ROUND BREAD PAN RECIPES

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CHEAT’S DEEP-PAN PIZZA | JAMIE OLIVER RECIPES



Cheat’s deep-pan pizza | Jamie Oliver recipes image

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

2 Cumberland sausages
olive oil
1 pinch of dried oregano
½ teaspoon fennel seeds
2 red onions
8 sliced jalapeños in brine
500 g self-raising flour plus extra for dusting
50 g Cheddar cheese

Steps:

    1. 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.
    2. 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.
    3. Add the oregano and fennel seeds, and stir-fry until the sausage meat is lightly golden.
    4. 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.
    5. 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.
    6. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
    7. 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.
    8. Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
    9. 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

BRUSCHETTA | BREAD RECIPES | JAMIE OLIVER RECIPES



Bruschetta | Bread recipes | Jamie Oliver recipes image

A bruschetta is a kind of open sandwich and it's probably where the idea for cheese on toast originally came from. It's normally made from a large loaf of sourdough natural yeast bread, which is a dark grey colour and has a higher water content than usual in the dough. It also has a thick crust and, because of this, moisture is retained in the bread, meaning it can be used up to a week after purchasing. Have a look round a farmers' market or in a good supermarket and you should be able to find some. If you can't, a good-quality round cottage-style loaf will give you good results.

Total Time 5 minutes

Number Of Ingredients 4

1 large loaf sourdough natural yeast bread
1 clove garlic
extra virgin olive oil
1 tiny pinch salt

Steps:

    1. The bread is best sliced 1cm thick and toasted on a barbecue, but it can also be done in a griddle pan for ease at home.
    2. After that it should be lightly rubbed a couple of times with a cut clove of garlic, then drizzled with some good extra virgin olive oil and sprinkled with salt and pepper.
    3. The toppings can be as humble or as luxurious as you like, from chopped herbs or a squashed tomato with basil, to marinated vegetables or beautiful cheeses, to lovely flaked crabmeat. The only rule is that whatever goes on top of a bruschetta should be nice and fresh and cooked with care.
    4. These are my favourite toppings. They will each cover 4 to 6 slices. aubergine and mint bruschette baby artichoke bruschette tomato and basil bruschette
    5. If you have a large loaf, cut it in half, then slice it crossways about 1cm thick. Chargrill these slices on a barbecue or in a griddle pan until they are crisp on both sides, then lightly rub each piece a couple of times with a cut clove of garlic.
    6. Drizzle with some good extra virgin olive oil and sprinkle with a tiny pinch of salt. You can eat the toasted bread just like this, but make sure the oil is the best you can find otherwise it will never taste good.

Nutrition Facts : Calories 335 calories, FatContent 14 g fat, SaturatedFatContent 2 g saturated fat, ProteinContent 7.6 g protein, CarbohydrateContent 49.9 g carbohydrate, SugarContent 1.9 g sugar, SodiumContent 2.0 g salt, FiberContent 1.5 g fibre

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