Pan-fried Pizza Amalfitan
A pizza makes a perfect snack meal for one and this particular recipe (the basis of which I learned from Elizabeth David in her lovely book, Italian Food), is made very quickly indeed in a frying-pan. The toppings, of course, are flexible: once you have made the base a few times and got the feel of it, you can be wonderfully inventive. The topping for Pizza Amalfitan is one suggestion for your pizza base, and a particularly colourful one!
|For the pizza base:|
|4 oz (110 g) plain flour|
|1 level teaspoon baking powder|
|freshly milled black pepper|
|½ level teaspoon dried oregano|
|about 6 fl oz (180 ml) oil|
|For the topping:|
|4 tomatoes, thinly sliced|
|half a 6 oz (175 g) Mozzarella, diced|
|4-6 fresh basil sprigs|
|4-6 anchovy fillets, drained and split in half lengthways|
|2 level teaspoons drained capers|
|6 pitted black olives, sliced|
|1 tablespoon oil|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a 7 inch (18 cm) frying-pan.|
This recipe is from Delia's One is Fun
Start off by measuring the flour and baking powder, ½ level teaspoon salt, pepper and oregano in a mixing bowl and mix them together. Then, in a cup, combine 1 tablespoon of the oil with 3 tablespoons water and pour this into the dry mixture.
Now using a wooden spoon, stir to form a moist but unsticky dough, then transfer this to a floured working surface and knead it a little before rolling – or patting – out to a 7 inch (18 cm) diameter round.
Now heat up a solid 7 inch (18 cm) frying-pan before adding sufficient oil to give you a depth of about ¼ inch (½ cm).
When the oil is hot, slip in the round of dough and cook over a moderate heat for 5 minutes.
While it's cooking liberally oil a dinner plate, and as soon as the base of the pizza is nicely browned invert it on to the oiled plate, then slip the dough straight back into the pan to cook the other side until nicely browned.
Meanwhile, preheat the grill.
Now arrange the sliced tomatoes over the pizza base, then sprinkle with the diced Mozzarella and basil. Arrange the sliced anchovy fillets in a criss-cross pattern over next, then sprinkle on the capers and olives.
Drizzle a little oil over the top of the pizza, season with freshly milled pepper but not too much salt (because of the saltiness of the anchovies) then transfer to cook under the grill for 5 minutes until the top is browned and bubbling.
Then eat it straight away.
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This would make a perfect main-course salad for a hot summer's day, served on a bed of crisp lettuce and garnished with watercress. A Marks & Spencer cooked chicken leg portion is the perfect size.
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