Days when you’re craving a pizza with all your soul but you’re just feeling like the laziest person in the world end up also being a creative. And so it was on a lazy Saturday afternoon, that this ‘Arabic bread as a pizza base’ idea was put to the test. Of course, I do much prefer to make my own pizza and yes I know this is sacrilege and I accept that you will judge me for the sinning mortal that I am!
This method yields a pretty satisfactory pizza considering the bastardisation! I guess technically we could say this is a flatbread pizza. The result is thin, soft at the center and crispy around the edges. The recipe below is for a basic ‘Margarita’. Get creative with the toppings and add what you like, but less is more here because I’m not convinced the bread will hold up much either.
Because this is the lazy women’s flatbread pizza, and because I had a jar of my dad’s home made tomato paste made in the mountains of Lebanon, I kept it very basic and lazy and just spread tomato paste across the bread. You could use a tomato sauce or pizza sauce if you have that on hand, but it’s best if whatever you choose to use is of a thick consistency otherwise the crust won’t crisp.
I also recommend you strain the mozzarella really well to ensure the excess juices won’t make the pizza crust soggy.
You can find Arabic Bread in any Middle Eastern store or ethnic supermarket. You want the large size bread (12 inch) that is thin but made of two layers, and you want to use it unpeeled.
- 1 Loaf of Arabic bread
- 1 heaping tbs tomato paste
- ¼ tsp dried oregano
- 250g fresh mozzarella, strained well and sliced thinly and evenly… mine yielded 12 slices
- 8-12 cherry tomatoes- sliced in half
- 1 tbsp of olive oil for drizzling
- a couple of basil leaves
- Salt and pepper to taste
- Pre-heat the oven to 400F/200C/6G.
- Spread the tomato paste evenly across the Arabic bread base and then dust with dried oregano, and spread add the mozzarella slices across the pizza, then finish by dotting it with the sliced tomatoes.
- Bake in the oven for about 10 minutes or till the edges are crispy and golden brown and the cheese is bubbling. Remove from the oven and season to taste with salt and pepper, drizzle over some olive oil and tear over some basil leaves. Cut into slices and enjoy.