CHEAT’S DEEP-PAN PIZZA | JAMIE OLIVER RECIPES
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, 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.
Total Time 40 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
- Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
- Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
- 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 on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.
- Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable.
- Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
- Now, 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 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.
Nutrition Facts : Calories 605 calories, FatContent 15.3 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 20.4 g protein, CarbohydrateContent 102.9 g carbohydrate, SugarContent 6.4 g sugar, SodiumContent 2.2 g salt, FiberContent 5.3 g fibre
PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS ...
Cook scallops in the professional way then plate up restaurant-style with breadcrumbs and a smear of vegetable purée
Provided by Barney Desmazery
Categories Dinner, Starter
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 9
Steps:
- To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
- To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
- Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
- Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.
Nutrition Facts : Calories 291 calories, FatContent 14 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 17 grams protein, SodiumContent 1.2 milligram of sodium
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PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS ...
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Starter
Cuisine French
Calories 291 calories per serving
- Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.
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