Deep Pan Pizzas

INGREDIENTS:

4 cloves of garlic

2 red peppers

1 tablespoon olive oil 4 tablespoons tomato purée 2 x 400g tins of plum tomatoes

METHOD:

2 red onions

85g smoked pancetta ½ teaspoon dried oregano 250g self-raising flour Salt

100g grated Cheddar cheese

1. Chop the garlic and finely chop the red pepper. Fry them in a little oil for around 10 minutes, until the pepper is soft, then add the tomato purée and tinned tomatoes and cook for five minutes. Using a hand blender or a normal blender, blitz the sauce to make it smooth. It’s fine if you don’t have a blender, the sauce will just be chunky.

2. Chop the red onions and pancetta and pan fry them with the oregano in another pan. When the pancetta is crispy, remove and set aside.

3. Preheat your oven to 190°C fan.

4. Place the flour in a bowl with 100ml of water and a pinch of salt. Mix with your hands, then knead until you get a spongy dough. If the dough looks dry then add a splash more water.

5. Sprinkle some flour on a work surface and roll the dough into a round just larger than your pan.

6. Dust a large ovenproof frying pan with flour and add your rolled dough, pushing the edges into the sides of the pan to cover the base.

7. Spoon half of the sauce into the base of the pan. Add half of the pancetta and onions and half of the cheese. Then repeat with the remaining sauce, onions, pancetta and finally scatter over the remaining cheese. Place the pan on the hob over a medium to low heat for five minutes.

8. Put your pizza, still in the pan, into the oven for 15 minutes, or until the dough is cooked and the cheese melted and bubbling. Cool for five minutes then serve.

Serves

2

†

† † † † 2. 3. † 1 tablespoon dried thyme

† ½ teaspoon chilli flakes

(optional)

† 1 x 400g tin of chopped

tomatoes

† 800ml chicken stock

† 8 lasagne sheets

† 100ml single cream

† A handful of Parmesan cheese, and extra for topping

up lengthways into long pieces. You should get four slices from every sheet. Put the slices into the soup to finish cooking – they will need another 10–15 minutes on a low heat, until al dente. Before serving, stir in the single cream and a big handful of Parmesan and cook for another 10 minutes to warm through. Season to taste.

4. Serve in large bowls with some garlic bread, and then sprinkle some Parmesan on top, with more chilli flakes if you like.

Serves: 4 Time: 15 minutes 6 hours prep, slow cooking, 15 minutes to serve Serves: 4 Time: 40 minutes