So this week the kids were bugging me for pizza and it was 5pm and I knew I didn't have time to make dough properly and have it risen and rolled out etc in time to feed them. However, I had some no-knead wholewheat dough in the fridge and had a brain wave!
Normally to use the no-knead dough as pizza you have to roll it out, pre-heat your oven to the highest setting and somehow manage to get a topped pizza into the oven without the use of a pizza peel, which I cannot find anywhere in Ireland, so my pizzas generally turn into calzones on the way to the oven. But this time I tried something different. I fired up my grill pan to a high heat and rolled out some dough very thin and threw it on the pan. It grilled up quickly and then we let the kids top them (don't ask me about the corn, I know it's insanely wrong, corn on pizza, it's something they have picked up in Ireland!) and threw them under the grill/broiler in the oven to melt the cheese. Ridiculously quick and easy and none of the usual pizza hassle. So easy we did it again the following night!
- 1 quantity of no-knead dough *
- Pizza Sauce **
- Toppings of your choice
Pre-heat grill pan until it is smoking. Pre-heat oven grill/broiler.
Sprinkle your dough with flour and coat your hands in flour. Tear off a fist size ball of dough and roll out as thin as possible on a floured surface.
Throw on grill pan and grill for 2-3 minutes until grill marks are prominent then flip and repeat. It should get quite crisp.
Top the pizza base with sauce, cheese and toppings of your choice. Pop under grill/broiler until the cheese is bubbling and browning.
* If you have not heard me wax evangelical about no-knead dough, check out this post. If I had to give up all my cookery books save for one, this would be the one I would keep. The bread takes next to no effort, is cheap and so delicious! There is now a UK version of the book for those who prefer to work with weight measurements, but I prefer the book with the US cup measuring system, less thinking or time involved! The dough I use on a daily basis and used for this recipe is their light wholewheat bread.
The recipe is as follows:
3 cups luke warm water
1.5 tbsp dry yeast
1.5 tbsp kosher/sea salt
1 cup whole wheat flour
5.5 cups white flour
Mix the water with the yeast and salt and gradually stir in the flours. Stir until all combined, don't knead or over mix. Leave to rise, lightly covered for two hours or so until it flattens again. At this point either use the dough or pop it in the fridge and pull off as needed. One pound pieces make lovely boules and loaves. I rip off small fistfuls and make the kids rolls for lunches. You can use it to make pizza, pitta, naan, cinnamon rolls... the list is endless. The book has so many different dough recipes from granary to rye to broiche. I cannot recommend it enough!
** I just mix some passata with garlic powder, a pinch of sugar and Italian seasoning when I'm in a hurry!