I read somewhere that you should have one signature dish that you can always whip up.
Writing this I think Hannah Gale wrote in one of her very fab blog posts. The idea being that on a Saturday at midnight, when you’ve missed the last train home, you can still make this recipe. You can perfectly create it every damn time. You don’t need to weigh out 59603059220 different ingredients. You’ve made it so many times it’s inscribed on the cookery book you keep inside your noggin.
For me that did is homemade pizza. It started last year when I oddly had all the ingredients in the cupboard. I then lived off homemade pizza for six months. (Almost.) So I’m sharing how you can do the same.
Put in your trolley (For the dough.)
200g strong white flour
50ml of lukewarm water (Give or take.)
1tbsp of olive oil
Tomato and basil passata
Deli Chicken (We used chicken tikka, T had quorn.)
Anything else you fancy topping your masterpiece with.
You may have noticed there is not yeast in this recipe. I like very, very thin and crispy pizza bases so I don’t wait for the dough to rise. I’ve done it before and (with yeast and proving,) and found it unsuccessful. (If you were wondering.)
Measure out the flour into a bowl, spoon in the oil. Make a well in the middle and pour in the water bit by bit. I add very little amounts at a time – you don’t want it too sticky. Stir with a spoon until it comes together and then use your hands.
Put the oven on to pre-heat at 200C.
Take the dough from the bowl and knead. Youtube helps if you’re struggling with the motion. Knead until it resembles mashed potato. Then roll out using a rolling pin. (Or a bottle of tomato sauce.) It will spring back, so keep rolling until it’s circular(ish) and the thickness of a pound coin. Liberally sprinkle a baking tray with flour and place the dough on-top.
Top with the passata (quite a lot) and then add your toppings (minus the egg.) We added a mixture of the toppings featured but just use your favourites. Mushrooms, olives, artichoke – whatever you fancy. Pop in the oven and cook for 7 minutes.
Once the base is cooked – give it a prod, crack the egg on top and then whip back in the oven. T likes his quite cooked so he put his on a couple of minutes earlier. Once egg is cooked take out, slice and devour.
Numbers (if you’re bothered.)
Depending on how many toppings you use this comes to between 450 – 500 calories which is higher than a lot of the recipes I’ve been posting. But compared to ordering a large dominos you’re onto a winner. It’s a brilliant way to treat yourself without ruining your healthy eating mission.
I’m not going to suggest reading for this one. Pop on Project Runway with a glass of diet coke and while the evening away. Perfection.