‘All about the Base’ Pizza


A recent market left me with a a couple of extra focaccias;  instead of freezing them whole, I decided to split in half.  Last Saturday, returning from the “shops” and needing a quick lunch before the next family activity, the oven was cranked up, focaccia was retrieved and to it, I applied:- 

Home-made tomato sauce*, (or you could use red pesto from a jar, thinly spread)
A few thinly sliced onions
Sliced up mushrooms
A sprinkling of capers (optional)
AND if I had ham, peperoni, peppers, anchovies, rocket, artichoke hearts from a jar, olives I might have put some of these on to 🙂

Shoved on a baking tray and baked for about 6 minutes, then removed and added grated cheddar (I would’ve added Mozzerella if I’d had any) and returned to the oven for another 5 or 6 minutes. I’ve sorry that there are no pics of the final result, but it was so delicious we devoured it very quickly!

Comparison against supermarket Pizza Base versions:-

Napolina = £1.70
Wheat Flour, Water, Yeast Margarine (Palm Oil, Water, Sunflower Oil, Emulsifier: E471, Acidity Regulator: Citric Acid), Salt, Dextrose, Olive Oil = 10 ingredients

Jo’s Loaves = £2.50
Organic Wheat Flour, Water, Mrs Middleton’s Rapeseed Oil, Salt. = 4 ingredients