Tuesday, November 1, 2011


Cooking My Way Through Jamie Oliver's Food Writings

Recipe 6          PIZZA
It has been awhile since I last posted recipes from Jamie’s Italy and on the menu is pizza!  I have chosen four varieties;

-       Pizza Fritta
-       Pizza with Smoked Pancetta, Mozzarella, Red Chili and Tomatoes
-       Pizza with Egg, Prosciutto, Artichokes, Olives, Mozzarella and Basil
-       Pizza with Green and Red Grapes, Rosemary, Pine Nuts and Ricotta

I have also included the recipes for Jamie's pizza sauce and dough, both of which I have found to be the tastiest versions out there.  
Pizza Sauce

28 oz can whole plum tomatoes
1 bunch of fresh basil and stems, torn
3 cloves garlic, peeled and left whole
olive oil
salt and freshly ground pepper

Heat oil on medium heat, then add the garlic and basil, fry until fragrant then stir in the tomatoes, bring sauce to a simmer and allow to cook for 20 minutes, then remove from heat and allow to cool.  Next, strain the sauce pushing through as much as you can back into the pan, season with salt and pepper then reheat.

Foot note; this is a great basic marinara sauce that can be mellowed out by adding a carrot to balance the acidity.  While you may have more then you need from the recipe, this sauce also freezes really well for use in the future.

Pizza Dough

The addition of olive oil to this recipe not only adds richness in flavor, but also helps to create a silky texture to the dough that only enhances the crispy on the outside, chewy on the inside concept. 

4 cups all-purpose flour, sifted
1 tbsp salt
1 tbsp sugar
4 ½ tsp dry active yeast
4 tbsp olive oil
2 ¾ cups warm water
corn meal

In a stand mixer, using a dough hook, sift in the flour and mix together the yeast, sugar and water.  Once incorporated, add the salt and olive oil, then transfer the dough to a lightly oiled bowl and set aside in a warm place and allow to rise for at least an hour or until it has doubled in size.  Once it has risen, punch the dough down on a lightly floured surface and roll out to desired shape, thickness etc. 

Pizza Fritta “Fried Pizza”

Pizza Fritta is pizza dough fried in oil until the base is crisp, then topped with simple ingredients.  The result is a simply delicious cheese pizza with an intensely crisp crust.

pizza dough
tomato sauce
dried oregano
olive or vegetable oil

Heat oil on medium-high flame, roll out the dough to your desired size and shape, fry until the base is golden and crisp.  Smear the top with tomato sauce and layer with mozzarella and dried oregano, then grill or as I did, place under a broiler until the cheese has melted.

These next three pizzas are baked pizzas all following the same baking concept; cooked in a preheated oven  [for one hour at 450-degrees if using a pizza stone, or 400-degrees if cooking pizzas on the oven racks] until golden and crisp, about 15 to 20 minutes.  Also, the topping amounts are left unspecified because the pizza sizes you chose may vary.  Since I was indulging alone, I made six inch pizzas therefore using substantially less ingredients then I would if I were making pizzas for a group.

Pizza with Smoked Pancetta, Mozzarella, Red Chilies & Tomato Sauce

Such a great combination of flavors.  I used sweet red chilies and added a sprinkling of red pepper flakes for a spicy kick.

pizza dough, rolled to desired shape and size
tomato sauce
fresh basil, torn
thinly sliced pancetta
salt and freshly ground pepper
red chilies, sliced thin
red pepper flakes

Pizza with Egg, Prosciutto, Artichokes, Olives, Mozzarella, Tomato Sauce & Basil

If you have never tried the addition of egg to pizza it is definitely worth taking a chance on, the slightly under cooked yolk creates a rich balance to the salty prosciutto and olives.

pizza dough, rolled to desired shape and size
tomato sauce
sliced olives, I used green, kalamata are great also
fresh basil
marinated artichokes or baby artichokes prepared

Top the pizza dough with a thin layer of sauce, then add the mozzarella using it to build sort of a wall around the center, add the rest of your toppings then crack an egg in the center of the pizza.  If the whites run, position your toppings to seal it off.  Bake in the oven until the crust crisps and the egg is cooked to your liking.

Green & Red Grapes, Rosemary, Pinenuts & Ricotta

A subtly sweet twist on a "dessert pizza", the macerated grapes develop a wonderful juice with that when mixed with the wine and vanilla sugar create a tasty syrup.  They do not loose their moisture at all during cooking leaving bursts of juice that balances the creamy ricotta perfectly.

a couple handfuls of green and/or red grapes, rinsed and halved
1 tbsp pinenuts
a few rosemary leaves picked and chopped fine
2 tbsp vanilla sugar
1 tbsp white wine ricotta
extra virgin olive oil

In a bowl, mix together the grape halves, vanilla sugar, rosemary and white wine allow this to sit, room temperature about 15 minutes.  When ready, pour evenly over your pizza dough, then top with ricotta cheese and drizzle with olive oil.  Bake until golden and crisp.


  1. All of these pizzas have now got me hungry for a cheesy slice. These topping combinations are awesome. Thanks for sharing and inspiring!

  2. Fried pizza?! Hello! I might be happy with just fried pizza dough, but smother it in cheese, even better!

  3. It all looks good. Can't go wrong with pizza. Love it.

  4. Grape pizza? Sounds heavenly! These are some really interesting pies, I'll have to get on making my own :)

  5. This look awesome! I love all the different combinations, the egg one looks super delicious! They all look great :)

  6. The fried pizza looks amazing. I also really like the one with the egg in the middle. I liked finding eggs in unexpected places!

  7. Thanks Everyone.. Jamie really knows his stuff and these combinations are amazing. I hope you try and enjoy them!

  8. Mmm pizza :P They all look delicious! Very interested in the one with grapes, I've never tried it, I'm sure it's very good :)

  9. The pizza's look delicious! Wish I had one right now!