Pizza is easy, right. Yup. Even making the dough is pretty easy. But seriously, even my super-easy, no knead dough intimidates people. And you have to plan ahead. You have to mix it, let it rise, stretch it out, bake it. Honestly, sometimes I just want pizza that I don’t have to make from scratch. I love my pizza dough, but I also love free time (to fritter away watching Breaking Bad). I found a quick way that allowed me to get my pizza fix and be in front of the TV in a ridiculously short amount of time.
If I had the dough pre-made, that would solve many of my problems, but most of the time when I want pizza at home, I don’t have dough already in the fridge or rising on the counter. What I do often have is flat bread (or pita bread). And, you know what, that’s just fine. Pizza doesn’t have to involve lots of prep work or start from flour, yeast, and water. Despite my insistence on making my own doughs and pizza crusts, I’m now a big fan of using flat breads for my pizza crust.
I also found another great short-cut for toppings. Remember that roasted vegetable tart from last week? I didn’t end up using all the vegetables on the tart; I still had an unopened jar. So I used those left-overs on my pizza. Add a few more things you may have in your fridge or pantry–some left over chicken, some chopped onion, even some Canadian bacon (or real bacon!)–and top with shredded mozzarella cheese. Easiest pizza ever. (I even started running out of mozzarella and finished one of the pizza’s with cheddar! It was pretty good.)
And the sauce? I still stand by my standard pizza sauce. It’s just too easy and tasty not to use. All you have to do is add a few spices to a canned crushed tomatoes and let it simmer for a while.
Use pita rounds or flat bread as a base. Improvise with any toppings you prefer.
See the Pizza Sauce here: Easy Pizza Sauce
1. Preheat oven to 400F.
2. Spread your pizza sauce in a thin layer over the flat bread. Add the topping (all must be precooked) and shredded mozzarella.
3. Bake on a baking sheet (or baking stone) for 10 minutes, or until the cheese is melted, the ingredients are warmed through, and the bread is slightly crispy.