Sunday, September 23, 2007

Pizza Margherita

When it comes to cooking, S's specialty is pita pizzas. He bakes them on a flat, round baking stone from Superstore. According to Jamie Oliver, using a baking stone in your home oven is the closest substitute for a forno - the traditional wood-fired oven that Italians use for cooking pizza.

Pizza Margherita
serves two

2 naan-style pita breads
tomato paste
olive oil
garlic, 1 clove, chopped
dried thyme
chili flakes
fresh basil
1/2 tomato, thinly-sliced
salt and pepper
mozzarella cheese

Preheat oven to 190 C (375 F).

Take two naan-style pita breads from the freezer and spread tomato paste on them with the back of a spoon. Drop half a clove of chopped garlic on each pita, drizzle olive oil over, and spread the garlic and oil all around. Sprinkle on dried thyme. Add tomato slices and sprinkle with salt, pepper and some chili flakes. Add some fresh basil leaves - throw small leaves on whole or tear up bigger leaves. Scatter some chunks of mozzarella. Drizzle more olive oil. Take care to spread olive oil over the exposed edges of the pita.

Cook in the oven until the cheese starts to brown and bubble, about 10 minutes.


Related Posts with Thumbnails