One pizza, so many choices
I love the flatbreads and pizza bases you can buy because a) everyone gets to choose their own topping and b) by calling it artisanal you can convince yourself that it is both healthy and lower in calories than a regular pizza. Also I can never quite choose what I want so this way I can have a little bit of everything. This works really well for serving at a children’s party as they can choose which toppings they want and make the pizza themselves. Do not be limited by my suggestions! As you can see in the picture I did not have the lovely green basil or arugula to finish the pizzas, they really do add to the taste and are worth adding.
I love a crisp salad with my pizza. For this I would just have some green, maybe some cherry tomatoes and a lovely lemony dressing. For the dressing use the ratio of two parts fresh lemon juice, 5 parts olive oil and add a little salt, pepper and some mustard powder or dijon if you have it.
Ingredients
- Flatbread or pizza base or hey, pizza dough.
Regular pizza
- Red pizza sauce
- Mozzarella, sliced.
- Additional toppings - grilled vegetables, pepperoni, ham, and the list goes on.
Goat Cheese and Pesto
- Goat cheese, crumbled.
- Pesto (I love Costco's fresh pesto)
- Cherry Tomatoes, sliced.
- Fresh basil to garnish.
Mozzerella and Pear.
- Mozzarella, sliced.
- Pear, sliced (or sliced peaches or apricots as shown above)
- Parma ham,
- Arugula to garnish
Instructions
- Hey, I am a Scot who am I to tell you how to make pizza but the way I would do it is divide the pizza into thirds and
Regular Pizza
- thinly spread the red pizza sauce on the base
- top with grilled vegetables, ham, pepperoni or our own selection of toppings
- arrange slices of fresh mozzarella on top
Goat Cheese and Pesto
- Spread a thin layer of pesto onto the pizza base
- Cover with slices of cherry tomatoes
- Top with goat cheese
Mozzarella, Pear and Parma Ham
- Cover base with thin slices of mozzarella
- Place thin slices of pear over the cheese
- Top with Parma ham or prosciutto
Cook at 400F until the cheese is bubbly and the pizza dough is cooked
- Top pear and prosciutto with fresh rocket (arugula) and the other two thirds with fresh basil leaves
That's me in the corner
