It's quite nice with food to go back to old friends and this old friend, well,
he's a little bit of a dirty old friend, but I love him. We're gonna make homemade
pizza and I'm gonna make it from just store cupboard ingredients. It's a easy
recipe and you can knock it out in about 15 minutes
so it's super quick. So let's make a beautiful deep pan pizza from scratch
that is so simple and so delicious, you're gonna have a go at home I can
promise you. So, pan on medium medium-high heat. First of all we're going to start
with sausage. I've got two lovely Cumberland sausages, use whatever sausages you've
got. Of course the better the quality the better the flavour. I'll go into the pan
with just a little bit of olive oil or sunflower oil or whatever you've got and
then I'll get the sausage, grasp it and then squeeze the meat from inside out. So
you're basically going to get these beautiful little mini sort of meatballs.
So I'm just gonna little hand wash. With some of these sausages, all right we can break
one up, so you get that almost little mince meaty bits. I'm going to leave a
couple sort of in nice big chunks, but rough and ready we like that, you can see
it kind of getting some colour on it, Now at this point in the story what I can do
is add some store cupboard herbs, you know so like mixed herbs or some oregano
whatever you've got. Just put that in the fat and it will start sizzling away
So next up, two onions. So just half and peel your onions and finely slice. So
in we go with the onions and they will start sucking up all that beautiful
flavour already. Oh it smells amazing already, come on!
When these onions start to soften, I want to add a little something else to it and
that is some jalapeños. So I've got it in the jar and what I'm gonna do is just
pour some of that vinegar in, to give it a nice little kind of sweet and sour
vibe and a little spice. SO that's gonna add to the flavour and then we'll put
jalapeños in there as well. So that's on a medium heat now and as that just
continues to cook and get even better and
better, let me show you how to make this beautiful pizza base, it is so, so simple
and this is biggin' up another store cupboard ingredient- self-raising flour
500 grams, okay. So get yourself a bowl and if you've got
a kilo bag half of it give or take. We're gonna put in 250 millilitres of water or
basically enough water until it comes together as a dough very simple. And a
good pinch of salt, three ingredients. Just bring together that dough and you
want to create a nice elastic dough. That looks pretty good.
A little bit more. So can you see how, look at that, in literally one minute
we've created quite a moist, sort of elastic dough. Outrageously quick! So
there you go, that is your dough and then here is your topping. That goes on my
board because I only want to wash one thing up, yes, it's not just convenience
and deliciousness, also I don't want to wash up much. So I'm gonna take this
dough- carefully, without touching the pot pan of course, push this pizza in the pan
out, just like that. So you can see how springy this dough is and actually the
heat is still on a medium heat, right, I'm cooking this dough now, okay. So this is
part of the cheat and then I'm gonna come along and I'm gonna put the topping
back on top and push the topping all over the place, right to the edges. Now
normally there'd be like mozzarella over the top, well if you haven't got that
what have we got? We've got cheddar. So we'll have cheddar
we'll take that. We want to be flexible now, right? So whatever you've got, you can
get it in there and I quite like kind of getting little
bombs of it, small bits, chunks of it. You can get a grater if you want and put a
little dusting over the top, it doesn't matter. This will be a beautiful thing. A
few more bits of jalapeños, just to kind of you know make a point. So I'm going to
turn the heat up to about medium-high now and then I'll cook it for about
three, three to five minutes until there's a little crust starting to form
which is about now. Let's put that in the oven at full whack for about 10, 10 to 13
minutes until it's crisp golden and sizzling.
So this has had about ten minutes, ho-ho-ho-ho, come on! Look at that,
sizzling away. Such a great little cheat. Get your spatula in there, take it off, look
at that. So good, absolutely lovely. Oh yes, brilliant.
Crispy base, fluffy inside. Mmm, so good!