Jamie Oliver has appeared on the show Jamie: Keep Cooking and Carry On to share simple recipes during the coronavirus lockdown. He recently gave viewers a simple recipe to make deep pan pizza in just 15 minutes.
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The coronavirus crisis means Britons have been asked to stay home as much as possible.
With restaurants closed across the country, many will be trying to recreate their favourite meals at home.
Jamie Oliver shared an “easy” pizza recipe that can be made at home.
He said: “I’m going to make it from just store cupboard ingredients. It’s an easy recipe and you can knock it out in about 15 minutes.”
Two Cumberland sausages
One pinch of dried oregano
Half a teaspoon fennel seeds
Two red onions
Eight sliced jalapeños in brine
500g self-raising flour, plus extra for dusting
50g Cheddar cheese
Jamie said: “Take a pan on a medium high heat. First of all, we’re going to start with sausage.
“They go into the pan with a little bit of olive oil. I’ll get the sausage, grab it and squeeze the meat from the inside out to get mini meatballs.
“At this point, what you can do is add some store cupboard herbs like mixed herbs or oregano – whatever you’ve got.”
The chef then said to half and peel onions, slice them finely and add to the pan.
“When the onions start to soften, I want to add something else and that is jalapeños,” he explained.
“I’ve got it in the jar and I will pour some of the vinegar in to give a sweet and sour vibe and a little spice.”
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The expert then added the jalapeños and left the food to cook on a medium heat while the pizza base is prepared.
Speaking on the base, Jamie said: “It is so simple and uses another store cupboard ingredient – self-raising flour.
“Get yourself a bowl and if you’ve got a kilo bag use half of it, give or take.
“We’re going to put in 250ml of water – or enough until it comes together as a dough – then a pinch of salt.”
The dough should be mixed until it creates an elastic dough, Jamie explained.
The TV chef quickly kneaded the dough before tipping the contents of the pan onto a separate plate.
Then add the dough to the heated pan and push it out, Jamie explained.
“Then I’m going to come and put the topping back on top and push it all over the place,” he added.
“Usually there would be mozzarella but if you haven’t got that you can take cheddar. Whatever you’ve got, you can get it in there.”
Once the cheese is added on top, budding chefs should turn to a medium-high and cook for three to five minutes.
When a crust starts to form, it can be put in the oven on 240°C/475°F/gas 9 for around ten minutes, or until golden.
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