Quick and Fast Pizza: Bread Pizza

((Updated Version)

Honestly, I’ve never made pizza dough in my entire life. I personally feel it’s not worth the time, but when I have bread slices that are going to expire, I turn them into bread pizza. See? Quick and fast pizza (EASY MANGO STICKY RICE). I can assure you that your kids or even your older family members will love it. Here are some tips I feel are worth sharing with all of you.

 

Make It Healthy

Include veggies and choose affordable ones, like Brazilian spinach, which is super easy to grow, or local spinach, frozen veggies, or tomatoes. I used daun kaduk (Thai betel leaves), which I grow in Nava’s Zen.

No Oven? No Problem.

If you don't have an oven, a microwave oven works perfectly. You can also use a portable stove grill or a flat pan - quick and easy options.

 

Cheese

You don’t have to splurge on the most expensive cheese. Just get something within your budget! You can add cheese on top before or after baking - your choice.

 

Other Ingredients

Did you know you can use leftover roasted chicken? Even chicken cooked in curries works well too! You can wash off the curry, shred the chicken, and then add it to your bread pizza. For a simple and affordable option, I used canned tuna for mine.

 

Create Your Own

The best part? You can assemble anything you want on the bread slices. The possibilities are endless, and it’s all about what works for you. Quick and fast pizza, with minimal effort (EASY BANANA DESSERTS).

Ingredients

4 to 6 bread slices

1 small can of tuna in oil

Some daun kaduk (Thai betel leaves), thinly sliced

1 large red onion, thinly sliced

1 red chili, thinly sliced

Grated cheese, as needed

Salt and pepper, to taste

Method

Add all the ingredients to a bowl, including the oil from the tuna.

Toss and mix everything together.

Spread the tuna mixture evenly on each bread slice.

Bake at 180°C for about 15 minutes.

Remove from the oven and immediately sprinkle cheese over the top. 

(Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With over 22 years of experience as a former lecturer, including with Curtin University’s Degree Twinning Program, she also holds culinary credentials. Through her Zen cuisine, she promotes mindful eating that nourishes the breath, body, mind, and soul).