I was so excited to discover our corner dairy has started stocking locally made Middle Eastern flatbread. It’s baked and delivered fresh each day, soy free, additive free, and wonderfully cheap. I’m having fun experimenting with it to make pizza, pizza pie, and wraps. The latest experiment involved making a vegetarian pizza pie that contrasts a salty crispy top with the tangy sweetness of tomato and the rich flavour of melted cheese. Not only is it a great way to get vegetables into your kids but it’s also a useful idea to keep in mind for jazzing up leftovers.
- 2 x large flatbread (dinner plate size)
- Leftover tinned spaghetti or pasta sauce
- Thinly sliced vegetables (I used mushrooms, fresh spinach, and zucchini).
- Grated cheese (I used Colby and Parmesan)
- Neutral oil (I use Rice Bran)
- Rock salt + garlic granules / smoked garlic salt / dukkah
- Optional: If you like meat then you it’s easy to add tinned tuna, cooked chicken, roast pork, leftover (cooked) mince, sliced boiled egg, etc…
Allergies: soy free, egg free, dairy free*, nut free.
- Place the first flatbread on a pizza tray or lined oven tray.
- Lightly spread on tinned spaghetti or pasta sauce.
- Layer on sliced vegetables (and meat, if using).
- Cover in grated cheese(s).
- Place the second flatbread on top.
- Brush with neutral oil or melted butter.
- Grind rock salt over the top and sprinkle on garlic granules. Alternatively, you could use a smoked garlic salt, or dukkah, etc.
- Cook in a preheated oven at 180’C for approx. 10 mins (until cheese has melted and the pizza pie is thoroughly heated through). Keep an eye on the top (you may want to move it lower in oven or lower temperature slightly if the top is browning and crisping too early).
Tip: For other great pizza ideas – consider making a scone base pizza!