savoury sundays: cheat’s pizza

pumpkin and feta

Friday nights are normally home-made pizza night in our house, and normally I would make my own dough (which I love to do). But some nights are just not meant for cooking, so I always try to have a stash of Lebanese breads in the freezer. I originally saw the idea for cheat’s pizza in a food magazine where they used pita pockets as the base, but I have since swapped over to Lebanese breads (which are like pita pockets just bigger). Using the Lebanese breads (or pita pockets) as a base, is fantastic and once you have tried it you will never go back to store bought pizza bases. It is a lot lighter and crispier and requires very little baking time (what can be better than a delicious dinner ready in 10 minutes!). And because of the lovely thin crust, you get a total flavour explosion with each bite instead of delicious toppings competing with a thick doughy crust.

salami and olive

Making your own pizza means that you can get some really good quality toppings. I normally head over to the deli section of the supermarket to see what catches my eye (which normally includes olives and sundried tomatoes). And of course fresh herbs is an absolute must. This week I made two flavours, one with roast butternut pumpkin, feta, caramelised onion, baby spinach and chorizo topped off with thyme. The other salami, semi-dried tomatoes, olives, capers and bocconcini topped off with fresh basil.


  • Pre-heat your oven to 180°C.
  • Cover each base of Lebanese bread (or pita pocket) with a pizza sauce or tomato paste.
  • Sprinkle over a thin layer of cheese (I use a combination of mozzarella and cheddar).
  • Add your choice of toppings.
  • Bake for 10 minutes and serve immediately.

Note: to make the roast pumpkin, chop into small cubes place on a baking tray and drizzle with olive oil, sprinkle with garlic salt and a pinch of mixed spice and bake until the pumpkin is soft (about 20 minutes).

Note: to make the caramelised onion, add some olive oil to a hot pan and fry one sliced onion adding a tablespoon of brown sugar after about 2 minutes. Keep on frying until the onion is brown and caramelised.

 …be fearless, and have fun!


2 responses to “savoury sundays: cheat’s pizza

  1. There were times when I was desperate enough for pizza to take a rolling pin to a slice of stale brown bread. If you roll it out carefully, you could get it to be quite thin and the toppings cover the fact that you are cheating. Will definately try the Lebanese bread option as well – I discovered the amazing taste of a pizza topping made from gorgonzola and green fig preserve………add the bits of sliced fig after taking tthe pizza out of the oven while the cheess is still bubbling.


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