frying pan pizza - 2 recipes

[Guest guest]

I can only assume that Jinnie and I watched the same episode

of " Ready Steady Cook " ( www.bbc.co.uk/food )

 

There are about 3 pages of recipes for pizza, most of which use quick

to make bases.

 

I was impressed at how quickly pizza can be made from scratch this

way, the base took only a couple of minutes to make - I haven't tried

this yet myself but it looked great.

The dough still rose a good amount despite having no raising agent.

Obviously most of us don't have blowtorches in the kitchen, but he

had very limited time and promised the same effect from either frying

or grilling the dough.

 

 

http://www.bbc.co.uk/food/recipes/database/roquefortandartichok_70867.

shtml

 

 

Ingredients

 

110g/4oz plain flour

salt

2 tbsp olive oil

water

4 tbsp tomato puree

30g/1oz artichokes, drained of oil and sliced

30g/1oz Roquefort

 

Method

 

1. Preheat oven to 250C/500F/Gas 9.

2. Place the flour and a pinch of salt in a large bowl.

3. Add the olive oil and enough water to make a dough.

4. Remove dough from bowl and knead it quickly.

5. Use your hands to form a rough, flat disc with the dough.

6. Take a kitchen blow torch and heat the pizza dough until it is par-

baked. Alternatively place it under the grill for five minutes.

7. Spread the pizza base with the tomato puree, then scatter over the

Roquefort and artichokes.

8. Place pizza on a baking tray and bake for 4-5 minutes, or until

the base is crisp and the cheese has melted.

9. Serve sliced into wedges.

 

 

 

Similarly pesto pizza is gorgeous and doesn't need cheese so can be

vegan. Another variation would be Pesto and Quorn.

 

http://www.bbc.co.uk/food/recipes/database/tomatoandmozzarellap_13491.

shtml

 

 

Ingredients

 

For the base:

225g/8oz plain flour, preferably strong

1.25g/¼tsp salt

2 tbsp olive oil

water

extra flour, for kneading and rolling

extra oil, for greasing

 

For the topping:

2 tomatoes, sliced thinly

250g/10oz tub mozzarella, drained and torn into pieces

2 tbsp tomato purée

25g/1oz fresh basil leaves, torn

salt and freshly ground black pepper

For the pesto:

50g/2oz fresh basil leaves

2 garlic cloves, peeled and chopped roughly

olive oil

 

Method

 

1. Preheat the oven to 220C/425F/Gas 7. Stir the flour and salt into

a large bowl.

2. Gradually mix in the oil and enough water to form a dough.

3. Place the dough on a floured surface and knead for 3-5 minutes.

4. Roll out on a floured surface into a 30cm/12in round. Place on a

lightly greased baking tray.

5. Spread the tomato purée over the base.

6. Scatter over the mozzarella and tomato.

7. Season with pepper.

8. Bake for 12-15 minutes.

9. Meanwhile, make the pesto. In a mini blender, blitz the basil and

garlic with just enough oil to get the right consistency. Season and

chill until required.

10. To serve, scatter the pizza with basil leaves and drizzle over

the pesto.

 

 

 

 

 

, " artichoke72x "

<artichoke72x> wrote:

> hi jinnie,

> your frying pan pizza sounds great. is it fast to

> make? do you mind sharing a recipe for the dough? my

> 3 year old always asks for pizza (which is one of the

> ways i can get veggies into him), but it takes me at

> least two hours (with the rising time) to make a yeast

> dough from scratch.

> TIA,

> susie

>

> --- Jinnie Cracknell <cyberdestiny_40@h...>

> wrote:

> > Tonight for dinner I had a " frying pan pizza " (flour

> > olive oil and water

> > formed into a dough, fried one side then topped with

> > cheese and home-grown

> > tomatoes and grilled)

[Guest guest]

oneiro,

 

thank you so much for the link and the recipes! i

can't wait to try them. and the one has

artichokes....my favorite.

 

thanks again,

susie

 

--- Oneiro <tentaclesofdoom wrote:

> I can only assume that Jinnie and I watched the same

> episode

> of " Ready Steady Cook " ( www.bbc.co.uk/food )

 

 

 

 

 

 

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