A homemade pizza never seems to fail at our place.... You cannot beat the freshness, the flavours and the amount of toppings you put on unlike the light sprinkle that the pizza shops tend to offer when you buy a pizza.
All of us are lovers of a thin base and from time to time make our own dough (using our bread machine of course) but when it comes to a quick and easy pizza you can not pass on using Pita Breads as the base. Plus these are lower in fat than dough... bonus!!
Pizza night at our house is a family affair with us all normally making our own pizza, topped with what ever we want and however much we want, so you are guaranteed a laugh in the kitchen and four different pizzas to try once cooked. Alexandria loves tandoori chicken, Oliver tends to make a meat lovers, Noel is normally a supreme with a asian influenced bbq sauce and me, well mine are varied dependant of my mood.
I have blogged about homemade pizza once before where I have listed quite a few toppings that we are known to use but if you are like us, you can try anything on your pizza - well you can try it at least once!
Tonight's pizza for me was just what I wanted to curb my cravings for vegetables - a vegetarian pizza.
Points per serve: 4
1 large pita bread
2 tablespoons tomato paste
100 grams baby spinach leaves
1/2 brown onion, sliced
1/2 red capsicum sliced
1/2 green capsicum, sliced
100 grams button mushrooms, sliced
8 cherry tomatoes, halved
40 grams black olives, sliced
1/4 cup tasty cheese, grated
1/4 cup mozeralla cheese, grated
dried oregano flakes
chilli flakes, optional
Preheat oven to 220 degrees C.
Spray pizza tray with cooking spray. Place pita bread on the pizza tray. Spread tomato paste all over the pita bread.
Top with spinach, onions, capsicums, mushrooms, cherry tomatoes and olives. Combine cheeses and sprinkle evenly over pizza. Sprinkle with oregano flakes and chilli flakes, if using.
Cook in oven for 15 - 20 minutes or until cheese is bubbling and vegetables are cooked through.