Since I’m now a fully fledged Manager and working the 9-5 (and then some) routine, I’m increasingly on the lookout for quick dinners. Not only do I want something quick, I want something mind numbingly easy. Now I’m all for chilling out in the kitchen – sure that’s just what I need some days, but, elaborate and complex recipes after a stressful day at work, that’s just not how I roll. I’ll save the challenges for the weekends, holiday time and, should I ever be lucky enough to get one, a much hallowed midweek day off.
One of my ‘go too’ books of the moment is Jamie Oliver’s 30 Minute Meals. I’m a great fan of Jamie, I adore his style of cooking and how captivating he is – which other recent chef has inspired so many ‘reluctant cooks’?. What Jamie does for charity is commendable, and he approaches food as if he appreciates every single morsel.
Now, as regular readers will do doubt have noticed I’m usually all for following authentic recipes, using traditional methods … Well this breaks all the rules and cannot be called authentic in any sense of the word. If you want authentic this is the wrong recipe.
I love making authentic pizza, it is a regular occurrence here, but I’m nowhere near well planned enough to make the dough in advance ready to cook on my return from work. And, I’m not likely to know what I want to eat that for in advance; I’m a spur of the moment girl.
This is a yeast free pizza, with self raising flour being used instead, which gives an almost scone texture, but the dough is rolled so thinly that you’d barely noticed. You need to be careful not to swap the pizza with sauce, otherwise it will be a soggy mess; but, feel free to adapt the toppings to your hearts content. My favourites? spicy salami & chilli, with mozzarella, roasted vegetables with creamy mascarpone, proscuitto, mushrooms & mozzarella.
The result? It wasn’t the best pizza I’ve ever eaten but it’s far superior to the supermarket ready made varieties and most of those ghastly takeouts. For a faff-free quick and tasty pizza it’s a winner.