I had to pull a recipe out of my personal archives for this week’s Tasty Tuesday, and that recipe includes Jamie Oliver’s Cheat’s Pizza Crust.
Instead of using instant yeast, Jamie Oliver whips up his flour in a processor for that fluffy consistency and then quick cooks his crust in a cast iron skillet on the stove, only taking it off to add the sauce and toppings before popping it in the oven to finish it off. I was really missing my Piology dates with my girl Sasha, so I made pizza at home since I knew nobody else would make it like this out here in the UK.
Now in regard to cheese, I was searching for burrata, but as I couldn’t find it, I settled for buffalo mozzarella.
Okay, now I know most of you are like, “Buffalo? Wait, Burrata? Okay Tisha, what’s the difference? What’s wrong with sandwich mozzarella”
Well, buffalo mozzarella cheese is a semi-soft Italian cheese made from cow or water buffalo milk. Burrata cheese takes the mozzarella one step further — it’s mozzarella that’s formed into a pouch and then filled with soft, stringy curd and cream. Absolutely delicious!
Burrata has a magical flavour, but if you can’t find that, settling for buffalo mozzarella is probably the next best thing. Classic mozzarella is also okay if you cannot find either. Just please don’t use sandwich slices of mozzarella.
Courgette, Buffalo Mozzarella, Ricotta, & Spinach Pizza
Prep time: 30
Cook time: 8 min (divided)
- 1 1/2 cup self-rising flour
- 1/2 cup water
- 1 pinch salt
- 1 can chopped tomatoes
- 1 1/2 handful basil
- 1-2 cloves garlic
- Buffalo Mozzarella
- Toppings of choice (I used spinach, thinly sliced courgette, and ricotta)
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Food processor
- Cast-Iron Pan
- Chop all vegetables and set aside.
Prep tomato sauce.
- Open one can of crushed or chopped canned tomatoes and add a 5 chopped basil leaves.
- Add two cloves of garlic, a swig of balsamic vinegar, a drizzle of olive oil, and blend to make a sauce. Set aside.
- You can also make your own pasta sauce. Either add hidden veggies, add a white sauce by using a béchamel base, pesto, just simple olive oil.
- Take 1 1/2 cup self-rising dough (no substitutes) and place in food processor. Add 1/2 cup water, olive oil and pinch of salt. Pulsate to create dough. It will be quite wet. Blend until it comes away from the sides of the processor. Remember: You want the dough to be a bit thicker; it should be elastic, but not too wet to roll out with a rolling pin.
- Flour the work area. Take dough out of processor and flour the outside lightly. Roll dough outward in a circle to a shape that will fit the inside of your 14″ cast iron pan (1″thickness or less). If you don’t have a 14″ cast iron skillet, you can split the dough to make 2 separate pizzas, which is what I usually do.
Cook the crust.
- MAKE SURE YOUR PAN IS WELL OILED! The last thing you want is your crust sticking to the pan and refusing to pop out.
- Coat your cast iron pan with enough olive oil and heat it up before you add rolled out pizza dough.
- “FRY” pizza crust on stove for 3-4 minutes just enough to get it crispy on the bottom. Make sure you do not burn it.
- Remove from heat, then place sauce and toppings.
- Broil for another 4 minutes and serve immediately. If you don’t have a broiler, just heat on high (400F or 270c) for the same amount of time. Keep the heat coming from the bottom so that the crust is well cooked but watch that it does not burn.
I hope you enjoyed this Tasty Tuesday post. See you next week!