Believe it or not but pizza does feature in the book, only two recipes, this one and one with a more traditional pizza base using yeast. This is actually from the cheese chapter of the book.
4oz self raising flour
Half tsp salt
5 tbsps cooking oil
3-4 tbsps water
1 small onion chopped
1 medium can of tomatoes or half-quarter lb of fresh tomatoes skinned and chopped
1-2 tsps mixed herbs
4oz cheese cut in to cubes
Olives or anchovies
Mix the flour and salt and stir in 1 tbsps of the oil and enough water to mix to a fairly soft dough. Roll out to a 7 inch round and fry on one side in the remaining oil in a large frying pan. Meanwhile make the topping by frying the onion, tomatoes and herbs in the butter. Turn the dough over and spread with the tomato mixture, the cheese and olives or anchovies. Fry the underside until golden and place under a hot grill until the cheese is golden and bubbling.
I started the onion and tomato mixture before cooking the dough in the frying pan. The dough cooked pretty quickly and I didn’t think that would allow enough time for the onion to cook. I used fresh tomatoes and allowed them to cook with the onion for a good ten minutes. I just used Red Leicester cheddar, that’s all I had in the fridge except for blue cheese! I think a mozzarella or tallegio would’ve been better. The book suggests this is enough for 2-3, we had this between the three of us with some homemade oven chips and was enough.
This makes a scone like pizza base, it does rise when cooking and is quite a soft base. Was a bit messy to eat as well, but think that’s to do with my tomato sauce, I think it could’ve done with even more cooking to make it a bit thicker. I used olives, and there are so many ways you could adapt this. You could also roll the dough out even thinner for a thinner crust. I really like the way the pizza base tasted and the texture, next time I’d consider adding some herbs to the actual base as well.
Would I make it again? Yes, as the name suggests it was quick to make, and was tasty.