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Big Issue Recipe Collection: Jamie Oliver's easy no-oven pizza that's ready in just 10 minutes

Melty cheese, red pepper and sweet onions create a cheap, simple and delicious pizza that's on the table in minutes

Image: © Jamie Oliver Enterprises Ltd, photography James Verity

Pizza is a dish we all know and love, but this cheat’s version is breaking all the rules! You’ll only need one pan and one hob ring for this, so there’s no need to turn the oven on. Plus, it’s not only quicker than your average takeaway, it’s far cheaper and contains three of your five-a-day in just one portion. 

SERVES 2 
TOTAL TIME: 10 MINUTES 
COST PER PORTION: 80p*
 

250g self-raising flour, plus extra for dusting 
olive oil 
1 red onion 
½ a red pepper 
½ x 400g tin of chopped tomatoes 
50g mature Cheddar cheese 
½ a butterhead or round lettuce 
1 carrot 
red wine vinegar 

1. Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 150ml of cold water, using a fork to stir as you go so it comes together into a ball of dough. Knead for just 1 minute on a clean, flour-dusted surface and put aside. 

2. Put a 30cm frying pan on a medium-high heat with 1 tablespoon of olive oil. Peel and finely slice the onion and deseed and finely slice the pepper, adding to the pan as you go, then season with a pinch of sea salt and black pepper. Place a lid on top and fry for 2 minutes, or until golden, tossing occasionally. 

3. Meanwhile, roll out the dough into a round the size of the pan (just under ½cm thick). 

4. When the time’s up on the veg, tip them onto your board, then gently transfer the dough to the dry pan, gently pressing your fingertips into the dough to create dimples. Cover with a lid and cook for 3 minutes on one side, then carefully flip over. Drain away some of the liquid from the tomatoes, then mash lightly with a fork and spread over the dough, leaving a 1cm gap around the edges. 

5. Scatter over the cooked veg and coarsely grate over the cheese (it’s nice to get a little over the edge, because as the cheese melts you’ll get a gorgeous gnarly crust). Turn the heat down to medium, put the lid on and cook for a final 3 to 4 minutes, or until the cheese has melted and the base is crispy. 

6. Meanwhile, shred the outer leaves of the lettuce, finely slice the stalk, and click apart the inner leaves. Trim and speed-peel the carrot, dress with 1 tablespoon each of red wine vinegar and olive oil, and toss together. Slide the pizza on to a board, then slice and serve with the salad. 

EASY SWAPS 
Treat this as a principal recipe, mixing up the pizza fillings depending on what you’ve already got. Think tinned sweetcorn or tuna, slices of ham or sausage. Use whatever cheese you already have in the fridge. 

LOVE YOUR LEFTOVERS 
Use the rest of the tinned tomatoes to make a quick pasta sauce. 
Slice up the remaining pepper and toss through a salad, or use in a quick stir-fry. 

DIETARY INFO: VEGETARIAN
ENERGY 600kcals 
FAT 12.6g 
SAT FAT 6g 
PROTEIN 19.9g 
CARBS 108.9g 
SUGARS 12.6g 
SALT 1.7g 
FIBRE 8.1g 

*Prices correct at time of creation (January 2023). Recipes © Jamie Oliver Enterprises Limited. 

This article is taken from The Big Issue magazine, which exists to give homeless, long-term unemployed and marginalised people the opportunity to earn an income. To support our work buy a copy!

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