Ital­ian Flat­bread Pizza

Women's Weekly (Malaysia) - - About Food -

Add a pinch of sugar to tomato sauce to bal­ance out the acid­ity. PREP 10 Mins COOK 30 Mins SERVES 4 2 large Le­banese flat­breads 1 cup cheese of choice 300g mar­i­nated ar­ti­chokes, halved 220g cherry boc­concini, torn 100g beef ba­con 1 small red onion, thinly sliced ½ cup basil leaves Mixed leaf salad, to serve TOMATO SAUCE 2 tb­sps olive oil 1 small red onion, diced 4 gar­lic cloves, crushed 400g can crushed toma­toes ¼ cup basil leaves, chopped 1 Pre­heat oven to 200°C. Line

two trays with bak­ing pa­per. 2 TOMATO SAUCE. In a saucepan, heat oil on medium. Sauté onion and gar­lic 4-5 mins, un­til ten­der. Add toma­toes and sim­mer 8-10 mins, un­til thick­ened. Stir basil through and sea­son. Place flat­breads on trays. Spread each evenly with tomato sauce. Di­vide ½ cup cheese be­tween flat­breads. Top with ar­ti­chokes, boc­concini, beef ba­con and onion. Sea­son and sprin­kle with re­main­ing cheese. 4 Bake 10-15 mins, un­til ba­con is crisp and cheese melts. Sprin­kle with basil leaves and serve with salad. 3

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