Simple Meal that combines 2 family favourites, Pizza & Cheeseburgers! What is not to love about this one? Simple & quick to make, full of flavours and textures and fully satisfying & filling. Great for a quick family midweek meal or a weekend dish.
500g Minced Scottish beef
2 Tsp Tomato ketchup
1 Tsp Worcestershire sauce
2 Tsp Whole grain mustard
Salt & Black pepper
4 Flatbreads (pita breads)
6 Tbsp of tomato passata or pizza Sauce
Chopped small red onion
1 Pepper, chopped into bite size pieces
Small Handful of cherry or grape tomatoes, halved
80-100g Cheddar cheese, grated
Preheat your oven to 230 deg.
Heat a little oil in a fry pan and fry the minced beef until browned and cook through. Add to the the pan the ketchup, Worcestershire sauce, mustard and pepper, mix.
Place the Flatbreads (Pitas) onto a baking tray and top each bread with about 1 tbsp of passata sauce leaving approx 1/2 inch border then top with the minced beef, onion, pepper, grated cheese and tomatoes, season then bake in the oven for about 8-10 minutes until crisp. Enjoy!
I do Love Pizza! Pizza originated from Italy and is usually a round or flattened wheat base with cheese and tomatoes. Through the years pizza has had many a different toppings, such as onions, olives, mushrooms, meat and dare I say Pineapple even! Pineapple in our house is very debatable whether it is a good topping or not what’s your take on it? Lol!
I just found out that the term PIZZA was first recorded in the 10th Century in a Latin manuscript from the Italian town of Gaeta, Lazio. Pizza has became one of the most popular foods in the world, especially in Europe and North America. The Baking/Cooking of Pizza varies around the world, with the most popular being a wood fired oven. Unfortunately, I don’t have one of these….yet! lol! I did invest in a Pizza Stone which to me is the next best thing for that perfect crusty base.
Although I am a fan of Traditional Foods, I also do like to experiment and decided to take a look at how I could make Pizza a bit different. Taking the traditional shape dough and filling only the middle then bringing up the sides and over like a calzone almost, this was my creation…..a Braided Style Pizza Wrap.
To be honest this is entirely up to your own tastes, this is what I used:-
1 Ball Mozzarella, sliced
100g Grated Cheddar Cheese
Mushrooms, washed, sliced
125g Sliced Hungarian Smoked Sausage (or any smoked sausage) I love the Gyulai Kolbasz as it has a lovely smoked paprika flavour. I recently purchased from the Transylvania Shop in Glasgow, they have amazing foodie finds. https://www.transylvaniashopandcoffee.co.uk/
To prepare the dough, sift flour into a mixer bowl with sugar and salt. Put the lukewarm water into a measuring jug and add the dried yeast, allow the yeast to start to bubble and react, approx 5-10 minutes.
Make a well in the center of the flour mix and add in the olive oil and the yeast mixture and slowly using a dough hook bring the dough together and knead for about 10 minutes or until the dough bounces back when pressed. (alternatively use your hands in a bowl and knead on a floured work surface) Allow to rise at room temperature or in your oven and 40 deg C until it doubles in size, approx 1-2 hours. Once doubled in size, punch back air and shape.
If you have a pizza stone, place on the oven rack and preheat your oven to its highest temperature, usually 250deg C. If not, preheat a baking tray or pizza tray in oven at 220 deg C.
To make the sauce put everything into a pot and heat through for about 5 minutes, using a blender blitz into a smooth sauce.
Meanwhile prepare your pizza wrap. Roll out the dough into a rough rectangle shape.
Spoon some of the pizza sauce down the middle, I measured dough into 3 equal sections. Then add your toppings onto the sauce, starting with the mozzarella first, then the rest.
With a sharp knife make horizontal cuts at either side in the pastry, then one by one and alternating each side, wrap up the pizza, securing the ends.
Reduce your oven temperature to 220 deg C before putting pizza in, slide onto pizza stone or tray and bake for about 15-20 minutes or until golden brown.
Remove and serve. This is also a good sharing idea as you can cut each section into pieces for everyone, great for parties.
I told my other half he was getting pizza for his dinner tonight, however, when I went to make the pizza dough I discovered I had no yeast….Aaarrrgghhh!! I can’t even remember using my last sachet! lol!
