A Slice of Italy Cheats Pizza

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (181.8 g)
  • Calories 217.9
  • Total Fat - 13.9 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 46.6 mg
  • Sodium - 487.1 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.5 g
  • Protein - 16.2 g
  • Calcium - 383.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 16.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 220°C (425°F) and line 2 baking trays with non-stick baking paper and place the flatbreads on the prepared trays.

Step 2

Using a small sharp knife, carefully make a little cut in each tomato and, holding it over a bowl, gently squish to remove the seeds and excess juice (it’s a good idea to wear an apron for this part) and then tear the tomatoes in half and set aside and discard the seeds and juice (personally I would add them to a dish that calls for canned/tinned tomatoes.

Step 3

Using the back of a spoon, spread the puree over each flatbread until it’s almost all the way to the edges.

Step 4

Divide the torn tomato and bocconcini between the pizza bases and sprinkle the pizzas with the parmesan and top with the basil. Bake for 10 minutes or until the cheese is melty and golden and the base is crisp.

Step 5

Wearing oven gloves, carefully remove the pizzas from the oven and allow them to cool on the trays for 5 minutes.

Step 6

Slide the pizzas onto a chopping board and, using a sharp knife or pizza wheel, slice to serve.

Tips & Variations


No special items needed.

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