Sunday is a great day to enjoy lunch with family and friends. Usually there are no pressing commitments to get in the way of spending time with the people we love. I particularly enjoy eating out for Sunday lunch, perhaps going to Yum Cha in a bustling Chinese restaurant or sharing gozleme from a local Turkish takeaway shop with my kids. After such a lunch, dinner is usually something very light.
Growing up, Sunday was always reserved for lunch at my grandparents’ house. This was usually a huge meal of pasta, often followed by a meat course and salads, then fruit for dessert. Needless to say it was a long drawn out affair and no-one left the table unsatisfied! But this did not mean we skipped dinner. Not a chance. Toasted sandwiches regularly made an appearance for our Sunday night dinners. Mum would take our orders and serve up a platter of beautifully presented toasted sangers to be shared in the middle of the table. Little did I know that would be the stuff of great food memories.
These days my Lebanese bread pizza has become a favourite Sunday night dinner. It’s a quick and easy solution when I don’t feel like cooking and everyone can get the topping they like. I love letting my kids get involved in the preparation because I believe it fosters an appreciation of food and cooking. I prepared a ham and salami pizza for these photos though you can put on any topping you like. I haven’t given specific amounts in the recipe as it’s really a personal preference but the secret is to keep the toppings minimal. Less is more.
Lebanese Bread Pizza
Preparation time: 5-10 minutes
Cooking time: 5 minutes
1 Lebanese bread round
Grated Tasty cheese (or Mozzarella)
Toppings (up to 3)
- Feta cheese
- Bocconcini cheese
- Sun-dried tomatoes
- anything else you like on pizza
Extra Virgin olive oil (optional)
Preheat overhead grill.
Place Lebanese bread round onto a cutting board.
Put 2-3 Tablespoons of passata into the centre of the bread and spread outwards in a circular motion using the back of a spoon, leaving a 1 cm border at the edge.
Sprinkle a large pinch of oregano evenly over the pizza.
Top the pizza with a handful or so of grated cheese. Ensure the cheese is evenly distributed but not too thick.
Spread your choice of toppings around the pizza, keeping them minimal.
Slide your pizza from the board onto a foil lined grill tray and cook under a hot overhead grill for a few minutes until the cheese melts.
Carefully slide the cooked pizza onto a cutting board and cut into 8 pieces with a sharp knife.
Serve drizzled with a little Extra Virgin olive oil if desired.
I’d love to hear your thoughts on Sunday night dinners and your favourite toppings for these pizzas. Leave me a reply or contact me by email below.