Quick and Easy Pizza
So here I am again. My last post was called New Beginnings, it should have been called short and sweet, it fizzled out there and then.
I've been inspired back by my friend Tammy who started a lovely new blog today called "The Not So Hairy Biker" where she talks about her travels on her motorbike and her culinary discoveries.
It set me thinking that the everyday things we experience are not so mundane could be useful or interesting to others.
At Easter I bought my daughter (6 years old) a copy of Jamie's 30 minute meals as she had become pretty obsessed with the series. One day in a hurry I decided to try the speedy pizza recipe..I've now made it my own and thought you might like to try some of my variations...tonight was an ideal night for a speedy tea, I've been hankering for chicken livers recently and Ocado obliging delivered some to my door tonight, so i decided to try to make a pizza with them....Fegatini di Pollo Pizza..I think, it was surprisingly good.....
Quick and Easy Pizza
Get a heavy based, medium -sized frying pan and put it on a low heat. Preheat your grill.
The dough is made of 3 parts flour - I use a measuring cup when making a family-sized pizza and a coffee cup when making an individual-sized one. A good glug of olive oil, salt, and then 1 part tepid water, add it gradually stirring the mix with a wooden spoon until you have formed a dough, not too sticky. Turn it out onto a lightly floured board, knead it for a couple of minutes and then roll it out to the size of your frying pan.
Pop the pizza base into your pan and turn up the heat.
You are then ready to start adding your toppings - start with a tomato sauce, I have made my own by blitzing tinned tomatoes and garlic and herbs, but I've also used Dolmio Taste of Italy sauces.
You can add all your toppings while the bottom cooks and then put the pizza under the grill to finish cooking.
I like to put my ingredients on a few at a time, alternating the pan between hob and grill to warm things as I go, finally grilling the cheese until golden brown and sizzling.
And that's it, fresh delicious pizza ready to eat in less than half an hour.
Tonight I made it with Dolmio Taste of Italy Tomato & Garlic sauce, dried chilli flakes, fried onions, chopped olives, lightly fried chicken livers, torn basil and mix of sliced and grated mozzarella.
Last week we had the same sauce, fried onions and mushrooms, slices of chorizo, torn basil and a mix of sliced and grated mozzarella.
Delicious served with a green salad and perfect for escaping the heat of the house and eating al fresco in the back garden.
I've been inspired back by my friend Tammy who started a lovely new blog today called "The Not So Hairy Biker" where she talks about her travels on her motorbike and her culinary discoveries.
It set me thinking that the everyday things we experience are not so mundane could be useful or interesting to others.
At Easter I bought my daughter (6 years old) a copy of Jamie's 30 minute meals as she had become pretty obsessed with the series. One day in a hurry I decided to try the speedy pizza recipe..I've now made it my own and thought you might like to try some of my variations...tonight was an ideal night for a speedy tea, I've been hankering for chicken livers recently and Ocado obliging delivered some to my door tonight, so i decided to try to make a pizza with them....Fegatini di Pollo Pizza..I think, it was surprisingly good.....
Quick and Easy Pizza
Get a heavy based, medium -sized frying pan and put it on a low heat. Preheat your grill.
The dough is made of 3 parts flour - I use a measuring cup when making a family-sized pizza and a coffee cup when making an individual-sized one. A good glug of olive oil, salt, and then 1 part tepid water, add it gradually stirring the mix with a wooden spoon until you have formed a dough, not too sticky. Turn it out onto a lightly floured board, knead it for a couple of minutes and then roll it out to the size of your frying pan.
Pop the pizza base into your pan and turn up the heat.
You are then ready to start adding your toppings - start with a tomato sauce, I have made my own by blitzing tinned tomatoes and garlic and herbs, but I've also used Dolmio Taste of Italy sauces.
You can add all your toppings while the bottom cooks and then put the pizza under the grill to finish cooking.
I like to put my ingredients on a few at a time, alternating the pan between hob and grill to warm things as I go, finally grilling the cheese until golden brown and sizzling.
And that's it, fresh delicious pizza ready to eat in less than half an hour.
Tonight I made it with Dolmio Taste of Italy Tomato & Garlic sauce, dried chilli flakes, fried onions, chopped olives, lightly fried chicken livers, torn basil and mix of sliced and grated mozzarella.
Last week we had the same sauce, fried onions and mushrooms, slices of chorizo, torn basil and a mix of sliced and grated mozzarella.
Delicious served with a green salad and perfect for escaping the heat of the house and eating al fresco in the back garden.
Going to give this ago this weekend :)
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