Food Revolution Day for 2013 was on May 17th. As I am the Sub of the Month for The Scoop on Nutrition I took part in the Scoop Challenge for FRD and cooked up a winner of a recipe from Jamie Oliver and shared it with friends and red wine. This recipe of Cheat’s Pizza is credit to Jamie’s 30-minute meals.
- 1 1/2 mugs of self-raising flour, plus extra for dusting
- 1/2 mug tepid water
- 1 x 400gm tin chopped tomatoes
- A few springs of basil
- 1/2 a glove of garlic
- red wine vinegar
- 1/2 a 125gm ball of buffalo mozzarella
- parmesan cheese, for grating over
- 8 slices of salami
- 1 tsp of fennel seeds
- 1/2 a fresh red chilli
- 100g washed, wild rocket
- 1/2 a lemon
- Olive oil
- Extra virgin olive oil
- Sea salt + black pepper
WHAT TO DO
Get all your ingredients and equipment ready. Turn the grill on to full whack. Put a large (30-32cm diameter) ovenproof frying pan on a low heat. Put the standard blade attachment into the food processor.
Turn the heat under the frying pan up to high and dust a clean surface with flour. Put 1 1/2 mugs worth of flour into a food processor, then half-fill the same mug with tepid water and add to the flour with a pinch of salt and a lug of olive oil. Whiz until smooth, then tip on to the floured board. Sprinkle the top of the dough and the rolling pin with flour (the dough will be quite wet, so be generous with the flour). Roll the dough to a 1cm thickness. Drizzle olive oil into the pan, then dust the dough with flour again and very lightly fold it over into a half-moon shape. Lightly fold the half moon in half, then move the dough into the pan and unfold it, pushing it down into the sides of the pan. If you don’t have a pan this big don’t cook all the dough at once, halve it and make two pizzas.
Put a third of the tinned tomatoes into a liquidizer with a few sprigs of basil, 1/2 peeled clove of garlic, a splash of red wine vinegar, a drizzle of extra virgin olive oil and a pinch of salt. Whiz until smooth. Pour over the middle of the pizza base and spread out evenly. Tear 1/2 a mozzarella ball into small pieces and dot around the base. Finely grate a layer of Parmesan over, then top with the salami slices. I like to bash the fennel seeds in a pestle and mortar and finely chop the chilli, then scatter them over the pizza. Put the pan under the hot grill for 4 or 5 minutes, until golden and cooked through.
Drizzle the rocket in extra virgin olive oil, squeeze in the juice of 1/2 a lemon and season with salt and pepper. Toss the rocket in the bag with your hands, then tip into a bowl and take to the table.
Remove pizza from the grill, transfer it to a wooden board and scatter over the reserved baby basil leaves. Drizzle over a little extra virgin olive oil and take straight to the table.
Thanks to Jamie Oliver’s 30-minute Meals Cookbook
Would love to know if you try the recipe! Leave a comment below if you do. TGWM x