Pizza fritta

Pizza fritta

main courses | makes 10 mini pizzas

Make a double batch of pizza dough, whip up this easy recipe and freeze the other half to use later. Genius!

1. To make the dough, sieve the flour and 1 tablespoon of salt onto a clean work surface and make a large well in the middle. In a jug, stir the yeast, sugar and olive oil into 650ml of warm water, leave it for a few minutes, then pour it into the well.
2. Using a fork, gradually bring the flour into the liquid and mix it in. Keep mixing, drawing in larger amounts of flour, and when it all starts to come together, work the rest of it with clean, flour-dusted hands. Knead it until you have a smooth, springy dough, about 10 minutes.
3. Place the dough in a large flour-dusted bowl and sprinkle a little flour over the top. Cover the bowl with a damp, clean tea towel and place it in a warm room to prove for about 1 hour, until the dough has doubled in size.
4. Once proved, tip the dough onto a flour-dusted surface and knead it a little to push out the air – this is called knocking back the dough. Use half immediately, and wrap the other half in cling film then freeze to use later.
5. Make the salsa. Chop the tomatoes, so you have a mixture of small and large pieces and pop them into a bowl. Add the garlic and oregano, and stir in the olive oil and red wine vinegar. Season and set aside.
2 Tear the dough into 10 equal-sized pieces and roll out each one on a floured surface. You want them roughly circular, about 15cm across and the thickness of a £1 coin. You can either keep them in
the fridge, wrapped in cling film, stacked and separated by tinfoil rubbed with oil and dusted with flour, or cook them straight away.
3 Preheat your oven to 200C/gas 6. Pour the oil into a large frying pan and place it over a high heat. Once the oil is hot (a cube of bread sizzles when it’s dropped in), carefully add one of the pizza bases, laying it away from you so you don’t splash yourself with hot oil.
4 Fry for 1–2 minutes or so on each side, until golden, drain on kitchen paper, then place on a baking tray and pop it in the oven to keep warm. Repeat with all of your pizzas. If, after a while, the oil starts to look shallow, top it up and get it back to the right temperature before frying more.
5 Once all the pizza bases have been fried, smear each one with a spoonful of the salsa, grate over a little pecorino, top with some burrata, then scatter over the remaining oregano and serve.

Drink Morrisons Signature Barolo, £14.99,Morrisons
Per serving 382 cals, 19g fat (6.6g saturated), 13.2g protein, 42.1g carbs, 3.5g sugars

 

Recipe Jamie Oliver
Photo Matt Russell


from Issue 48

ingredients

Dough
• 1kg Tipo 00 or strong white bread flour, plus extra for dusting
• 7g sachet of yeast
• 1 tbsp caster sugar
• 4 tbsp olive oil
• Semolina flour, for dusting
• 500–600ml vegetable oil (needs to come about 2cm up the sides of a large frying pan), plus extra for greasing
• Cube of bread, to test the oil
• 20g pecorino
• 100g burrata, roughly torn
Salsa
• 500g mixed vine tomatoes
• ½ garlic clove, finely grated
• A few sprigs of oregano, leaves picked and chopped, plus extra leaves to serve
• 1½ tbsp extra virgin olive oil
• ½ tbsp red wine vinegar

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