I love coming home and cooking – I’m one of those nutters who genuinely can’t wait to cook the evening meal. But after being under the weather for a couple of days there is nothing better than having a glass of wine poured for me and an utterly delicious dinner created. This is a regular in our house – it’s more of a method than a recipe per se, as the ingredients can vary according to your taste. The main thing is not to overload the pizza! You want it crispy and crunchy, not… well, flaccid. Or floppy. Or limp. So if you’re going to add some cooked sausage or feta or whatever other topping you desire, crumble it into small pieces and add it in moderation. Let the glory of the garlicky base shine through! Serves 1
1 large pita (Khobz Hi-Fibre Lite Lebanese Bread is ace)
Extra Virgin Olive Oil (EVOO) – a good one if you can!
Garlic (1 large clove or 2 smaller ones)
Sea salt, cracked pepper & chilli flakes
Tasty cheese
6-8 cherry tomatoes, thinly sliced
Basil leaves, torn, to garnish. (Apparently tearing the leaves helps to disguise bits of basil which the bugs got to first…)
Heat the grill. Lightly toast the ‘smooth’ side of the pita bread, just until the colour starts to change and the crust feels a bit firmer.
Remove pita from grill and turn over to untoasted side. Drizzle on some EVOO, crush on the garlic and brush them all over the base, right up to edges. Scatter the tomato slices over the base; grind on some salt and pepper and sprinkle chilli flakes, to taste. Grate some cheese onto your creation – not too much, just enough to bind it all together.
Now put the pita back under the grill until the cheese has melted and the edges of the pita start to turn brown. Remove, sprinkle with torn basil leaves, cut and serve to wife while making another one for yourself.
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