With the school holidays fast approaching, one easy meal idea is sure to be a big hit with kids and grown-ups alike.
The recipe is easy to make and is the perfect base on which to add anything you fancy. Whether that is tinned sweetcorn or tuna, slices of ham or sausage, extra veggies or even something a little unusual, this recipe lets you use whatever you have at home.
Jamie states: “Pizza is a dish we all know and love, but this cheat’s version is breaking all the rules! You’ll only need one pan and one hob ring for this, so there’s no need to turn the oven on.”
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With money-saving firmly on the menu this year, the dad of five adds “It’s not only quicker than your average takeaway, it’s far cheaper and contains 3 of your 5-a-day in just one portion.”
Without the need for fancy ingredients, the chef recommends just using whichever types of cheese you have at home.
Here’s how to make it:
Ingredients
You can add anything you like, but use this as the base to create your own masterpieces
- 250g self-raising flour, plus extra for dusting
- Olive oil
- One red onion
- Half a red pepper
- Half x 400g tin of chopped tomatoes
- 50g mature Cheddar cheese
- Half a butterhead or round lettuce
- One carrot
- Red wine vinegar
Method
Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 150ml of cold water, using a fork to stir as you go so it comes together into a ball of dough. Knead for just 1 minute on a clean flour-dusted surface, and put aside.
Put a 30cm frying pan on a medium-high heat with 1 tablespoon of olive oil. Peel and finely slice the onion and deseed and finely slice the pepper, adding to the pan as you go, then season with a pinch of sea salt and black pepper. Place a lid on top and fry for 2 minutes, or until golden, tossing occasionally.
Meanwhile, roll out the dough into a round the size of the pan (just under ½cm thick).
When the time’s up on the veg, tip them onto your board, then gently transfer the dough to the dry pan, gently pressing in your fingertips into the dough to create dimples. Cover with a lid and cook for 3 minutes on one side, then carefully flip over. Drain away some of the liquid from the tomatoes, then mash lightly with a fork and spread over the dough, leaving a 1cm gap around the edges.
Scatter over the cooked veg and coarsely grate over the cheese (it’s nice to get a little over the edge, because as the cheese melts you’ll get a gorgeous gnarly crust). Turn the heat down to medium, put the lid on and cook for a final 3 to 4 minutes, or until the cheese has melted and the base is crispy.
Meanwhile, shred the outer leaves of the lettuce, finely slice the stalk, and click apart the inner leaves. Trim and speed-peel the carrot, dress with 1 tablespoon each of red wine vinegar and olive oil, and toss together. Slide the pizza on to a board, then slice and serve with the salad.