressed up or dressed down, served as a main or as a side or eaten just as a snack. I used to love deep pan pizza but now sway toward the thin crust as I love to gorge on the flavour of the toppings and not feel too breaded out. Deep pan does have it's place though, for me this is on a movie or sports night, when drinks are flowing and entertainment is had.

Today I decided to make a thin crust pizza using my flat bread recipe and loaded it up with sour cream, pesto, tomato, cheese and olives. This went perfectly with the left over salmon from last night and a fresh zucchini lemon dressed salad.

Flat bread Pizza (Makes 2)
For the base:
1 3/4 Cups All purpose Flour
1 Tbsp Baking Powder
3/4 Tbsp Salt
1/2 Cup Water
1/3 Cup Olive Oil

Preheat your oven to 450 degrees and place a baking sheet on the middle shelf. Sift the flour, salt and baking powder together into a large bowl and mix well. Make a well in the middle of the flour and slowly pour in the oil and water and mix into a dough. Kneed four to five times, you  may need to add a little more water if dough is too dry.  Divide dough into two pieces. Wrap one in clingfilm whilst rolling the other out on parchment paper finely to approx 5mm. Spread a thin layer of tomato paste over top add pesto and sour cream and then load with you favorite toppings. Repeat with the remaining piece of dough.

Transfer the pizza whilst still on the parchment paper onto the baking sheet and bake for 10-12 minutes or until the base and toppings are golden brown. Allow to cool for 5 minutes then serve.

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