$2 Homemade Frozen Pizzas
VIDEO above. Stock your freezer with these quick homemade frozen pizzas! Made with store bought flatbreads, these thin and crispy pizzas are baked from frozen. Terrific economical standby meal, feel free to use your toppings of choice. Makes 10 pizzas, 25cm / 10" diameter.
- 10 Greek pita bread (thick round flatbreads, 25cm / 10" diameter) (Note 1)
- 250 g / 8 oz salami sliced , chopped
- 3/4 cup / 100 g sliced black olives , drained
- 1 large green capsicum / bell pepper , sliced
- 1 large red onion , chopped
- 15 medium mushrooms , sliced (~golf ball size)
- 400 g / 14 oz / 4 cups shredded mozzarella cheese
- 300 - 350 g / 10 - 12 oz / 3.5 cups shredded Monterey Jack , Tasty, Cheddar or other melting cheese of choice, or more mozzarella (Note 2)
Easy Homemade Pizza Sauce (Note 3):
- 1/4 cup / 65 ml extra virgin olive oil
- 3 garlic cloves , minced
- 800 g / 28 oz crushed canned tomato
- 2 tbsp tomato paste
- 1/2 cup / 125 ml water
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp red chilli flakes (adjust to taste)
- 3/4 tsp salt
- 1/2 tsp black pepper
Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Add remaining ingredients, stir, and adjust heat so it is simmering gently (about medium heat). Cook down for 40 minutes, then puree with a stick (or cool a bit then transfer to blender).
COOL before using (hot sauce = soggy base). (Note 4)
Top a flatbread with 2.5 tbsp of Sauce. Sprinkle a tiny amount of cheese over the base, avoiding the very edges (glue for toppings - see video).
Sprinkle over onion, capsicum, salami, olives, mushrooms then cheese. Repeat with remaining flatbreads.
Stack them using paper in between each pizza. Wrap in groups of 3 or so (whatever you are comfortable handling). Transfer to a large airtight container or ziplock bag and freeze.
Remove oven shelf from oven and clean.
Preheat oven to 240C/460F (standard) / 220C / 430F (fan/convection).
Place frozen (or unfrozen freshly made) pizza directly on shelf. Bake for 10 minutes or until golden on the edges and the base is crispy.
Cut and serve immediately!
1. I am in Australia. I use a brand called Golden Top Bakery "Greek Pitta Bread" (see photo in post) which is perfect for thin and crispy pizza base. It's twice the thickness of a tortilla - so thicker than normal flatbreads used as wraps. Available at Harris Farms in Australia and Mediterranean / Middle Eastern stores.
Alternatively, Lebanese Bread is a terrific alternative - sold in Woolworths / Coles and ethnic stores (far cheaper!) as well as Harris Farms. They are around 25cm / 10" in diameter and are like pockets. The Pitta Bread is better because it's more like a pizza base.
I would love to hear flatbread recommendations from readers in other countries to add here!
2. I like to use mozzarella for stretch / nice melt and another melting cheese for flavour. My favourite is Monterey Jack - I picked up a huge block at Costco for a bargain price. When I don't have Monterey Jack, I usually use cheddar or tasty cheese (a popular Australian cheese).
3. This can be substituted with a store bought pizza sauce.
4. PIZZA SAUE: It should be thick, not dense like tomato paste but thicker than ketchup. Leftovers freeze great, I use a ziplock bag and spread it thin so it's easy to snap off a bit to use. Defrost then pour off watery surface, then use per recipe.
5. Cost Breakdown (Australian dollars):
10 pack pita bread (Harris Farms) $4.00
1 capsicum $1.00
1 onion $0.50
Crushed tomato $2.87
Tomato Paste $0.50
Cheese (Costco) $4.50
Garlic, herbs, salt (free!)
Olive oil $2
Per Pizza $2.33, round DOWN to $2 ?
Australia is a notoriously expensive country to live in so you may be able to do this even more cost efficiently than me!
6. Nutrition per pizza i.e. one whole pizza
Serving: 290g | Calories: 670kcal