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Jamie Oliver Pizza

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Here’s Jamie Oliver’s simple recipe for pizza dough. I love it and it’s always my go-to recipe when I’m in the pizza making zone!

 I use my barbecue with a lid and a temperature gauge as the oven. You can really heat up the barbecue very high and you get great crusty pizza.

Jamie Oliver’s recipe is really straightforward and easy to follow, and it freezes really well. I tend to make a batch of dough, then divide into portions to freeze. I can then defrost and make pizza whenever I like!

This is the link to Jamie’e original recipe: http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza

Here’s Jamie’s recipe, with a couple of tweaks I have made to the original. The quantity below gives you 4 small pizzas, enough for 2.  Doubling the quantities gives you pizzas for 4.

Pizza Dough

Ingredients

500g strong white bread flour

1/2 level tablespoon fine sea salt

1×7 g sachet dried yeast

1/2 tbs  caster sugar

325 ml lukewarm water

Semolina for dusting

Method

Pile the flour and salt on to a clean surface and make a well in the centre. Add  yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using one hand to stretch the dough toward you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with plastic wrap and let double in size for about 1 hour.

Divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top.  Do the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack and cover them with cling film.

Preheat your barbecue till very hot (at least 250 degrees C) with the lid closed.  Heat 2 baking sheets in the barbecue.
Put two of the rolled-out dough rounds onto each of two baking sheets, scattering each sheet with a dusting of semolina first.  At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Scatter over your fillings, tearing  the mozzarella into rough pieces. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper.  Put the baking sheets onto the barbecue, lid down. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Easy Tomato Sauce Or Passata

Ingredients

olive oil

2 cloves garlic, peeled and finely sliced

1/2 bunch fresh basil, leaves picked and torn

3 x 400 tinned plum tomatoes

sea salt

freshly ground black pepper

Method

Place a large non-stick frying pan on the heat and pour in a couple of  generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches , so you can defrost exactly the amount you need.

Fillings for Pizza

Anything goes! You can start your pizza off with the tomato passata, or go for a white pizza (bianca). Cheese is almost always good and mozzarella makes for a beautiful gooey pizza. Add anything you think will work!

I made two tomato, mozzarella and basil pizzas, basically a pizza margherita, and for the other pizzas I added passata, artichoke heart, caramelized onion and a simple scattering of thyme leaves.

 

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Treacle Glazed Barbecue Steak

I saw this recipe on James Martin’s entertaining new series James Martin’s French Adventure. I acquired the book to go with the series, see here for a link. It’s a tasty take on the traditional barbecue steak, with a sticky treacle glaze.

I cooked with sirloin, a cut I think barbecues well. Any large thick steak would do, thick enough to cut into decent slices once cooked.

The quantities in my recipe are for 2; James’ original recipe is for 4.

Easy to cook, easy to eat!

Ingredients

1/2 baguette

50ml olive oil

1 half of a cut garlic bulb

2 large steaks (sirloin, rib eye, scotch fillet, all work well)

1 tbsp black treacle

A few thyme leaves

A splash of Worcestershire sauce

A couple of drops of Tabasco

2 spring onions

Mixed salad greens to serve

Method

Preheat a barbecue or cast iron grill pan on the stove top, till very hot.

Slice the baguette lengthways, then cut in half crossways. Drizzle with a little of the oil and char both sides on the barbecue or grill pan.  Remove and rub the cut surface of the garlic over the cut side of the baguette. Cover loosely with foil to keep the baguette pieces warm while you cook the steaks.

Pour the remaining oil into a bowl, add the black treacle, thyme and Worcestershire and Tabasco sauces, and mix together.

Cook the steaks on the barbecue or grill pan for about 4 minutes, then baste with the treacle mix and cook for 2 more minutes. Carefully turn the steaks, spoon over some more treacle, leaving a little for drizzling once the the dish is served. Cook for a further 4 minutes. Remove the steaks from the heat and leave to rest.

Cut the spring onions into 2 or 4 pieces lengthways, depending on the size of the onions.  Place on the barbecue or grill pan and cook for 3–4 minutes, turning halfway through.

Place the baguette pieces on a serving platter. I used the grill pan to serve once it had cooled down. Slice the steaks thickly, and put on top of the baguette pieces. Scatter the salad greens and spring onions on the platter. Finish with a drizzle or two of the treacle sauce to serve.

 

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Individual Pizzas: Jamie Oliver Style

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I am now making “proper pizza” – pizza cooked in a high heat source, fillings cooked on top of the base. Last time I made proper pizza, I borrowed the antique stove of my friends in the Southern Highlands:
https://thequirkandthecool.com/?s=proper+pizza

This time I used my barbecue with a lid and a temperature gauge as the oven. You can really heat up the barebecue very high and get great crusty pizza!

I have used Jamie Oliver’s recipe – it’s really straighforward and easy to follow – with some tweaks of my own.

http://www.jamieoliver.com/recipes/bread-recipes/basic-pizza

The quantity below gives you 4 small pizzas, enough for 2.  Doubling the quantities gives you pizzas for 4.

