An idea for a summery, Greek-inspired pizza. Light, fresh and exceptionally tasty. I just can’t stop making this just now.
Base – See flatbread recipe here. When rolling out the dough, however, use semolina rather than flour to dust the surface. To ensure a crispy base without a stone oven, I like to bake the base in a very hot oven for a couple of minutes before adding the tomato sauce and toppings.
Tomato Sauce – Saute a small onion in olive oil until soft. Add a garlic clove and cook for another minute before adding 4 very ripe, chopped tomatoes. Cook gently for an hour or so until thick and jammy. Add some torn basil.
Toppings – Crumbled feta, capers, olives,, halved cherry tomatoes and a sprinkling of thyme. Add rocket when pizza comes out of the (still very hot) oven.