pizza

I have a rather passionate dislike for pizzas in Australia - they have big doughy bases and far too many toppings so they are very heavy and cheesy and wet, quite unlike the Italian pizzas which are so thin and crisp with minimal but delicious toppings.  Making your own pizza dough is a bit of a schlep so I use a flat, round piece of lebanese bread as the base and it turns out lovely and light and crispy.

I use my electric pizza oven which is the next best thing to a proper pizza oven, but if you don't have either try and get a pizza stone so that the base cooks as quickly as the topping.  Be warned though - these pizzas cook really quickly!

1 packet lebanese bread

1 bottle good quality tomato-based pasta sauce

fresh mozzarella or bocconchini

grated cheese

Spread a couple of spoons of the pasta sauce on the base
and dot with pieces of mozzarella 

sprinkle with a little grated cheese and add any toppings you like:

eg salami, palma ham, prosciutto

olives, anchovies, mushrooms

fresh herbs e.g. basil

salt and pepper to taste

cook on a pizza stone in a hot oven for 5 to 10 mins

top with fresh herbs

Be economical with the toppings.  One of the most delicious pizzas I had in Italy was a 'pizza fresco' (below) which was a cooked pizza base topped with fresh tomatoes, buffalo mozzarella and basil.  Yum.