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cheat's pizza Recipe

   
 

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     cheat's pizza

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   under 30 mins

Ingredients
1˝ mugs of self-raising flour, plus extra for dusting
˝ mug of tepid water
1 x 400g tin of chopped tomatoes
Few sprigs of fresh basil
˝ clove of garlic
Red wine vinegar
˝ a 125g ball of buffalo mozzarella
Parmesan cheese, for grating over
8 slices of salami
 
1 tsp fennel seeds
˝ a fresh red chilli

Instructions
Turn the grill on to full whack. Put a large (30–32cm diameter) ovenproof frying pan on a low heat.Turn the heat under the frying pan up to high and dust a clean surface with flour. Put 1˝ 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 to 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 of the dough at once, halve it and make two pizzas.
Put tinned tomatoes into a liquidizer with a few sprigs of basil, ˝ a peeled clove of garlic already chopped finely, 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 ˝ 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 & 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.
Remove it 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
Serving Suggestions
serve with mozza salad, tomato salad and rocket salad


Originally Submitted
2/6/2011





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