Jamie Oliverhas with thisfor a juicy, seasonal blitzonce again shot down the culinary bird. Red onions, intense rosemary, sweet grapes and crunchy, aromatic pine nuts come together in this recipe to create a culinary delight that is served on a wonderfully airy pizza dough. The whole thing is rounded off by Oliver with traditional Cumberland sausages and fine mozzarella - an exotic-sounding combination that has a lot to offer.
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Of course, you can adapt the toppings of the lightning pizza to suit your own palate. The base – a juicy oneat the speed of light - remains the same. For example, finely sliced pumpkin wedges, figs and sliced persimmons are seasonal and ideal, which provide sweet accents on the pizza instead of grapes. Instead of mozzarella, goat's cream cheese also tastes excellent on Oliver's Blitzpizza, for example with chopped walnuts and a few leaves of lamb's lettuce. Have fun trying it out!
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Jamie Oliver's secret recipe for juicy pizza in 30 minutes
Ingredients for two servings
- 150g self-rising flour, plus extra for dusting
- Plenty of virgin olive oil
- 2 high quality Cumberland sausages or vegetarian sausages
- 1 small red onion
- 1 sprig of rosemary
- 1 heaped tablespoon of tomato paste
- 100g seedless red grapes
- 1 cup Mozzarella (125 g)
- 1 tablespoon pine nuts
preparation
- Preheat the oven to maximum temperature (240ºC).
- Put the flour with a small pinch of sea salt in a bowl, add 80 milliliters of water and mix into a dough. Knead the dough on a floured work surface for two minutes, adding a little more flour if necessary. Roll out into a large oval piece (approx. 15 cm x 30 cm) and place in a large, sturdy, oiled baking tray.
- Cover with a clean, damp tea towel and let rest. Meanwhile, heat a small nonstick skillet over medium-high heat. Press the sausage meat out of the casings into small balls (for vegetarian sausages, cut them roughly and use a tablespoon of olive oil for frying). Fry the balls until golden brown, turning regularly.
- Peel the red onion and chop it very finely, ideally with a mandolin (use protection). Pick off the rosemary leaves and mix with the onion, a pinch of sea salt, black pepper and a tablespoon of oil until everything is well coated.
- Spread the tomato paste on the dough, spread the marinated red onions on top and add the sausage balls on top.
- Toss the grapes in the pan for a minute and pour the juice over the pizza. Tear the mozzarella and spread over it, then sprinkle the pine nuts on top.
- Heat the tray on the stove until it begins to sizzle, then bake in the lower part of the oven for ten minutes until the pizza is golden brown and crispy.
