Donal Skehan

Thin-Crust Barbecue Pizza

This recipe creates a wonderfully thin, crisp yet chewy dough, which ticks all the boxes for me. I make my pizzas on the barbecue on a pizza stone, which you can pick up quite cheaply these days. The idea is to get the stone really hot and assemble your pizza on top.

Makes 3 Pizzas
255g/8oz plain flour, plus extra for dusting
tsp salt
1 x 7.5g sachet of easy-blend dried yeast
175ml/6fl oz tepid water
1 tsp honey
1 tbsp extra-virgin olive oil, plus extra for oiling

To assemble
3 tbsps tomato sauce per pizza
175g/6oz grated mozzarella cheese

For the tomato sauce
2 cloves garlic
red onion
1 tbsp rapeseed oil
1 x 400g tin chopped tomatoes
glass red wine
2 tsps dried oregano
1 tsp sugar
Sea salt and ground black pepper

For the tomato sauce:
Fry the garlic and red onion in the oil in a frying pan over a medium-high heat for about three minutes.

Add the tomatoes, red wine, oregano, sugar and season with sea salt and ground black pepper. Simmer gently for 10-15 minutes until you are left with a thick reduced tomato sauce. Remove from the pan and allow to cool.

For the pizza:
In a large bowl, combine the flour and salt. Whisk together the yeast, water and honey and allow to stand for a few minutes until frothy, then stir through the olive oil.

Make a well in the flour and pour in the wet mix. Using your fingertips, slowly bring the flour in from the sides and continue to mix until a rough dough forms.

Turn the dough out on a floured work surface and knead for about five minutes. If the dough is too sticky, add a little extra flour until it becomes smooth.

Form the dough into a ball and place in an oiled bowl. Cover with a damp tea towel or clingfilm and set aside in a warm spot for about 45 minutes, or until it has doubled in size. Punch the dough down on a lightly floured surface, then knead again for a minute and place back in the bowl to rise for a further 10 minutes.

Pre-heat a pizza stone on a hot barbecue for about 30 minutes.

Divide the dough into three pieces and roll out into rounds as thinly as possible. Pop one of the bases on the pizza stone and spread the base with the tomato sauce, a sprinkling of mozzarella, some prosciutto slices and a little pesto.

Cover with a lid and bake the pizza on the barbecue for about eight minutes or until the cheese turns golden and the crust becomes crisp. Repeat with the remaining dough.

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Quick Fresh Veggie Wrap With Crispy Prosciutto

Wraps are extremely handy for a quick and tasty lunch! The best thing is that you can really go wild when it comes to the ingredients. There are so many variations on this recipe which I make regularely, like avocado and bacon, chicken and chickpea, or even tuna and rocket!
Find your favourite combo and experiment. If you can’t get your hands on proscioutto just pick up some streaky bacon instead.

Serves 2
6 slices of prosciutto ham
2 large wholemeal tortilla wraps
2 tablespoons of mayonaisse
2 large handfuls of baby spinach leaves
1 carrot, grated
1/4 of cucumber, sliced thinly
5-6 spring onions, sliced thinly
A good pinch of ground black pepper

In a large hot frying pan fry off the slices of prosciutto until crisp and golden.  Remove and set aside on plate with a piece of kitchen paper.

Spread 1 tablespoon of mayo on one of the tortilla wraps.

Arrange the slices of cucumber, carrot, and spring onions down the centre of the wrap.  Add the spinach leaves and then place 3 slices of the crispy prosciutto on top.

Roll up the wrap and enjoy!  Repeat with the second the second wrap.

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