These simple Turkish Pizza Subs are great for weekend lunch for the family or even your next birthday party! They are a great alternative to my Flat Bread Pizzas if your wanting something a little more filling. The best thing about homemade pizzas is that everyone can choose their own toppings and make them as full of vegetables & meat as they like! Let's be honest when you purchase a pizza from a pizza shop (as convenient as they are) they can be scarce on the toppings at times. If you want more of something you have to pay a hefty price even if you are taking other toppings off! So making at home is a great option.
Ingredients: Serves 1 - 2
- 1 x Turkish Lunch Roll
- Pizza Sauce Base (I like to use Leggos or the Aldi Squeeze brand)
- 1 x Cup Of Shredded Cheese
- Mixed Dried Italian Herbs
- Baking Paper
- Your Choice Of Topping For Your Pizza (I like to use ham/chicken, capsicum, red onion/white onion, pineapple, tomato & mushroom)
1. Pre heat your oven 180c.
2. Prepare your toppings that you would like eg dice vegetables, cut meats, drain pineapple, shred cheese etc.
3. Cut your Turkish bread in half to have a top and bottom of the roll and separate. Spread a light amount of butter/margarine on the bottom side of each half and place onto a baking paper lined tray.
4. Spread evenly pizza sauce over each Turkish roll and sprinkle with a small amount of shredded cheese.
5. Place your choice of meat as your first topping and then follow with your vegetable choices. Be sure to spread evenly and to the edges for good coverage. Finish with a handful of shredded cheese and sprinkle of dried Italian herbs or parsley on top.
6. Cook in the oven until cheese is well melted and slightly golden in colour.
Serve by itself or with a side of garden salad.
Tip – If edges seem to start overcooking/burning before you think they are ready then cover with foil and then take off at the last minute to crisp your cheese. To ensure foil does not stick hold foil from touching your cheese with toothpicks or by shaping a pointed house roof.