This morning I did something I’d never done before: grocery shopping at 6.45a.m. Well, I didn’t actually start till seven, but I got there to see the roller doors of the local [big supermarket starting with “W”] slide upwards. As I walked in I inhaled the warm, yeasty aroma of fresh bread. Sitting in the very top shelve to my left was a 50cm Turkish Loaf, with a golden crust sprinkled with sesame and nigella seeds (onion seeds). When you split Turkish Bread horizontally using a serrated knife it is the perfect thickness for a pizza base, and it crisps up perfectly in the oven too. So with my Turkish bread I picked up some Baby Roma’s and pasta sauce [and potatoes, carbonara sauce and rosemary for another pizza recipe to come] and made this for lunch.
- 1 Turkish Loaf
- 250mL tomato pasta sauce
- 200g grated tasty cheese (or mozzarella or cheddar)
- 400g baby Roma tomatoes, sliced in half lengthways
- 200g feta cheese
- Thyme sprigs
- Black Pepper
- Olive oil to serve
Pre-heat an oven to 200ºC. Line 2 baking trays with baking paper. Carefully cut the Turkish Loaf in half horizontally using a serrated knife. Place half the bread on each tray.
On the first loaf spread 125mL of the pasta sauce, top with 100g of tasty cheese, 200g tomatoes, and 100g feta. Sprinkle over half the thyme and season with freshly ground pepper. Drizzle lightly with olive oil. Repeat for the remaining base.
Bake the pizzas in the oven for 15-20 minutes until the tomatoes wrinkle and the cheese has browned, swapping the trays over midway between cooking. Slice up the pizza and serve with a garden salad or baby spinach and rocket leaves.
Keep reading for my Potato and Rosemary Pizza.
Happy Cooking and Keep Smiling,