Description
This recipe makes delicious homemade frozen pizzas using Greek pita bread as the base. Topped with a flavorful tomato sauce, a blend of mozzarella and Monterey Jack cheeses, and a mix of salami, vegetables, and herbs, these pizzas are easy to prepare and perfect for baking fresh or freezing for later. With a prep time of 20 minutes and cook time of 40 minutes, this budget-friendly recipe yields 10 pizzas, ideal for meal prepping or serving a crowd.
Ingredients
Scale
Base
- 10 Greek pita bread (thick round flatbreads, 25cm / 10″ diameter)
Meat and Vegetables
- 250 g / 8 oz salami, sliced and 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)
Cheese
- 400 g / 14 oz / 4 cups shredded mozzarella cheese
- 300 – 350 g / 10 – 12 oz / 3.5 cups shredded Monterey Jack cheese
Tomato Sauce
- 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
Instructions
- Prepare the Tomato Sauce: Heat the extra virgin olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the crushed canned tomatoes, tomato paste, and water. Add the dried oregano, thyme, red chili flakes, salt, and black pepper. Simmer gently for 20-25 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.
- Assemble the Pizzas: Preheat your oven to 220°C (430°F). Place each Greek pita bread on a baking tray lined with parchment paper. Spread a generous layer of the prepared tomato sauce evenly over each pita base. Distribute the chopped salami, sliced black olives, green capsicum, red onion, and mushrooms evenly over the sauce. Sprinkle a mix of shredded mozzarella and Monterey Jack cheeses generously over the toppings to cover them.
- Bake the Pizzas: Place the trays in the preheated oven and bake the pizzas for 15-20 minutes or until the cheese is melted, bubbly, and golden. This ensures the pita bread is crisp and the toppings are heated through.
- Cool and Freeze: Allow the pizzas to cool completely on wire racks. Once cooled, wrap each pizza tightly in plastic wrap and then in aluminum foil or place them in airtight freezer bags. Label and freeze for up to 3 months.
- Reheat Frozen Pizza: When ready to eat, preheat the oven to 200°C (390°F) and bake the frozen pizza on a baking sheet for 12-15 minutes or until heated thoroughly and cheese is melted. Enjoy your homemade frozen pizza with fresh toppings!
Notes
- Use thick Greek pita bread as it holds toppings well and crisps nicely in the oven.
- Adjust the red chili flakes according to your heat preference or omit for a milder flavor.
- You can substitute salami with pepperoni or any other cured sausage if desired.
- For a vegetarian option, omit the salami and add more vegetables.
- Make sure pizzas are completely cooled before freezing to prevent sogginess.
- Label frozen pizzas with date to keep track of freshness; consume within 3 months.
