Thin Crust Pizza, another staple in my kitchen after moving to Adelaide! When you do not have the luxury of house help, you tend to look out for stuff that you can prepare with the least amount of effort. And this thin crust pizza is one such item on my menu, especially reserved for those nights when time is short and the fridge sports a forlorn look.
For this pizza, I use the stone baked pizza base available at Aldi from Casa Barelli. It is a bit pricey when you compare it to other brands, but again, this base already has garlic, herbs and chilli added, so that is a definite plus if you ask me. For the pizza sauce, I use pasta sauce(either Remano or Leggo’s) and I try variations every time. For e.g., if I am buying a bolognese with bacon, tomatoes and herbs, the next time it would be a traditional tomato sauce. And with Chorizos from Berg as the pizza topping, what more can you really ask for.
Italian Style Pizza Base
Preheat the oven to 200 degree Celsicus.
On a pizza pan, place the pizza base and pour a dash of olive oil. Spread it around with the back of a spoon. Now add a couple of tablespoons of pasta sauce and spread it evenly on the base. Place the chorizo slices at equal intervals and sprinkle parmesan all over. If you have basil leaves, you can add a couple of them as well. Bake for about 9-12 minutes and serve hot!