{"id":8978,"date":"2023-12-03T13:19:05","date_gmt":"2023-12-03T13:19:05","guid":{"rendered":"https:\/\/ourfulltable.com\/?p=8978"},"modified":"2023-12-03T13:19:05","modified_gmt":"2023-12-03T13:19:05","slug":"jamie-olivers-pizza-recipe-is-the-ultimate-fakeaway-treat-and-so-easy-to-make","status":"publish","type":"post","link":"https:\/\/ourfulltable.com\/everyday-meals\/jamie-olivers-pizza-recipe-is-the-ultimate-fakeaway-treat-and-so-easy-to-make\/","title":{"rendered":"Jamie Oliver’s pizza recipe is the ultimate fakeaway treat – and so easy to make"},"content":{"rendered":"
Jamie Oliver makes ‘perfect pumpkin pie’<\/h3>\n
Jamie Oliver has shared a simple homemade pizza recipe that is not only delicious and easy to make – but costs just 90p per serving.<\/p>\n
“Trust me, once you see how simple and tasty this pizza dough recipe is you won’t want takeaways,” said Jamie. “Serve with a lovely fresh salad on the side to boost your 5-a-day.”<\/p>\n
You can make four pizzas with this recipe, but there’s enough dough for eight bases. So if you want more, just double the sauce and toppings. You’ll probably already have some of the ingredients in your kitchen.<\/p>\n
Ingredients<\/b><\/h2>\n
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Strong white bread flour (800g)<\/li>\n
Fine sea salt (1 tsp)<\/li>\n
Dried yeast (2 x 7g sachets)<\/li>\n
Fine ground semolina flour OR strong white bread flour (200g)<\/li>\n
Golden caster sugar (1tbsp)<\/li>\n
Garlic (1 clove)<\/li>\n
A bunch of fresh basil<\/li>\n
Olive oil<\/li>\n
Plum tomatoes (1 x 400g tin)<\/li>\n
Mozzarella (85g)<\/li>\n<\/ul>\n
Read more: Tips to reduce the cost of making fresh healthy food and avoid ready meals<\/strong><\/p>\n
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First, put the flours and a level teaspoon of sea salt on a clean surface. Then, make a well in the middle with your hands.<\/p>\n
In a separate jug, mix the yeast and sugar into 650ml of lukewarm water. Let it sit for a few minutes, then pour it into the well.<\/p>\n
Next, slowly mix the flour from the edge of the well into the liquid. You can use a fork for this. Keep stirring in a steady, circular motion until all the dough comes together and it’s too hard to mix with your fork.<\/p>\n
First, dust your hands with flour and shape the dough into a ball. Then, knead it by rolling it back and forth, using your hands to stretch and push the dough. After about 10 minutes, you should have a ‘smooth, springy, soft dough’.<\/p>\n
Put the dough in a bowl that’s been lightly greased and cover it with clingfilm. Leave it in a warm spot for 45 minutes – it should double in size.<\/p>\n
<\/p>\n
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Next, let’s make the sauce. Peel and finely slice the garlic, pick the basil leaves and chop the stalks finely. Heat a spoonful of oil in a pan on medium-low heat.<\/p>\n
Add the garlic and basil stalks and cook gently until the garlic turns a light golden colour. Then, add most of the basil leaves (save some for garnish), the tomatoes, and a pinch of salt and pepper.<\/p>\n
Let the sauce cook for 20 minutes or until it’s smooth, breaking up the tomatoes with a wooden spoon. Taste it and add more seasoning if needed.<\/p>\n
If you’re only cooking for four, divide the dough in half and wrap one half in clingfilm to freeze for another day. Divide the remaining half into four equal-sized balls.<\/p>\n
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