Tuesday, May 12, 2009
Nope, that is not a spelling mistake. I used a frozen prata as pizza base because I was too hungry/lazy/impatient to make one from scratch
Can't blame me, since it takes about 2 hours to make the pizza base, even with a bread machine. Store bought is too thick, frozen or both.
Actually, I am still waxing lyrical over my Rome holiday and super thin Roman pizza from Rome's Buffetto. Besides, I have impulsively bought so many zucchini ( or zzucchinis ..er.. ) from the vegetable seller today but has no idea how to use it for Chinese cooking.
A vegetarian prizza will temper the urge for Roman pizza, at least for a while.
Roti prata ( grilled till crispy, but not burnt! )
shredded zucchini. Remember to squeeze out all its moisture to avoid a soggy prizza.
Shredded pizza cheese mix
Tomato paste. Avoid pasta sauce, it being too watery.
Spread a very thin layer of tomato paste on the cooked prata.
Spread a generous amount of zucchini on prizza base.
Sprinkle pizza cheese mix , whatever amount that you deem fit.
Put in the grill for 3 minutes.
To keep it crispy for a while longer while admiring it, put any freshly cooked pizza on a tiny rack. It prevents condensation at the bottom of the pizza base.
I cut it to quarters first and then transfer to the rack before attacking it.