I love home-made pizzas but I’m hopeless at making pizza dough. Utterly hopeless. I’m definitely no NQN or Spicy Icecream!
Thanks to a friend I found an alternative – Egyptian white bread – a cross between a pita and tortilla (although these work equally well). They’re beautiful when baked with a myriad of pizza toppings (chorizo, potato, manchego cheese and paprika is of course my fave!). It tastes like a thin and crispy woodfire pizza base and nothing beats a big crunch when I’m stuffing myself with pizza. Yum!
The topping I’m using was inspired by a ‘Thai’ pizza I had at GPK in Castle Towers, which was about as culturally authentic as an ‘Italian’ hawaiian pizza. Still, I love anything with sweet chilli sauce so away we go!
Ingredients
one packet of Egyptian white bread (available at Coles) or similar with a 12-15cm diameter.
2 large chicken breast fillets – diced into small pieces
baby spinach
5 small coliban potatoes – peeled and diced into small cubes
tomato relish or any other pizza sauce
sour cream (optional)
Marinade
1 clove crushed garlic
1/2 tsp fish sauce
1/2 thai seasoning sauce (or light soya sauce)
1/2 tsp ground coriander
1/2 tsp chilli powder (or paprika for less heat)
2 TBL sweet chilli sauce
juice of half a lime
Pre-cook the potato cubes by placing in a baking tray, add about 1-2 TBL of olive oil and a few pinches of sea salt.
Smoosh the potatoes in the baking tray until it’s all coated and place in a hot 200°C oven and roast until the potatoes take on some colour. Take it out of the oven and set aside.
In a pan, heat up some oil and add chicken and fry for 5 minutes or until mostly cooked. Add potatoes and as much baby spinach as you like and fry for another few minutes until spinach has wilted.
Drizzle with extra sweet chilli sauce and dollops of sour cream (if you wish).
{ 6 comments… read them below or add one }
Yum these look sooo good. I love anything with sweet chilli sauce too!
Interesting use of Egyptian white bread! I usually use Lebanese bread but it’s often a two-step process where I have to grill it to make it hard and crispy before I can put the toppings on, otherwise all the toppings just concave in because the base is so thin.Lovely recipe!
That looks so good! Like Howard I’ve made them using Lebanese bread and it’s nice but I’d be really interested in trying these with the Egyptian bread! :)
Hi Howard and Lorraine! Try the Egyptian bread. I guarantee no pre-grilling required! I tried it because it’s not too thick but not as thin as Lebanese bread or pita. Makes me want to go crazy with pizzas and toppings now!
Hi Karen,
It’s really nice to see people using our bread in a way that most people wouldn’t in Egypt. I just recently made a similar style “pizza” using the bread I had just bought at the bakery (Egyptian bread known as “baladi bread” is in all homes at all times). Covered it in a thyme olive paste and chunks of mozzarella. Really good stuff. Glad to see we’re using it in the same way. :)
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Nyum…mouthwatering….this is first time i heard of baking a pizza using egyptian bread but may i know what is temperature that i need to set during the last stage of baking it. You just wrote to bake it for 10 @ 15 mins. I’m so eager to try this recipe…