Homey flat bread pizza

Hence it was raining outside, I decided to make a homey evening more homey by making flat bread pizza topped with pile of salad. This home made version of mine is really good; considering how easy it is to make – and also the fact in mind that we only have basic oven in our tiny little kitchen. So few encouraging words for everyone. If I can do it, you certainly can do it!

I totally got caught up with slicing, dicing and shredding so I ended up making four pizzas though there's only two mouths to feed (+ one very eager dog with good appetite). As you might guess, the eating part turned out to be less of a struggle. All gone.

You need:

4 flat breads (any really thin bread suits well for purpose)

sauce for base:
60-70g tomato puree
120g red pesto
3 cloves of garlic
splash of ox fond or soy sauce

toppings:
250g cherry tomatoes
1 red pepper
2 onions (red, yellow, you decide)
2 red chili peppers
jalopenos
200 g feta cheese
green olives
sun-dried tomatoes

300g chicken
50g thinly sliced turkey salami

250g mozzarella
grated cheese

cajun spice mix
thyme
s&p

salad:
mix of spinach, rocket and chard
pumpkin and sun flower seeds
cashew nuts

olive oil
balsamic vinegar
sprinkle of lemon juice
s&p

Mix the ingredients of the sauce together. Blend well and add a bit of olive oil if it's too thick. Fry the chicken. Season it with s&p, cajun spice mix and little bit of dried thyme. Chop the veggies in any shape or form you like. Preheat the oven to 225°c.

Spoon tomato sauce on the base and start topping. Pile the heaviest ingredients first. Choose either chicken or salami for main ingredient. Add vegetables, rest of the topping and oregano. Coat with mozzarella and grated cheese.

Bake each pizza for about 15 minutes, until the crust is golden brown.

Making the salad is piece of cake. Rinse spinach, rocket and chard. Blend in olive oil, balsamic vinegar and lemon juice. Season with salt and pepper and garnish with seeds and nuts. 

Top the pizza with pile of salad and enjoy.