Quick grilled pizza

                    Quick grilled pizza

                    Quick grilled pizza

                    Serves 4
                    Cooks In25 minutes plus proving time
                    DifficultyNot too tricky
                    Nutrition per serving
                    • Calories 393 20%
                    • Fat 17.2g 25%
                    • Saturates 2.5g 13%
                    • Sugars 4.2g 5%
                    • Salt 1.1g 18%
                    • Protein 8.8g 18%
                    • Carbs 54.1g 21%
                    • Fibre 2.8g -
                    Of an adult's reference intake
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Kate McCullough
                    Tap For Method

                    Ingredients

                    • 250 g strong bread flour
                    • 2 teaspoons dried yeast
                    • 1 teaspoon caster sugar
                    • olive oil
                    • 2 cloves of garlic
                    • 1 x 400 g tin of chopped tomatoes
                    • a few sprigs of fresh basil
                    Tap For Method
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Kate McCullough
                    Tap For Ingredients

                    Method

                    1. Mix the flour, yeast, sugar, 1 teaspoon of sea salt, 1?tablespoon of oil and 180ml to 200ml of tepid water.
                    2. Knead to an elastic dough, then cover and leave to rise for 1?hour.
                    3. Peel, chop and fry the garlic in 4 tablespoons of oil, then add the tomatoes, pick in the basil leaves, and season with salt and black pepper.
                    4. Preheat a griddle pan or barbecue.
                    5. Divide the dough into 4 balls, then roll each out. Brush one side of each with oil, then cook, oiled side down, for 2 to 4 minutes, or until the bottom looks cooked.
                    6. Brush the raw side with oil and flip over and cook until golden. Top with the sauce and toppings of your choice.
                    Jamie Magazine
                    Recipe From

                    Jamie Magazine

                    By Kate McCullough

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