
Look what came in the mail yesterday!!!!! I am soooooooooo spoilt!!! Rosalyn-Sue of The Little Bluebird Diaries, one of our matchbox swappers, was waaaaaaaaaay too kind and sent me a gift just for hosting the matchbox swap! Can you believe it! That is just so kind of her, and totally unexpected and unnecessary. BUT I love it!!! She remembered reading that I love the Rachel Ashwell Simply Shabby Chic printed tissue papers and that when Heather sent me some as wrapping I carefully unwrapped and kept it! So she thought I could do with my very own new pack!! Thank you so much! I think I will cover a box with a combination of these to start with!NOW onto the Pizza as mentioned in the title! I took these pics a couple of weeks ago now, while I was making what I think is one of the easiest pizzas in the world to make! I'm going to share my tasty recipe with you now. It's a lot lower in fat & calories than regular pizza too... which is handy!!!
START by pre-heating the oven to moderate to high 200 degrees Celsius, or 392 Fahrenheit. (Lower for fan forced ovens! mine is a fairly old electric one)
1. Get a pita bread or flat bread or Lebanese bread or souvlaki bread, whatever it is they call it wherever you are. Place it in a pizza tray that has holes in it, so much better than a regular tray, cooks your pizza more evenly.
2. Spread some sauce over it. I use my mother's fabulous pasta sauce which she makes with garlic, tomatoes, basil and olive oil. But you can use the bought stuff, or one you make, or a very thin spreading of tomato paste, or a fresh tomato chopped up into little pieces or canned tomato... whatever you like, I know not everyone is lucky enough to have my mum give them jars of pasta sauce!
3. Here's my secret tip to make the pizza taste extra delicious. Sprinkle some grated PECORINO or PECORINO ROMANO cheese on it. It's different to parmesan cheese, it's got more kick and doesn't smell as bad. I love it and use it on any pasta dish and in my risotto too.
4. Grate some tasty cheese over the top, you can use the pre-grated stuff but I prefer to grate my own for this dish, because I use the low fat Vintage Tasty, not just plain tasty cheese and they don't make Vintage Tasty pre-grated. For my Aussie friends, I use the Bega So Slim Vintage 25% reduced fat one.
5. Then put a bit more of the Pecorino....
6. Add some dried oregano. To put it on, if the oregano leaves are still a bit big, crush it between your fingers so it is fine. Not too much or it will take over the whole taste. For me, that is it. I only like plain pizzas. Sometimes I might add some shaved ham (not the awful shredded stuff, but shaved like you are going to put it in your sandwich, but break it up into small bits). Or I might add fresh slices of mushroom. But it's great as it is or you can use this as a base for all your toppings.












































