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breakfast | makes 10 mini pizzas
1 First 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 its dropped in), carefully add one of the pizza bases, laying it away from you so you dont splash yourself with hot oil.
4 Fry for 12 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 ½ batch of pizza dough
Semolina flour, for dusting
500600ml 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
100g burrata, roughly torn
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