I'm going to show you how to make the most beautiful traybake pesto pizza pie, it's so good,
it's really striking, and it's from my brand new cookbook 5 Ingredients: Mediterranean. I'm
super proud of it! Five ingredients, super simple but this time all that inspiration from around the
Mediterranean those beautiful countries. So let me show you how to do it. Here we've got
500 grams of self-raising flour. I'm gonna put a couple of nice pinches of salt. I'm gonna give
it a little drizzle of olive oil. And then I've got 275 millilitres of cold water that I'm going
to put in. I'll use a fork to start off with and you know often when you're making pizza
you know you've got to make the dough, you've got to prove it... we've got none of that. Make this
dough by using the fork just to move stuff around, slowly slowly. You can use your other hand. What
I don't want you to do is get like really sticky so just use the tips of your fingers,
and then we'll give it a little knead. So as it comes together you can start being a little
bit more aggressive with your hand. And then what I want to do is just knead it, not a lot,
just enough to make it smooth and elastic, and ultimately clean the bowl so the washing up is
nice and easy. So you've got all this stuff around the edge right, that'll get sort of taken off.
So look I've just kneaded that for like a minute and a half just so it cleans the edge
of the bowl like that, so not much washing up to do there. So now just put it on the board.
Use two hands now just for a little minute until you have a nice elastic smooth dough
like that, look. Very simple, very easy, and a brilliant cheat dough using self-raising flour,
so look, we can put that to one side. So let's talk about flavour. On the bottom of this kind of
pizza pie we're going to have pesto right? So you can make your own by all means, or you can just
buy it right, get the best you can. We're going to use mozzarella which is delicious. This is buffalo
mozzarella, these ones are a bit more milky, a bit more tasty, a bit more tangy, but also a little
bit wetter. And then here with these jarred veggies. I'm using artichokes because I think
it's a really classic Mediterranean vegetable, I think it's really under-loved. And then good old
tomatoes so these are vine tomatoes here, always tasty when you get them on the vine. You can use
any tomatoes you want. I'm just going to get a knife and I'm just going to halve some of these
tomatoes and if you want you can quarter some others. So this is 350 grams of cherry tomatoes.
What I want to do is season that up to be utterly delicious and actually I'm going to use my bowl
from before because it's so clean. So in we go with the tomatoes. So take the artichokes out
of the jar and we'll steal a little bit of that oil. If you have leftover oil here right, really
really simple, just grab a bit of mustard, a bit of vinegar, a bit of salt and pepper right don't
throw it away. Always have one part of vinegar to three parts oil and we'll turn this marinade oil
into a lovely dressing, right? Give it a little shake, so that is a nice little bit of marinade
or dressing that you can put in the fridge for a rainy day. That'll last. Nice little hacks,
nice little ideas. So look what we're going to do now is just season this with salt and pepper,
mix it up, and that's going to roast on top of the pesto. It's going to be great. So let's do
the fun bit now. Let's roll out this dough, so I'm going to use my hands to push this dough
out. Normally I'll still need to use a little rolling pin just to roll it out, and if you want
to dust it with a little flour feel free. Just a little flour on top like that. Put it underneath.
Look at that. So, super easy, super quick. All you have to do here is roll this out to the size
of a tray. So this is roughly a 35 centimetre by 25 centimetre tray and I want to roll out this
bread dough slightly bigger because I want to do a really nice little twisted sort of crust
that's delicious and spongy and crispy to eat. First what I'm going to do
is just lube up the tray just with a little olive oil just so it helps the bottom get golden and not
stick, so we definitely don't want you to have a stick and kind of tear it, so that goes to
one side. So just roll this out so it's about an inch bigger than the tray itself. I'll pick this
bread dough up like this and just put it down on the tray. I like it having that little overhang
on the edge, that's what we want. So just make it fit the tray nicely. We start off with the pesto,
so two generous tablespoons of the pesto there. And just push that right across the tray. And
you can get different pestos as well so you might want to change up the flavour so this
recipe is open to all of that. And then we've got the tomatoes and the artichokes. I'm just going
to scatter those sort of evenly across this tray. You can get beautiful peppers, you can get squash,
you can use things like olives you know. Lovely veggies that cook quickly like asparagus,
really really nice. So have fun with this, it's a principle recipe. Then at this point it's super
simple, it's not technical in the slightest. I'm going to take up one corner of the pastry and I'm
going to fold it over like that. When I fold it over I'm going to use my thumb just to push down.
Then I'm going to put my forefinger here and pull the next bit over and push it down. Simple right?
Like that. Like that. So we can spin the tray. Don't stress about this it's just a bit of fun,
it's just a nice little kind of crimped edge. So look it's already looking pretty beautiful,
use the mozzarella just tear it like this right so you can use any cheese you like that melts
nicely. Just tear a little bit off and just dunk it in a little kind of evenly dispersed hole.
There's really no rules apart from just roughly be even Stevens. So I've got a little bit of that
excess herby oil here from the jarred artichokes and I'm just going to put a little bit of that
over the edges and in around the beautiful pizza. So look, it's a thing of joy. Now I'm going to
cook this in the oven for 30 minutes and I'm going to put it at the bottom of the oven so
the heat has the best chance of making this base nice and semi-crispy and then we're going to get
this golden and crispy on top, beautiful. So 30 minutes at 200 degrees Celsius which is
around 400 Fahrenheit and it should be a very beautiful thing, so in it goes.
Nice little salad, maybe a little glass of wine, and that is a delicious little meal.
So it's had 30 minutes it's smelling and looking pretty good. Have a look at that!
It is just a thing of beauty, it's like a picture. It's weirdly satisfying. If I get my knife under
here it should... yeah, it should just slide off, which we like. This is actually you know,
for four people I think that's quite generous. Look at that, just a nice juicy slice of our
pesto pizza pie. It's really easy, it's really fun to do, I think it's very flexible depending
on what you've got in your fridge or your pantry like you can have some fun with it.
It's nice and hot so I'm gonna have to eat this in a very technical way so I don't burn myself.
Look at that. Quite nice for parties actually like little wedge like that going around getting people
going when they arrive at a little dinner party, beautiful. So look I love how the base is actually
nice and crispy but I also love see that, see how you get that sponginess there right? We love that.
It's hot! Mm. Mm!
Combo. Combinations. Like crunch, soft, sweet, fragrant, herb, the mozzarella, milky, tangy, like
it is all the things that we love about a good pizza. If you want to get the
recipe then check out the book, I hope you love it as much as I do.