Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. I’ve given you one of my favourite flavour combos for the topping here, but you can use whatever you’ve got. Add your flour, bit by bit, until it comes together. Cook on a medium heat for 5 to 10 minutes, or until the onions are soft and caramelised, stirring regularly. “So simple and so delicious, this super-easy method allows you to make tasty pizza in a flash. 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. – 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. It is also perfect for baking breads and biscuits. Use a rolling pin or clean hands to flatten and stretch the dough out. The 44-year-old TV chef is currently teaching the nation how to make the most of their cupboards during the coronavirus pandemic. Spoon the topping back over the pizza, spreading it out and pushing the sausage into the dough, then grate over the cheese. https://www.jamieoliver.com/recipes/bread-recipes/fried-pizza-pizza-fritta Turn the heat back up to medium-high and cook for 3 to 5 minutes, or until the base has started to crisp up. So find info and order pizza online! Plus we’re only using one pan, meaning minimal washing up. Peel and finely slice the onions then add to the pan with a pinch of sea salt and black pepper. Jamie Oliver has given up his secret tricks for making pizza in a pan. Now, tip your topping out of the pan for a moment, returning the pan to a medium heat. Step 3: Roll the dough into a smooth ball. We’re talking crispy on the outside, spongy in the middle, with just three ingredients for the base – flour, salt, water. Knead the dough on a lightly floured surface for a couple of minutes, then form into a rough round. Have a taste and season carefully, adding a bit more salt and pepper if it needs it. Tear up the mozzarella and dot the pieces over the sausage, then sprinkle over the fresh basil leaves, sliced fresh chilli, a good pinch of salt and pepper and the grated Parmesan. Put all the tomato sauce ingredients into a food processor or liquidizer with a good pinch of salt and black pepper and blitz to a purée. – Replace the sausage with 1 thinly sliced courgette and 1 deseeded and thinly sliced pepper. Only 4 left in stock. Step 1: Oil the pan and shape the dough to fit. https://www.jamieoliver.com/recipes/bread-recipes/cauliflower-cheese-pizza-pie Another cracking recipe from Jamie's new TV show Keep Cooking and Carry on. Be creative, and embrace what’s in your fridge and store cupboard – the possibilities are endless. Divide your blitzed tomato sauce between the pizzas and spread around. – You could use this dough to make a flatbread, or cut it up to make quick naan-style breads or even dumplings. It absorbs moisture and heats up evenly to produce pizza with an authentic crispy base. First of all we're going to start with sausage. Put a large non-stick, ovenproof frying pan on a medium-high heat. The 44-year-old TV chef is currently teaching the nation how to make the most of their cupboards during the coronavirus pandemic. Making Pizza in a Frying Pan - Jamie Oliver's Cheat's Pizza from 30 Minute Meals Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Includes 1 pizza stone, 1 serving rack and instructions. Meanwhile, for the dough, pile the flour into a bowl with a good pinch of sea salt. Serve with a nice salad, if you like. So find info and order pizza online! For a classic Chicago deep pan pizza recipe check out Jamie’s American Hot version. 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