Sometimes, just sometimes, a person needs pizza and they need it quickly. But what happens when you have no money to buy one, takeaway or otherwise, or you will accept nothing less than delicious homemade? Lazy Person pizza happens, that’s what. I first came up with this idea when my parents were away in Wales during the summer and I was left with free reign to experiment. It was such a success I wrote about it on my blog (check it out here for the full story) and since then I’ve wanted to have another go. If you have a nosey round my blog (yes, that is a shamless plug by the way) you will soon realise that as well as an addiction to Pinterest I am unable to leave recipes as they are. I have to meddle and make them my own and I don’t care who knows it. So, what was the next step for something already so easy? Make it in a frying pan of course. No oven pre-heating for me!
Shockingly bad photography aside, this pizza has to be the most wonderful things I’ve ever eaten containing the combination of bread product, cheese and tomatoes. It makes me cry inside when someone mentions the idea of making a mini pizza using a slice of toast, tomato puree and cheese slices because there is a much yummier, easier and quite frankly more nutritious alternative. So how did I do it? Soda bread. Easy peasey, mix, shape and bake. It was only after I’d enjoyed the results that I looked up on Pinterest how many other people had had the same idea so I know it isn’t exactly original but still, I hadn’t see it before so I thought I was being pretty clever. Honestly, it was that good that I don’t think I’ll ever attempt a traditional pizza dough again. For me, there really is no point. Why waste time and energy when I can produce something that I like better by taking the easy route. Personally I would like to call this Sensible Person Pizza but that makes it sounds so boring and this was anything but.
Traditional soda bread uses buttermilk, which isn’t exactly a student staple but 1 tsp of lemon juice or vinegar topped up to 100ml works equally as well. The most difficult part of this meal is deciding on your toppings. This particular version only held a thick layer of homemade pasta sauce (don’t buy the cheap nasty sauce, simmer some chopped tomatoes, herbs, pepper, garlic and tomato purees and a squeeze of ketchup for a sauce with taste you won’t believe) and a sprinkling of my favourite mozeralla but that was because I mae this after a day in the labs and staring at calibration data (I’m a chemistry student on placement here at the uni) and to be blunt, I couldn’t be bothered defrosting the bacon to sprinkle on top. Lazy I know but then this is what this pizza is all about. Ease. And taste. And comfort. Perfect for after a boring lecture in my unhumble opinion.
So what are your favourite pizza toppings? I’m open to suggestions. Meaty? Veggie? Spicy? And does pineapple really deserve a place on pizza? Up to now I’ve only heard a couple of people say they like fruit on pizza and although I wouldn’t go so far as to pick it off, it’s not something I would order in a restaurant. Each to their own however. Maybe I need the push of another person to make me try something new so why don’t you give this a go then comment or tweet to me at @MustBakeCakes to let me know what you’ve come up with. I’m as eager as ever to know what others get up to in the kitchen.
1 tsp lemon juice made up to 100ml with milk
65g strong wholemeal flour (strong isn’t necessary but it is really good)
60g plain white flour
1/2 tsp bicarbonate of soda
1/4 tsp salt
Any tomato sauce you like e.g. pasta sauce, puree, passata
Toppings of choice
- Get a frying pan ready on the hob. Non-stick is best here but if you don’t have one, grease a normal frying pan with a smidge of oil. If the rings take ages to heat up, turn on the heat to high now but if it heats quickly, prepare the pzza base first. Don’t blame me if you overheat the pan/oil.
- Stir the salt, bicarb and both flours evenly together then stir in the soured milk. Mix everything together picking up all the flour to make a sticky dough. On a floured surface, quickly (the key to soda bread is speed and not the illicit kind) knead together picking up enough of the extra flour to remove most of the stickiness.
- Pat the dough out to a shape that fits in your frying pan. Note I said shape and not circle. It doesn’t matter if it is incredibly odd looking seeing as it tastes the same as a round pizza. Even me and my kitchen OCD allowed a vloud shaped pizza this time.
- Without burning yourself, trasnfer the pizza base to the hot pan. Spread over your chosen tomato base and add your other toppings. Turn the heat down slightly and allow to cook until the base is crispy – 10 mins ish. Try not to lose concentration and let it burn on the bottom. Once the base is ready, if you think the top is still sort of raw-ish, grill for a few mins until the top is crispy too and the cheese is melted. One necessity for pizza is melted cheese.
- Slice onto a plate, slice and enjoy. Easy peasy.