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Pizza Dough

Ingredients

500g strong white bread flour

1/2 level tablespoon fine sea salt

1×7 g sachet dried yeast

1/2 tbs  caster sugar

325 ml lukewarm water

Semolina for dusting

Method

Pile the flour and salt on to a clean surface and make a well in the centre. Add  yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.
Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
Knead the dough by rolling it backward and forward, using one hand to stretch the dough toward you and the other hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.
Place the dough in a lightly greased bowl. Cover with plastic wrap and let double in size for about 1 hour.

Divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.
Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top.  Do the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack and cover them with cling film.

Preheat your barbecue till very hot (at least 250 degrees C) with the lid closed.  Heat 2 baking sheets in the barbecue.
Put two of the rolled-out dough rounds onto each of two baking sheets, scattering each sheet with a dusting of semolina first.  At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Scatter over your fillings, tearing  the mozzarella into rough pieces. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper.  Put the baking sheets onto the barbecue, lid down. Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Easy Tomato Sauce Or Passata

Ingredients

olive oil

2 cloves garlic, peeled and finely sliced

1/2 bunch fresh basil, leaves picked and torn

3 x 400 tinned plum tomatoes

sea salt

freshly ground black pepper

Method

Place a large non-stick frying pan on the heat and pour in a couple of  generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches , so you can defrost exactly the amount you need.

Fillings for Pizza

Anything goes! You can start your pizza off with the tomato passata, or go for a white pizza (bianca). Cheese is almost always good and mozzarella makes for a beautiful gooey pizza. Add anything you think will work!

I made two tomato, mozzarella and basil pizzas, basically a pizza margherita, and for the other pizzas I added passata, artichoke heart, caramelized onion and a simple scattering of thyme leaves.

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Fresh Fig, Taleggio and Walnut Pizza on the Grill

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Another pizza on the grill using autumn produce. Figs were plentiful, relatively cheap in Sydney and delicious, during the Indian summer and early autumn.

I added my current favourite cheese, taleggio, with walnuts. Taleggio and walnuts are a match made in heaven, in ravioli, in salads, grilled on cape seed bread and of course on pizza.

The grilled pizza is my usual recipe, featured several times on this blog.

Ingredients
Dough

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups bread (strong) flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Toppings

2-3 fresh figs,sliced
100-150g taleggio cheese, torn into chunks
1 tablespoon chutney or sweet onion relish, or to taste
A handful of walnut pieces, roughly chopped

Method
Pizza
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over fresh figs, taleggio cheese, chutney or sweet onion relish and walnut pieces.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.

Serve with a scattering of greens – rocket, baby spinach or similar and fresh herbs.

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Pear, Artichoke and Blue Cheese Grilled Pizza With Rosé and Cranberry Dressing

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Making pizza on the barbecue is really easy as I discovered when I made one for the first  time. I make lots of pizzas – home made is always nicest – but I was delighted with how quick and easy grilling the dough on the barbecue is!

This recipe was inspired by Bobby Flay’s recipe from his Barbecue Addiction television program: http://m.foodnetwork.com/recipes/551582

You make a normal pizza yeast dough – then grill it for a minute each side on the bars of a very hot barbecue. Then dress the grilled pizza with your toppings of choice, place on a baking tray and heat on the barbecue on medium heat, with the hood down to simulate an oven.

Fresh, hot, grilled pizza made right in front of your friends! You could even do “make your toppings” with everyone customizing their own pizza!

Ingredients
Dough

2 ¼ tsp dry yeast
1 cup warm water (40.5 – 46 degrees C)
2 to 2 ½ cups Tipo 00 flour, plus more for dusting
1 tsp sea salt
Extra-virgin olive oil

Toppings

1 cup grated cheddar cheese
2 spring onions finely chopped
1 pear, sliced
2 -3 artichoke hearts, sliced
A handful of crumbled blue cheese (to taste)
Rosemary sprigs

Method
Pizza
Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in most of the flour and the salt, stirring until smooth. Continue adding the flour, 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.

Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Knead the dough until it is smooth, elastic and soft, but a little sticky, about 10 minutes. Shape the dough into a ball and transfer to bowl lightly oiled with extra virgin olive oil, turn to coat. Cover with cling wrap and let rise in a warm place until it doubles in volume, about 2-3 hours. Press it with your finger to see if it’s done; an indent should remain.

Remove the dough from the bowl, divide in half and shape each half into a ball. This quantity makes 2 small pizzas. Or leave as 1 ball for 1 large pizza.

Brush with more oil and set aside for 30 minutes.

Heat your barbecue to very high.

Stretch and shape the ball/s of dough into a rectangle or round – or any rustic shape! Brush the top/s with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly on the bars, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.

Place the pizza/s on a baking tray and apply your toppings:

Scatter over cheddar cheese, spring onions, sliced pear, sliced artichoke hearts and crumbled blue cheese.

Return to the barbecue, turn down the heat  to medium, close the cover and cook until the cheese has melted and the pears are heated through, about 5 minutes.

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Remove from the barbecue and drizzle with the rosé and cranberry dressing and garnish with rosemary sprigs. Cut and serve immediately.

Rosé and Cranberry Dressing
Combine ¼ glass of rosé with a splash of caramelized balsamic, 2 tbs extra virgin olive oil, 2 tsp of cranberry sauce and sea salt and black pepper to taste. You can vary these proportions to achieve the desired taste.

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