Flatbread pizza

The pizza that I had in Italy inspired me and was easily the best pizza that I had ever tasted. It started when I and my partner went into the local pizzeria. The restaurant owner was very kind and invited us into the kitchen to show us how real Italian pizza is made. Instantly you could tell that it was something that they proudly do with passion. It wasn’t just cooking, it was art.

The way the base is hand-stretched. The fresh tomato sauce, the ripped basil, and afterward when it is topped with fresh Parmigiano Reggiano. Back home, I always make flatbreads and other variations utilising different ingredients to make a cultural side dish depending on the other dishes I make. I remembered the pizza baguettes in the cafeteria from back when I was at school and decided I would have a go at making a pizza flatbread.

What’s great about making this flatbread is the fact that it does not require yeast. This means that you have a tasty pizza a lot quicker for those days when you want to cook homemade but have less time. Our flatbread recipe is made using only flour, water, and olive oil. This results in a healthier base but is just as delicious, with less crunch and more bite.

How to make a tasty tomato pizza sauce

tomato pizza sauce

Once your flatbread is cooked using the above recipe, set aside and start making your tomato sauce. To make the sauce you will need to finely dice the onion, then caramelise it in a frying pan with a drizzle oil on low heat. When caramelised add fresh basil, sea salt, black pepper, garlic and 1 tablespoon of butter. Cook for one minute stirring constantly to avoid anything burning.

Then add passata, adding a small amount of water if it is too thick. Let it cool, and then top the flatbreads with the sauce and your preferred cheese/toppings. Place in the oven and cook until the toppings are cooked and the cheese has melted. Then serve and enjoy.   


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