Quick grilled pizza

Quick grilled pizza

main courses | serves 4

1. For the dough, mix together the flour, yeast, salt, sugar, 1 tbsp olive oil and 180–200ml tepid water. Knead until it forms a smooth, elastic dough, then cover and leave to rise in a warm place for 40 minutes–1 hour.
2. To make the tomato sauce, fry the garlic in 4 tbsp olive oil without browning, then add the tomatoes, basil, salt and pepper. Cook for about 20 minutes until thickened. Meanwhile, preheat a grill pan or barbecue.
3. Divide the dough into 4 balls, then roll each out into the shape of a pizza base. Brush one side of each with oil, then cook, oiled side down, for about 2–4 minutes, until the bottom looks cooked. Brush the raw side with oil and flip over and cook. Add the sauce and toppings of your choice and continue to cook until the dough is cooked. (Note: some toppings, such as the cherry tomatoes, will benefit from being heated under the grill for the final few minutes of cooking; others, such as the rocket, are better added after cooking.)

 

Recipe Kate McCullough
Photo Sam Stowell


from Issue 10

ingredients

• 250g strong flour
• 2 tsp dried yeast
• 1 tsp salt
• 1 tsp sugar
• 5 tbsp olive oil
• 2 garlic cloves, chopped
• 1 tin chopped tomatoes
• basil, to taste
• toppings of your choice, such as rocket, parma ham, shaved parmesan, halved cherry tomatoes

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