Frantically thinking how can I get around this, I remembered someone telling me once they using baking powder instead of yeast for a yeast free base. Yes, I could do that, I had baking powder in my cupboards.
I have to say this was so quick to make ( 5 minutes rather than 2 hours!) and it was actually very tasty. Baked well too.
350g White Bread Flour
1 tsp salt
1 tsp caster sugar
1 tbsp olive oil
3 tsp baking powder
170ml warm water
Put everything into a mixer and mix until combined. Knead for about 2-3 minutes until dough is smooth.
Cut into 2 sections and roll out into desired shape and thickness. (the dough is very stretchy and will bounce back so just bare with it and stretch)
Now spread your tomato sauce base and add on your chosen toppings.
I know, I’m going to tell you all about my Crisperplate again….lol! Just 7 minutes bake time for these quick and easy puff pastry pizzas, compared to an oven bake (20 mins), the Crisper does it in more than half the time with the same results.
One my own this afternoon I just wanted a quick lunch, so this was perfect. I decided to use up things in my fridge, so I went for this combo, but you can make any combination you like. (times may vary)
1 roll puff pastry (use half if making 2) – cut in half or quarter if making 4
2 tbsp tomato paste
Mushrooms – I used Chestnut
Little olive oil
Pre heat your crisper plate for 2 minutes
Roll out pastry and with each half, score a 1cm border all the way around.
Score a couple of diagonal lines in the middle (do not go right through) then place onto crisper plate.
Place grated mozzarella into the middle, evenly but not too thick. Season.
Then place the mushrooms in a layer evenly and drizzle a little oil over. Season
Cook on Crisper setting for 7-8 minutes or until your desired brownness level.
This is my go to Pizza Sauce, ever since I started cooking I always look for healthier options to shop bought products and this is definitely one of them. Not only are your homemade options healthier but so much more tastier.
Makes enough for 2 large pizzas
250g of fresh tomatoes or 1 can 400g of chopped tin tomatoes. (I would urge you to try fresh it makes such a difference to the flavour.
4 garlic cloves – minced
2 teaspoons balsamic vinegar
salt & fresh cracked pepper
1 tbsp Olive oil
First place the fresh tomatoes into a pan of boiling water to loose the skins (about 10 mins). Remove skins before placing into processor.
Combine all of the ingredients into a food processor and blitz until smooth. Tasting through and adding more pepper or oil as required. If you prefer a really thick sauce, drain some of the tomato juice before putting into the blender.
The sauce can be used straight away or chilled in the fridge up to 1 week.
I love pizza……….and always make my own, that way I can make it a bit healthier and not feel guilty eating it. Here are two different toppings we done this weekend. I also used my pizza stone to crisp the bottom of my pizza.
Makes 2 large pizza bases
For the Pizza Base:-
200g White Flour
200g Wholemeal Flour
7g yeast sachet
300ml warm water
1 tbsp golden caster sugar
1 tsp salt
Pepper to taste
Sift the flours into a bowl along with the salt. Make a well in the middle.
Add the yeast to the warm water and sugar, stir and let sit for 10 mins.
Meanwhile pre-heat oven to 220 deg or Pizza setting, if you have one.
If you have a pizza stone, preheat.
Little at a time add the yeast water to the flour and mix in until you get dough like mixture.
Put a little olive oil on your worktop and knead the dough for about 10 mins, stretching all the time until elastic like.
Prove the dough for about 1 hour or until double in size. Cut dough into 2 parts and wrap in cling film, refrigerate for about 1/2hr or overnight. (I find doing this make the dough easier to roll out)
Roll out to desired thickness and size. Prick with a fork so it doesn’t rise too much and cook gently at 220 deg for 5-10 mins.
Base now ready for toppings.
Tomato sauce topping:-
1 400g chopped tin tomatoes
1 garlic clove – chopped
1 handful of basil
salt and pepper
Gently cook the garlic and basil with salt n pepper. Add in the tin tomatoes and heat through for about 15 mins. Ready to serve.
You can of course use any toppings of your choice, this is what I used:-
1 Choice:- Chorizo, Red Pepper, Grilled Chicken pieces, mozzarella, red onion grated cheddar cheese for top.
2 Choice:- Chorizo, Red pepper, mozzarella, mushrooms, grated cheddar for top.