Turbo Thursday – Flatbread Pizza Two Ways

I honestly didn’t think that these pizzas would turn out this great! They’re unbelievably tasty and among the best home cooked pizzas that I’ve ever had. It’s true! And what makes them even better is that they only take about 20 minutes to cook.

I could without doubt serve these pizzas to my family and friends at a party or as a nice Friday snack, because although they’re super easy to make the flavors and textures are spot on. The title might imply that these pizzas are great weekday food but I hope you’ll consider making them in the weekend as well, because you can’t never get enough of pizza.

Since you use ready-made flatbreads for this recipe the pizza crust turns out super crisp. I think the secret lies in the fact that the bread already is baked once before you smear on the toppings and give it another round in the oven. The tomato sauce or the crème fraiche don’t get sucked up as easily as when you spread it over raw dough. Baking the crust twice is something that I could recommend also when making your own pizzas from scratch. But for this recipe I went for ready-made, big Turkish flatbreads, which have a thickness that’s somewhere in between a tortilla and a naan. Of cores the two later can be used as a crust as well; you simply use whatever flatbread you get hold on.

I went for two different toppings but if you want to finish the dinner in 20 minutes you should stick to one of them. The first alternative contains classic pizza flavors; tomatoes, cheese and ham albeit in a new fresher version. The freshness lies in the fact that you add sliced tomatoes, Parma ham, rocket, pine nuts and a drizzle of olive oil after cooking which makes the pizza light and crisp.

The second option might be somewhat different from your usual go-to pizza since it features crème fraiche, pesto and thyme butter fried portabello mushrooms. To keep it light, fresh and super tasty this pizza also benefits from fresh rocket, pine nuts and olive oil which are added after baking. This one was my absolute favorite simply because I’m overly found of pesto and mushrooms. And when you combine two of your fave ingredients it can’t be anything else than fab.

And a last tip before you jump into the kitchen to bake off one or both of this superb pizzas; buy high quality ingredients – it’s essential when it comes to making quick cooking nice and tasty. So go for a good ready-made tomato pasta sauce and a pesto containing real basil, Parmesan, pine nuts and olive oil.

Flatbread Pizza Two Ways – 4 Servings

These flatbread pizzas are to die for! No further explanation required.

Ingredients:

Pizza Base

4 big flat breads, 30 cm Ø (450 g) or 8 medium sized tortillas
250 g cheese, grated (5 dl), I used ⅓ Parmesan and ⅔ of other cheeses that I had lying around in the fridge
250 g mozzarella (2 balls)
100 g rocket (½ a big bag)
50 pine nuts, roasted salted (1 package)
Olive oil
Salt

Pizza 1 – Parma Ham and Tomatoes
400 g tomato pasta sauce, ready made preferably with basil (1 jar)
400 g tomatoes (4 pieces)
75 g Parma ham or some other dried-cured ham (1 package)

Pizza 2 – Portabello and Pesto
300 g creme fraiche (1 ½ package)
100 + 100 g pesto (1 jar)
800 g portabello (6 pieces)
Neutral oil
40 g butter (2 knobs)
1 tbsp dried thyme
Salt
Black pepper

Oven: 230 °C (in convection oven) or 250 °C in a (regular oven)

Preparation:

Turn on the oven so it’s warm and ready when the pizzas are assembled.

Parma Ham and Tomatoes. Spread the tomato sauce over the flatbreads. Divide the grated cheese and Mozzarella on top and place on trays lined with parchment paper (2-3 pizzas will probably fit on each tray). Bake in the oven for 5-10 minutes or until nice, golden and crisp. If you have a convection oven you can pop all the trays in at once, which will save you some time. Meanwhile slice the tomatoes and tear the ham into strips. Remove the pizzas from the oven and scatter tomatoes, ham, rocket and pine nuts all over. Finish everything off with a drizzle of olive oil and a pinch of salt if desired.

Portabello and Pesto. Bring a skillet up to highest heat. Remove any eventual soil and dirt from the portabello and cut into slices. Place the mushrooms in the pan with a ting glug of oil and fry for a few minutes until the water has evaporated. Toss the pan every now and then to prevent the mushrooms from burning. Lover the heat to medium, add butter and thyme and fry for two minutes until golden and fragrant. Add salt and pepper to taste. Combine crème fraiche with 100 g pesto and smear that on top of the flatbreads scatter with grated cheese, Mozzarella and fried mushrooms. Bake in the oven for 5-10 minutes or until nice, golden and crisp. If you have a convection oven you can pop all the trays in at once, which will save you some time. Remove the pizzas from the oven, add the remaining pesto, and top with rocket, pine nuts, a drizzle of olive oil.

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