I finally made some pizzas from the no salt pita bread.
They were very good.
The sauce was a Tuttorosso no salt added tomato sauce and some salt free paste, spiced with Italian mix, garlic powder, onion powder, black pepper, Benson's salt.
Covered with cooked red peppers
The cheese was asiago low salt topped with fresh mozzarella (4% of daily salt allowance)
I baked the pita for a while at 350, added the ingredients and then baked until the mozzarella looked melted and done.
The left over pizza I fried in olive oil, covered. I fried it too hot or too long, but it was still good and it was crispier that way.
Next time I'll try frying the pita first.
Perhaps I should go up to 400 as well when I cook it.
They were very good.
The sauce was a Tuttorosso no salt added tomato sauce and some salt free paste, spiced with Italian mix, garlic powder, onion powder, black pepper, Benson's salt.
Covered with cooked red peppers
The cheese was asiago low salt topped with fresh mozzarella (4% of daily salt allowance)
I baked the pita for a while at 350, added the ingredients and then baked until the mozzarella looked melted and done.
The left over pizza I fried in olive oil, covered. I fried it too hot or too long, but it was still good and it was crispier that way.
Next time I'll try frying the pita first.
Perhaps I should go up to 400 as well when I cook it.
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