It's quite nice with food to go back to
old friends and this old friend, well, he's a little bit of a dirty old friend,
but I love him. We're gonna make homemade pizza and I'm gonna make it from just
store cupboard ingredients. It's a easy recipe and you can knock it out in about
15 minutes so it's super quick. So let's make a
beautiful deep pan pizza from scratch that is so simple and so delicious,
you're gonna have a go at home I can promise you. So, pan on medium medium-high
heat. First of all we're going to start with sausage. I've got two lovely Cumberland
sausages, use whatever sausages you've got. Of course the better the quality the
better the flavour. I'll go into the pan with just a little bit of olive oil or
sunflower oil or whatever you've got and then I'll get the sausage, grasp it and
then squeeze the meat from inside out. So you're basically going to get these
beautiful little mini sort of meatballs. So I'm just gonna little hand wash. With some
of these sausages, all right we can break one up, so you get that almost little
mince meaty bits. I'm going to leave a couple sort of in nice big chunks, but
rough and ready we like that, you can see it kind of getting some colour on it, Now
at this point in the story what I can do is add some store cupboard herbs, you
know so like mixed herbs or some oregano whatever you've got. Just put that in the
fat and it will start sizzling away So next up, two onions. So just half
and peel your onions and finely slice. So in we go with the onions and they will
start sucking up all that beautiful flavour already. Oh it smells amazing
already, come on! When these onions start to soften, I want
to add a little something else to it and that is some jalapeños. So I've got it in
the jar and what I'm gonna do is just pour some of that vinegar in, to give it
a nice little kind of sweet and sour vibe and a little spice. SO that's gonna
add to the flavour and then we'll put jalapeños in there as well. So that's on
a medium heat now and as that just continues to cook and get even better
and better, let me show you how to make this
beautiful pizza base, it is so, so simple and this is biggin' up another store
cupboard ingredient- self-raising flour 500 grams, okay.
So get yourself a bowl and if you've got a kilo bag half of it give or take. We're
gonna put in 250 millilitres of water or basically enough water until it comes
together as a dough very simple. And a good pinch of salt, three ingredients.
Just bring together that dough and you want to create a nice elastic dough. That
looks pretty good. A little bit more. So can you see how,
look at that, in literally one minute we've created quite a moist, sort of
elastic dough. Outrageously quick! So there you go, that is your dough and then
here is your topping. That goes on my board because I only want to wash one
thing up, yes, it's not just convenience and deliciousness, also I don't want to
wash up much. So I'm gonna take this dough- carefully, without touching the pot
pan of course, push this pizza in the pan out, just like that. So you can see how
springy this dough is and actually the heat is still on a medium heat, right, I'm
cooking this dough now, okay. So this is part of the cheat and then I'm gonna
come along and I'm gonna put the topping back on top and push the topping all
over the place, right to the edges. Now normally there'd be like mozzarella over
the top, well if you haven't got that what have we got? We've got cheddar. So
we'll have cheddar we'll take that. We want to be flexible
now, right? So whatever you've got, you can get it in there
and I quite like kind of getting little bombs of it, small bits, chunks of it. You
can get a grater if you want and put a little dusting over the top, it doesn't
matter. This will be a beautiful thing. A few more bits of jalapeños, just to kind
of you know make a point. So I'm going to turn the heat up to about medium-high
now and then I'll cook it for about three, three to five minutes until
there's a little crust starting to form which is about now. Let's put that in the
oven at full whack for about 10, 10 to 13 minutes
until it's crisp golden and sizzling. So this has had about ten minutes, ho-ho-ho-ho,
come on! Look at that, sizzling away. Such a great little cheat.
Get your spatula in there, take it off, look at that.
So good, absolutely lovely. Oh yes, brilliant. Crispy base, fluffy inside. Mmm, so good!
