Jamie Oliver’s No-Oven Pizza [Video]
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 stove-top burner for this, so there’s no need to turn the oven on. Plus, 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.
Servings: 2
Ingredients
Crust: (or use Store-bought crust, or homemade flatbreads)
- 250 g (2 cups) self-raising flour plus extra for dusting. (See note for how to make your own self-raising flour)
- olive oil
Toppings:
- 1 red onion
- ½ red pepper
- ½ (400g/14.5oz) can chopped tomatoes
- 50 g (1¾oz) mature Cheddar cheese
- Other toppings as desired (you may need to parboil or precook some of these)
Salad:
- ½ a butterhead (Boston or Bibb) or round lettuce
- 1 carrot
- red wine vinegar
Instructions
- Prepare Crust (if not using store-bought): Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 150ml/5fl.oz 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.
- Prepare Pizza Filling: Place a 30cm/12in 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.
- Prepare Dough: Meanwhile, roll out the dough into a round the size of the pan (just under ½cm/¼inch thick).
- Transfer Dough to Pan: When the time’s up on the veggies, 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.
- Add Pizza Toppings: Drain away some of the liquid from the tomatoes, then mash lightly with a fork and spread over the dough, leaving a 1cm/⅓inch 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.
- Prepare Salad: 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.
- Serve: Slide the pizza on to a board, then slice and serve with the salad.
Notes
Treat this as a model recipe, mixing up the fillings depending on what you’ve already got. Think canned sweetcorn or tuna, slices of ham or sausage. Use whatever cheese you already have in the fridge.
How to make your own self-rising flour
- Measure out 1 cup of all-purpose flour.
- Add 1½ teaspoons of baking powder.
- Add ¼ teaspoon of salt.
- Whisk the ingredients together until they are fully combined.
