There is nothing better than a takeaway pizza on the weekend. Something indulgent is needed after a long week, right?
But which toppings do you go for? Are you more of a pepperoni, Hawaiian, meat feast or veggie kind of person?
Well, you might want to skip the takeaway order and make your very own pizza. And thanks to chef Jamie Oliver, who has shared his deep-pan pizza recipe, it couldn’t be easier to do.
The pizza is topped with sausage, sweet onions and cheese, is packed with plenty of flavour, and serves four people.
Even better, it cooks in 40 minutes so probably the same amount of time for your pizza to get delivered, right?
Of course, you can switch the toppings around if you prefer.
According to the chef’s website, it reads: “So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash. We’re talking crispy on the outside, and spongy in the middle, with just three ingredients for the base – flour, salt, water.
“Plus we’re only using one pan, meaning minimal washing up. I’ve given you one of my favourite flavour combos for the topping here, but you can use whatever you’ve got. Be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless. Check out some more tasty flavour combos here.”
How to make Jamie Oliver’s deep-pan pizza recipe:
Ingredients:
Two Cumberland sausages
olive oil
One pinch of dried oregano
Half a teaspoon fennel seeds, optional
Two red onions
Eight sliced jalapeños in brine
500g self-raising flour, plus extra for dusting
50g Cheddar cheese
Method
Firstly, preheat the oven to 240°C/475°F/gas 9. Then, put a large non-stick, ovenproof frying pan on medium-high heat.
Make sure to squeeze the sausage meat out of the skins directly into the frying pan, with half a tablespoon of olive oil. You can use a wooden spoon to roughly break up the meat.
Next, add the oregano and fennel seeds (if using), and stir-fry until the sausage meat is a lightly golden colour.
Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook this on medium heat for five to 10 minutes, or until the onions are soft and caramelised, make sure to stir regularly.
Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, and mix together until it goes to a smooth, elastic dough.
Knead the dough on a lightly floured surface for a couple of minutes and then form into a rough round.
Tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.
Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
Turn the heat back up to medium-high and cook for three to five minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until it has turned to a golden colour. It needs to look puffed up with a sound of sizzling. Serve this with a nice salad, if you like.
