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Name: Jamie Oliver's NO YEAST PIZZA
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 2 cups flour; 3 teaspoon Baking powder; 1/2 teaspoon Salt; Olive oil; toppings; 6 small sausages cassings removed; 1 teaspoon italian herb blend; 1/4 Red onion thinly sliced; few green olives; 1 jar marinated tomatoes sliced

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INGREDIENTS

2 cups flour
3 teaspoon Baking powder
1/2 teaspoon Salt
Olive oil
toppings
6 small sausages cassings removed
1 teaspoon italian herb blend
1/4 Red onion ; thinly sliced
few green olives
1 jar marinated tomatoes sliced

Servings

INSTRUCTIONS

Preheat oven to 475F

Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour. If the dough is dry and won't come together, add more water slowly.

Turn the dough out onto a lightly floured surface and knead for a minute or two until it becomes smooth and elastic. Flour your hands if they're sticking. Cover loosely with plastic and set aside.

Heat a 10-inch cast iron skillet (or other similar skillet that can to into the hot oven) on medium high with about a tablespoon of olive oil. Squeeze the sausage meat out of their casings, right into the pan. Stir in the Italian herbs, red pepper flakes, salt and pepper. Add the onions, olives, and tomatoes and stir fry for a few minutes until the sausage is nicely browned. Remove everything to a plate.

Put the dough into the same pan and pat it out to the edges with your fingers. Lay down a layer of shredded mozzarella cheese, then put the toppings on and spread them out evenly. Add a little more cheese over that, if you like.

Bake for 10 - 15 minutes or until crisp and golden. Slide out of the pan to slice.

NOTES

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Jamie Oliver's NO YEAST PIZZA

2 cups flour
3 teaspoon Baking powder
1/2 teaspoon Salt
 Olive oil
 toppings
6 small sausages cassings removed
1 teaspoon italian herb blend
1/4 Red onion thinly sliced
 few green olives
 1 jar marinated tomatoes sliced

Preheat oven to 475F
Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour. If the dough is dry and won't come together, add more water slowly.
Turn the dough out onto a lightly floured surface and knead for a minute or two until it becomes smooth and elastic. Flour your hands if they're sticking. Cover loosely with plastic and set aside.
Heat a 10-inch cast iron skillet (or other similar skillet that can to into the hot oven) on medium high with about a tablespoon of olive oil. Squeeze the sausage meat out of their casings, right into the pan. Stir in the Italian herbs, red pepper flakes, salt and pepper. Add the onions, olives, and tomatoes and stir fry for a few minutes until the sausage is nicely browned. Remove everything to a plate.
Put the dough into the same pan and pat it out to the edges with your fingers. Lay down a layer of shredded mozzarella cheese, then put the toppings on and spread them out evenly. Add a little more cheese over that, if you like.
Bake for 10 - 15 minutes or until crisp and golden. Slide out of the pan to slice.

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Nutrition

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Serving Size: 1 Serving (75g)
Recipe Makes: 8 Servings

Calories: 160
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 1.2mg		0 %
Sodium 33.1mg		1 %
Potassium 55.9mg		1 %
Total Carbohydrate 39.5g		12 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 39.5g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 160

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