I made it!
1 person made this
I was going out to visit my wife at a nursing home in an hour. A lovely friend from a town an hour away arrived - at lunchtime! - and I had nothing quick to offer her. A quick check of the pantry showed several jars of preserved veges and these, with a couple of Turkish pide, became a desperate pizza...enjoyed by us both!
2 Turkish Pide, halved horizontally
2 x 50g sachets Tomato Paste
120g Shaved Ham
1/2 cup Chopped Fresh Parsley
280g bottle Artichoke Hearts
270g bottle Char Grilled Capsicum
310g bottle Char Grilled Eggplant
150g bottle Sliced Black Olives
200g Shredded Cheese
10 min › Cook:
12 min › Ready in:
Drain bottled vegetables. Spread out on a towelling teatowel, then lay over a second teatowel. Pat off excess oil.
Spread tomato paste on sliced pide bread. Sprinkle on parsley to taste (or anything else to taste from the garden).
Layer ham and veges onto the pide. Sprinkle on the shredded cheese.
Preheat oven to 200 deg C while prepping. Cook for 12 minutes or to your own requirements.
Serve pizza on its own or with a side salad. Tip
These veges were what I had available in my pantry. You could use almost anything you have available, consistent with your personal taste (which is why you've got what you've got, anyway!)
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