A cheesy muffin-like base topped with pizza-like toppings and ready to eat within an hour. I mean, could it be any better? My boys and I were playing around in the kitchen, trying to recreate a treat they ate when visiting Australia and this is what we came up with. Is it exactly the same? No. But they definitely did not complain as they inhaled piece after piece! Perfect for the lunchbox, too, or if, indeed, you get the opportunity to go on a picnic.
Picnic Pizza
Yield: 12 pieces, serves 2 or 3 hungry boys
Ingredients
Dry Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda, any small lumps removed
1/2 tsp salt
Wet Ingredients
1 large egg
1 cup milk (your preference low-fat or regular, dairy or otherwise)
1/4 cup plain yogurt
3 tbsp olive oil
1 cup shredded cheese (your favorite, can be cheddar, colby, blend)
Toppings
1/2 cup pizza sauce , store bought or homemade (any of them)
1/4 red onion , finely sliced (soaked for a few minutes to reduce the bite, if you'd like)
1/2 green bell pepper , finely sliced
1/4 cup sliced green olives
2 oz pepperoni slices, further snipped to smaller pieces (about 1/2 cup)
1 1/2 cups shredded cheese, same as above
1 oz grated parmesan
10 -20 or so fresh basil, coarsely chopped or torn
Fresh ricotta, if you like, to dollop on top when eating
Directions
Preheat oven to 350°F. Spray a 9 x 13" metal pan then line with baking / parchment paper. Note: metal will bake faster than glass, so pay attention to the baking times depending on what you use.
In a large bowl, combine all dry ingredients.
Whisk wet ingredients in a separate bowl until combined.
Pour egg mixture into the flour mixture. Mix well with a rubber spatula to combine, until the flour is mostly mixed in but you can still see a few dry bits. Add cheese then stir until you can no longer see flour. Some small lumps are fine.
Scrape the cheesy batter into the baking pan and spread evenly. Spread the surface with pizza sauce. Sprinkle with cheese, then sprinkle on onion, pepper, olives then pepperoni. Finish with cheese and parmesan.
Bake 40 -50 minutes. Check halfway, you you may need to cover with foil or a baking pan if it is getting too dark on top. A glass pan may need an addition 5 - 10 minutes.
Remove from oven, scatter with fresh basil. Cool 10 minutes in the pan then use the paper overhang to lift or slide out onto a cooling rack. Cool for a further 10 minutes before slicing to serve.
Enjoy!
Great with a dollop of fresh ricotta, perfect without too.
Serving – Great at warm or room temperature. Travels well and easily.
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