Vegetarian pizza recipe jamie oliver - Freezerfriendly recipes
Once you've tried this easy pizza dough recipe, you'll never look back (trust me) Homemade pizza dough makes all the difference – topped with sausage meatballs, broccoli and fennel, this is epic! This savory use of puff pastry results in a delicious and fun “reverse” pizza that's packed with fresh veg and all the crispy, buttery, flaky layers of your dreams.
Gennaro’s mini pizzas with hidden veg sauce
Provided by: Gennaro Contaldo
Total time: 150 minutes
Yields: 6 items
Number of ingredients: 19
- PIZZA DOUGH
- 250 g strong white bread flour , or tipo 00, plus extra for dusting
- 250 g wholemeal flour
- 1 x 7 g sachet dried yeast
- fine semolina , for dusting
- HIDDEN VEG SAUCE
- 1 onion
- 100 g mushrooms
- 1 stick of celery
- 1 carrot
- 1 clove of garlic
- 3 sprigs of fresh oregano
- olive oil
- 2 handfuls of baby spinach
- 1 x 400 g tin of chopped tomatoes
- BASIC TOPPING
- 2 x 125 g balls of mozzarella
- fresh oregano
- Parmesan cheese
- Calories: 467 calories
- Fat: 16.4 g fat
- Saturated Fat: 6.8 g saturated fat
- Protein: 20.1 g protein
- Carbohydrate: 23.9 g carbohydrate
- Sugar: 6.2 g sugar
- Sodium: 0.9 g salt
- Fiber: 6.8 g fibre
- Preheat the oven to 220ºC/425ºF/gas 7 and place a large flat baking tray upside-down in the oven to heat up.
- Add the flours and a good pinch of sea salt to a large bowl and make a well in the middle.
- In a jug, mix 325ml lukewarm water with the yeast. Pour the mixture into the well and mix thoroughly, gradually bringing in the flour from the sides until you get a rough dough – if it’s too sticky, add a little more flour.
- Knead in the bowl until smooth.
- On a flour-dusted surface, split the dough in half. Divide one half into two (for the adults) and the remaining half into 4 (for the kids).
- Roll each piece into a ball and place on a semolina-dusted tray, leaving a gap between each one. Cover with clingfilm and place in a warm place to prove for 35 minutes, or until doubled in size.
- Next, make the sauce. Peel and finely chop the onion, then clean and roughly chop the mushrooms. Trim and roughly chop the celery and carrot, peel and finely chop the garlic, and pick the oregano.
- Heat 3 tablespoons of oil in a medium pan on a medium heat, then add the onion, celery, carrot and garlic.
- Cook down for a few minutes, then add the remaining veg, oregano, chopped tomatoes and a good splash of water.
- Season lightly with black pepper, then cook for 10 to 15 minutes, or until the vegetables are soft. Blitz until smooth with a stick blender, adding a splash of water to loosen, if needed.
- On a flour-dusted surface, press and shape a piece of dough out to the thickness of a pound coin, keeping the crust on the thicker side – this will help hold the sauce.
- Drizzle with a little oil, then spoon on a nice layer of sauce, spreading it all over the pizza, stopping 1cm from the edge.
- Tear and dot over mozzarella, then top with whatever you fancy – I like finely sliced courgette and red pepper, with some fresh oregano and a small grating of Parmesan, to finish, but feel free to come up with your own combinations.
- Pull the pizza onto a flat semolina-dusted tray, then very carefully slide onto the preheated tray that's in the oven. Cook for 7 to 10 minutes for the kids' pizzas and around 15 minutes for the larger ones, or until golden, crispy and cooked through.
- Repeat with the remaining dough and keep cooking them as and when you’re ready. Serve with a crisp green salad.
