Get all your ingredients and equipment. Turn the grill to full
whack. Put a large (30-32cm diameter) ovenproof frypan on low
heat. Put on the standard food processor blade attachment.
Scrunch the cherry tomatoes in a bowl with your hands. Roughly
slice the larger tomatoes and add to the bowl. Finely slice the
chilli and add, then tear in the larger leaves from some of the
Add 3 tablespoons extra virgin olive oil and 1 or 2 tablespoons
of balsamic vinegar, then season.
Finely grate in the garlic. Mix and take to the table with some
smaller basil leaves on top.
Turn the heat under the frypan 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 the floured board. Sprinkle the
top of the dough and the rolling pin with flour (it will be quite
wet, so be generous). Roll the dough to a 1cm thickness.
Drizzle olive oil into the pan, then dust 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 to the
pan and unfold it, pushing it down into the sides of the pan.
If you don't have a big enough pan, halve the dough and make
Put a third of the tinned tomatoes in a blender with a few sprigs
of basil, 1/2 a peeled clove of garlic, a splash of red wine
vinegar, a drizzle of extra virgin olive oil and a pinch of salt. Whiz
Pour over the middle of the pizza base and spread out evenly.
Tear mozzarella 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 over the pizza. Put the pan
under the hot grill for 4 or 5 minutes, until golden and cooked
Tear mozzarella into chunks and arrange on a large platter.
Spoon a little pesto over each chunk. Sprinkle with pepper and
pick over the basil leaves. Finely grate over some lemon zest
and drizzle with extra virgin olive oil. Take to table.
In a bowl, drizzle rocket with extra virgin olive oil, squeeze in the
juice of 1/2 a lemon and season with salt and pepper. Toss the
rocket with your hands, then take to the table.
Remove it from the grill, transfer it to a wooden board and
scatter over the reserved baby basil leaves. Drizzle over extra
virgin olive oil and take straight to the table.
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