Cheats Pizzette in my house means I don't feel like cooking and dinner (or lunch) today is using up leftover bread and cleaning out the fridge night. While I make the sauce, my husband is the person who usually checks what we have in the fridge and starts chopping things up. Then everyone makes their own personal pizzette, with whatever flavours they feel like.
The toppings are truly whatever you feel like eating that you have on hand. Measurements are not really important.
I tend to use day old or two day old bread as that is what I usually have in the house, and at that stage isn't too hard. If your bread rolls are stale, and you need to soften them a bit, once you cut the rolls in half horizontally, dampen the cut side of the bread rolls with water, then if your rolls are thick, flatten them with the palm of your hand before you continue with the recipe, if your rolls are thin, no need to flatten them..
This tomato sauce is my kids favourite I make it for my homemade pizzas and my kids will eat it straight from the pot or just dip bread into it.
With the water for the tomato sauce, I always pour this in my tomato tins first to get all the tomato out of the tins before I add it to the sauce.
I actually prefer this to pizza, hope when you try it, you do to.
The toppings are truly whatever you feel like eating that you have on hand. Measurements are not really important.
I tend to use day old or two day old bread as that is what I usually have in the house, and at that stage isn't too hard. If your bread rolls are stale, and you need to soften them a bit, once you cut the rolls in half horizontally, dampen the cut side of the bread rolls with water, then if your rolls are thick, flatten them with the palm of your hand before you continue with the recipe, if your rolls are thin, no need to flatten them..
This tomato sauce is my kids favourite I make it for my homemade pizzas and my kids will eat it straight from the pot or just dip bread into it.
With the water for the tomato sauce, I always pour this in my tomato tins first to get all the tomato out of the tins before I add it to the sauce.
I actually prefer this to pizza, hope when you try it, you do to.
Recipe
Recipe adapted from www.sbs.com.au/food
Tomato Sauce:
2 tablespoons olive oil
1 clove crushed garlic
2 x 400g tin diced tomatoes
1/4 cup water
1/2 teaspoon sugar
salt and pepper, to taste
extra virgin olive oil, for drizzling
6 bread rolls, sliced in half horizontally
Toppings we used:
ham
prosciutto
salami
olives
jar artichoke hearts
anchovies
fresh and jar red capsicums
capers
sliced onion
chopped or thinly sliced garlic
fresh prawns
fresh basil
dried oregano
feta
havarti
mozzarella
bocconcini
freshly grated parmesan or pecorino
Make the tomato sauce: In a medium saucepan over medium heat add the olive oil and garlic, sauté 30 seconds to 1 minute. Add in the diced tomatoes, water and sugar, season with salt and pepper, to taste. Simmer for 10-15 minutes until thickened to your liking. Drizzle in a little extra virgin olive oil once it's done.
Line a baking tray or two with baking paper. Preheat oven to 230C/210C fan forced.
Place bread rolls, cut side up on your prepared baking trays.
Now place some sauce on each bread half and top with whatever you like. For example I made mine with defrosted raw prawns (I always have them in the freezer) and garlic, I added Bulgarian sheep feta cheese. I added a little sauce on top to. Then drizzle a little extra virgin olive oil on top.
Here you add sauce on the bread, then top with whatever you feel like eating. If you want to top with a fresh cheese, like bocconcini or fresh mozzarella, add it in the last 5 minutes of baking.
Tomato Sauce:
2 tablespoons olive oil
1 clove crushed garlic
2 x 400g tin diced tomatoes
1/4 cup water
1/2 teaspoon sugar
salt and pepper, to taste
extra virgin olive oil, for drizzling
6 bread rolls, sliced in half horizontally
Toppings we used:
ham
prosciutto
salami
olives
jar artichoke hearts
anchovies
fresh and jar red capsicums
capers
sliced onion
chopped or thinly sliced garlic
fresh prawns
fresh basil
dried oregano
feta
havarti
mozzarella
bocconcini
freshly grated parmesan or pecorino
Make the tomato sauce: In a medium saucepan over medium heat add the olive oil and garlic, sauté 30 seconds to 1 minute. Add in the diced tomatoes, water and sugar, season with salt and pepper, to taste. Simmer for 10-15 minutes until thickened to your liking. Drizzle in a little extra virgin olive oil once it's done.
Line a baking tray or two with baking paper. Preheat oven to 230C/210C fan forced.
Place bread rolls, cut side up on your prepared baking trays.
Now place some sauce on each bread half and top with whatever you like. For example I made mine with defrosted raw prawns (I always have them in the freezer) and garlic, I added Bulgarian sheep feta cheese. I added a little sauce on top to. Then drizzle a little extra virgin olive oil on top.
Here you add sauce on the bread, then top with whatever you feel like eating. If you want to top with a fresh cheese, like bocconcini or fresh mozzarella, add it in the last 5 minutes of baking.
 Garlic Prawn Pizzette |  Antipasto Pizzette |
Bake for 15 minutes or until cooked to your liking.
Enjoy!
To save the recipe to your favourites go to www.whatscookingella.com/cheats-pizzette.html
Pin it: www.pinterest.com.au/pin/399413060716379581/
Pin it: www.pinterest.com.au/pin/399413060716379581/
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