Jamie: Keep Cooking and Carry On
By Jamie Oliver
Cheat’s deep-pan pizza
Sausage, sweet onions & cheese
40 mins
Not Too Tricky
serves 4
About the recipe
So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash. We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. Plus we’re only using one pan, meaning minimal washing up.
Recipe From
Ingredients
2 Cumberland sausages
olive oil
1 pinch of dried oregano
½ teaspoon fennel seeds (optional)
2 red onions
8 sliced jalapeños in brine
500g self-raising flour, plus extra for dusting
50g Cheddar cheese
Top Tip
I’ve given you one of my favourite flavour combos for the topping here, but you can use whatever you’ve got. Be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless. Check out some more tasty flavour combos here.
Method
- Preheat the oven to 240°C/475°F/gas 9 (full whack). Put a large non-stick, ovenproof frying pan on a medium-high heat.
- Squeeze the sausage meat out of the skins directly into the frying pan, with ½ a tablespoon of olive oil. Use a wooden spoon to roughly break up the meat.
- Add the oregano and fennel seeds (if using), and stir-fry until the sausage meat is lightly golden.
- Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Add the jalapeños and a splash of their vinegar. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly.
- Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Add up to 250ml of water, mixing until it comes together as a smooth, elastic dough. You want it to be pliable.
- Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round.
- Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Place the dough in the pan and – being careful not to touch the hot pan – use your fingertips to stretch out the dough to cover the base.
- Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese.
- Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. Transfer to the oven for 10 minutes, or until golden, puffed up and sizzling. Serve with a nice salad, if you like.
- I’ve used dried oregano and fennel seeds here but feel free to swap in whatever dried herbs and spices you’ve got to hand. A pinch of dried chilli flakes would be delicious, as would some chopped fresh rosemary.
- No onions? Try leeks or spring onions instead.
- You could swap the Cheddar for a 125g ball of mozzarella and tear over the pizza before baking.
- Replace the sausage with 1 thinly sliced courgette and 1 deseeded and thinly sliced pepper.
- If you like a more tomatoey pizza, try adding a tablespoon of my quickest tomato sauce before you add your toppings.
- Leftover sausages? If you don’t plan to use them within a couple of days, portion them up and freeze. Otherwise, why not grill the sausages and serve with root veg mash, or in a wholemeal bread bun along with crispy fried onions. Delicious!
- Leftover dough? You could use it to make a flatbread, or cut it up to make quick naan-style breads or even dumplings.
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