Pita bread Pizza

Easy. Versatile. Thrifty. Quick.

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Food painting artwork

30 x 30cm oil on linen. If you think that the image is a bit bright on your monitor, let's just say that in real life this piece has a 'startling luminosity'.

Gobble gobble fun time. All hands diving in to grab a slice. I was wanting to catch that moment when a group of hungry friends are sharing food straight from the oven, when talking halts and an entanglement of arms descends - no hesitation . That snatched moment when the food is still on the plate before it is all devoured a split second later. Trails of stringy cheese mandatory. 

This is one of my all time favourites so far. Of course I like all the paintings I've done, but it's human to have favourites.

All the food painting artwork is available to own in the Official Art Store. Very limited edition reproduction prints are ready to go right now. If you love and want the original, it is drying and will be made available soon. To find out the moment it's ready, get on the email list, yellow box top left.

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The meatless meals recipe

I have to admit that I am too lazy to make my own pizza dough. When I want pizza I want it now not in several hours time when the dough base has risen (or not! - what a story that was) and is finally ready to begin cooking. And I find the store bought pizza bases to be too thick and chewy and generally unpleasant. I doubt I'm alone.

There is a third way. Pita bread. If this is too dry for you, try a softer wrap bread such as the sort for souvlaki or burritos. The idea is the same. These flat breads come in packets of half a dozen or more and kick butt for taste over preprepared pizza bases.  They're usually much cheaper. And they offer unbeatable effortlessness. 

To go on the pita bread base I do make my own tomato sauce paste. It's really simple and really flavourful.

Tomato sauce paste
60g sundried tomato
1/2 medium onion
1 fresh tomato (around 100g)
1 teaspoon dried oregano

Put all of these in a blender and whizz until smooth.
This makes enough sauce for 3 pizzas of approximately 30cm diameter, which we find is just right for two people. Remember, the base is really thin and not that filling.

Vegetarian Toppings
Not sure what to put on your pizza? Here are two of my personal favourites and a list of ingredients to consider if you're a bit stuck.

'Mazing Margarita
tomato sauce on the pita bread base
sliced fresh tomato 160-200g
salt and pepper
a mix of grated cheese on top - 60g mozzarella and 30g tasty

Cook in the oven on a pizza stone for 20 minutes at 180C.
After it comes out of the oven, drizzle with olive oil, then spread 1 clove of minced fresh garlic all over the toppings and cover with fresh basil leaves (10-12g).

Mushroom & Olive
tomato sauce on the pita bread base
100g sliced fresh mushrooms (I know, not very seasonal)
40g sliced olives
salt and pepper
a mix of grated cheese on top - 60g mozzarella and 30g tasty
Cook in the oven on a pizza stone for 20 minutes at 180C.
After it comes out of the oven, drizzle with olive oil, then spread 1 clove of minced fresh garlic all over the toppings and cover with fresh rocket (around 25g).

Choices, choices, choices.
Marinated artichoke, mushroom, feta cheese, olives, spinach, onion, caramelised onion, fresh tomato, roast tomato, sundried tomato, capsicum, roast capsicum, fried eggplant, fried zucchini, avocado, fresh basil, rocket, egg (yes, just crack it on right before it goes in the oven), pineapple, corn, cooked potato slices, cooked pumpkin, cooked sweet potato, garlic, oregano, rosemary, thyme, pesto (in addition or replacing the tomato sauce)

What else would you add to this list?

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More vegetarian cookbook goodies

Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.

Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.

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