We love baking pizza at home, and we enjoy making the crust from scratch. It’s fun and worth the effort when everyone is home but, when there’s just me, I’d rather enjoy pizza the easy way—with flatbread instead of homemade traditional crust. I had flatbread pizza Margherita for brunch today.
Yes, I’m alone on a Sunday. Alex is taking a culinary course and, to avoid traffic, she opted for the Sunday-only schedule. It’s 9.00 a.m. to 4.00 p.m. every Sunday for five months. The drive from the suburb to the metro is about an hour so she has to wake up early on Sunday morning. To make sure that she hits the sack earlier than usual on Saturday evening (bedtime in our house is normally after midnight), she tires herself out the whole of Saturday by doing laundry, bathing the dog, cooking, baking, cooking…
Last Saturday, Alex made enough pita to last us for a few days. On Sunday, with Sam visiting a friend, after Speedy and Alex had left for the cooking school, I wondered what I’d fix myself for brunch. The stack of pita that Alex made the day before seemed to be calling my name so enticingly. I decided I’d take a piece and use it as pizza crust. My flatbread pizza Margherita was the bomb.
- Place the bread on a small baking tray or oven-safe plate.
- Spread the tomato sauce over the entire surface of the flatbread.
- Spread half of the cheese over the tomato sauce.
- Arrange the tomato sliced on top of the cheese.
- Sprinkle in some salt and pepper.
- Spread the rest of the cheese over the tomatoes.
- Pop into the oven toaster for a minute or just until the cheese melts and the bread is heated through.
- Drop fresh basil on the flatbread pizza Margherita. Enjoy while hot!
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Do you know how pizza Margherita got its name? Click here.