Lately we've been flying by the seat of our pants when it comes to dinner time. Let's just say there's been a lot of quick and easy stuff being extracted from the freezer.
It's no secret that I love pizza. One of my favourite home-made pizzas is that made with Lebanese bread as the base.
I often have a packet of Lebanese bread frozen for the "just in case I need it" meals. I also have little packets of pizza toppings packaged up in the freezer as well as a bag of shredded cheese.
Over the last ten days the Lebanese bread pizza has made an appearance three times. It's perfect for the lovers of the thin and crispy crust.
- Lebanese bread
- Pizza sauce
- Shredded mozzarella cheese
- Shredded tasty cheese
- Diced ham or bacon
- Chopped onion
- Pitted black olives
- Baby spinach leaves
- Put pizza stone in oven and heat to around 220 degrees celsius (fan forced)while you prepare the pizza
- Place a round of Lebanese bread onto a sheet of baking paper
- Spread pizza sauce on the Lebanese bread being sure to cover right to the edges
- Sprinkle some mozzarella cheese
- Place your pepperoni, ham/bacon, onion and olives evenly over the pizza
- Sprinkle more mozzarella and some tasty cheese
- Place baking paper with pizza onto the pizza stone in the oven and turn the oven temperature back to around 200 degrees
- Cook until pizza base is crispy and ingredients are cooked
- Add baby spinach a minute or two before taking the pizza out of the oven.
Before Paleo Pete there was Pizza Pete and we own the Peter Evans bench top pizza oven. It was a gadget we bought the hubster a few years ago for Christmas and it's perfect for making the Lebanese bread pizza.
|Peter Evans bench top pizza oven - photo source Big W|
So that I always have the ingredients on hand I buy my ham or bacon already diced from the supermarket and package it up in meal-making quantities in zip lock bags. I also have slices of pepperoni in the freezer, commercial pizza sauce on hand, a jar of olives in the fridge and bags of frozen shredded cheese. Shredded cheese freezes surprisingly well and you can remove what you need by the handful without having to defrost the entire pack.
I make one Lebanese bead pizza per person with any rare leftovers being served cold in the kids lunch boxes the next day.
Apologies for poor quality photos. The pizza was made in a rush after all natural lighting had disappeared from the kitchen.
Do you make Lebanese bread pizza?
Does anyone else own a bench top pizza oven?
What's your quick and easy meal of choice?
Do you freeze cheese?