Reverse Puff Pastry Pizza
Homemade Ratatouille Pizza
Homemade Pizza | Keep Cooking & Carry On
Reverse puff pastry veggie pizza
Provided by: Undine Renner
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 0 servings
Number of ingredients: 12
- 1 puff pastry sheet
- 1 zucchini
- 1 red onion
- 1 yellow bell pepper
- 8.75 oz cherry tomatoes
- 3 sprigs oregano
- 1 tbsp olive oil
- 1 cup buffalo mozzarella cheese
- 1 tbsp balsamic glaze
- 4 sprigs basil
- Serving Size: 1 Servings
- Calories: 454 cal
- Protein: 17 g
- Fat: 29 g
- Carbohydrate: 35 g
- Preheat the oven to 180°C/360°F. Cut zucchini into thin slices. Peel and quarter the onion, then pull the petals apart. Quarter the bell pepper and cut each quarter into bite-sized pieces. Halve cherry tomatoes.
- Place vegetables in a baking dish and season with oregano, salt, and pepper. Drizzle olive oil over the top and toss to coat. Transfer to the oven and roast at 180°C/360°F for approx. 15 min.
- Remove roasted veggies from the oven and lay the puff pastry over the vegetables, tucking in the edges. Transfer back to the oven and bake at 180°C/360°F for approx. 30 min., or until the pastry is golden and crisp.
- Use a spatula to help loosen pizza from the dish, then carefully invert onto a cutting board. Tear mozzarella into bite-sized pieces and distribute over the pizza. Drizzle with balsamic glaze and basil leaves. Enjoy!
Provided by: Jamie Oliver
Total time: 20 minutes
Yields: 8 items
Number of ingredients: 5
- 1 kg white bread flour or Tipo '00' flour , or 800g strong white bread flour or Tipo '00' flour, plus 200g finely ground semolina flour
- 1 teaspoon fine sea salt
- 2 x 7 g dried yeast sachets
- 1 tablespoon golden caster sugar
- 4 tablespoons extra virgin olive oil
- Calories: 490 calories
- Fat: 7.7 g fat
- Saturated Fat: 1.1 g saturated fat
- Protein: 15 g protein
- Carbohydrate: 96.1 g carbohydrate
- Sugar: 3.7 g sugar
- Sodium: 0.5 g salt
- Fiber: 3.9 g fibre
- Sieve the flour/s and salt on to a clean work surface and make a well in the middle.
- In a jug, mix the yeast, sugar and oil into 650ml of lukewarm water and leave for a few minutes, then pour into the well.
- Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough.
- Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a damp cloth and place in a warm room for about an hour until the dough has doubled in size.
- Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands – this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required.
- If using straight away, divide the dough up into as many little balls as you want to make pizzas – this amount of dough is enough to make about six to eight medium pizzas.
- Timing-wise, it’s a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don’t roll them out and leave them hanging around for a few hours, though – if you are working in advance like this it’s better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so there’s one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tin foil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.
Provided by: Jamie Oliver
Total time: 90 minutes
Yields: 8 servings
Number of ingredients: 19
- 1 kg strong white bread flour , (or 800g strong bread flour mixed with 200g semolina flour)
- 1 level teaspoon fine sea salt
- 2 x 7g sachets of dried yeast
- 1 tablespoon golden caster sugar
- 4 tablespoons extra-virgin olive oil
- For the tomato sauce:
- 4 cloves of garlic
- olive oil
- 1 bunch of fresh basil
- 3 x 400g tins of whole plum tomatoes
- sea salt
- freshly ground black pepper
- For the topping:
- 1 small head of broccoli
- 4 quality anchovy fillets
- 1 fresh red chilli
- 2–3 Italian-style sausages
- 150 g Taleggio cheese
- 1 tablespoon fennel seeds
- Calories: 840 calories
- Fat: 22 g fat
- Saturated Fat: 7.1 g saturated fat
- Protein: 33.5 g protein
- Carbohydrate: 136.5 g carbohydrate
- Sugar: 11.6 g sugar
- Sodium: 2.2 g salt
- Fiber: 0 g fibre
- For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
- 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 the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
- For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
- Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
- Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
- When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.