Category: pizza

goodfella’s delizia pizza

Despite all those lovely recipes listed over there for interesting and tasty things, like everyone else I need to have stuff in the freezer for days that are just too busy. I confess: I’m a sucker for a shop-bought pizza. With a salad on the side dinner is there in 10 minutes. I’m no snob for this at all, I really miss “Pizza-Rollers”: dreadful little fist-sized lumps of dough filled with cheese and tomato sauce that would turn nuclear-hot when microwaved. I really likes them but sadly they are in the graveyard of freezer products.

I was asked to review Goodfella’s Delizia range. I had some difficulty finding them near me, trying quite a few supermarkets in the area. When I did find them I could only get the Chargrilled chicken, Peppers and Pesto variety. I was a little surprised out of the box as they are smaller than you might expect, but makes sense from a portion-control perspective. They are as quick to bake as any other frozen pizza (nobody puts them on a baking tray any more, right?) and come out crisp and very tasty. The chicken is moist and not bland at all, and pesto lends a pleasant garlicky aroma through the whole thing. I was pretty impressed.

But here’s the thing: I am seriously addicted to one particular brand of frozen pizza. The frozen garlic chicken pizza from Morrison’s is £1 and tastes fantastic. Really, really tasty. And if I’m honest, almost identical to the Goodfella’s one I tried here. However the Delizia range is pushed on it’s relatively healthy credentials, with each pack boasting “less than 500 calories” proudly on the front. Being a man I don’t usually look at that small grid of fine print on the back of everything but I thought I would compare it to the Morrison’s version. The Morrison’s pizza beats Goodfella’s on fat, sodium and calories per 100g. And it’s £1 for one 311g pizza, versus £2.99 for 2 137g pizzas. I don’t usually get into micro details like this but I thought it made an interesting comparison.

I was sent discount vouchers to try the Goodfella’s Delizia pizza.

pizza

stuffed crust pizza

I love pizza me. In all shapes and sizes, the deep-pan Chicago, the bubbly and charred Napoli and even the humble takeaway. When the stuffed crust appeared some years ago I thought it was a stroke of genius; someone saw all those crusts littering otherwise empty plates and found a way to get them eaten – for a price of course.

I always thought one chain had the monopoly but suddenly everyone is offering stuffed crust pizza online. I was offered a free takeaway by Domino’s so couldn’t resist giving it a go. I tried the ridiculously OTT-sounding Bacon Double Cheeseburger – combining all your favourite junk foods in one. And yeah, it was greasy, but a hell of a lot of fun.

I will say one thing though – if you don’t take advantage of one of their dozens of offers it sure is pricey. A Large Stuffed Crust Bacon Double Cheeseburger from my local costs £16.99, so make sure you sniff out a coupon to get the best deal before you buy.

chorizo mozzarella paprika pizza

30 minute spanish sizzler pizza

Post author By Gary @ BigSpud
Post date March 6, 2011
4 Comments on 30 minute spanish sizzler pizza

When I first received 30 Minute Meals for Christmas I tore through it, merrily Post-It noting all the ones that looked interesting, like the beef hash, chicken pie, black forest affogato… one that didn’t get the magic yellow sticker was his 30 minute pizza. How on earth can you get a passable pizza in 30 minutes? I was very doubtful it could work.

When the series came round I watched this episode with great interest. He serves it with three salads, and I was amazed that he kicked off by making one of those! He’s only got 30 minutes, and he’s not even using the full half hour for the pizza! Then as per usual, it was a whirlwind of chuck-it-in-the-blender and spread it into the pan. The method reminded me of Heston Blumenthal’s perfect pizza, where he starts it on a hot pan, then transfers it to the grill to finish. And Jamie’s effort looked pretty good, so I relented and gave it a Post-It note.

Then by happy coincidence Domino’s Pizza contact me and ask if I want to try making something that rivals the Spanish Sizzler. The pizza offers chorizo, roast chicken, green peppers and roquito peppers. I’ve previously taken on their Double Decadence with my own pesto pizza to great effect, so rolled my sleeves up in anticipation of another showdown.

Jamie’s dough turned out surprisingly OK. I made it a touch too thick, so next time I would reduce the flour down and add a touch more salt. But jolly nice all the same! How could I doubt the Jamie technique? The toppings themselves were a well-worn combo: spicy, meaty chorizo; milky mozzarella and the pop of tangy fennel seeds. Great!

30 minute Spanish Sizzler pizza (serves 2):

For the base:

1½ mugs of self-raising flour

½ mug tepid water

For the toppings:

150g chorizo sausage, sliced

1 teaspoon fennel seeds

1 ball of mozzarella (I used Sainsbury’s Basics mozzarella and it’s perfectly good for a pizza topping)

For the sauce:

½ tin tomatoes

About 6 basil leaves including stalks

Pinch of paprika

1 clove garlic

Whack the grill on high and put your largest, widest frying pan on a very high heat. Get another pan on a low heat. Stick the normal blade in the food processor.

Put the chorizo slices in the small pan and allow to brown. When crisp on one side turn off the heat while you get on with everything else.

Pop the flour and water in the food processor, along with a big splash of olive oil and a sprinkle of salt. Whizz until it forms a solid, clean ball – shake in a touch more flour if necessary. Remove from the food processor and roll out in a rough circle until approx 1cm thick. Transfer to the frying pan and push out into the edges of the pan.

Pop the tomatoes, paprika and basil in a liquidizer with a splash of extra virgin olive oil and some seasoning, then crush in the garlic. Whizz to a fine slush then spoon a thin layer on top of the pizza in the pan (leftovers make a great pasta sauce). Scatter over the fennel seeds, dot with mozzarella and place the chorizo crispy-side down on the pizza.

When the pizza is crusty and starting to blacken underneath, pop the pizza under the grill. Cook for a further 4 minutes or until done.

Tags jamie oliver

chorizo mozzarella peppers pizza tomato

chorizo calzone

I had half the dough left over from pesto pizza, and it occurred to me that I’d never made one of my favourite Italian foods: calzone. That lovely folded pizza, like a Cornish pasty spending a gap year travelling.

I was bowled over by how tasty it was. It really was great, especially when paired with a zingy mustardy salad.

Chorizo calzone:

For the dough (makes 2 x 30cm pizzas; I used half for two calzones):

500g strong bread flour

100g fine polenta

1 teaspoon sugar

1 teaspoon salt

7g dry yeast

4 tablespoons olive oil

300ml lukewarm water

Filling:

100g chorizo, cut into chunks

1 yellow pepper, diced

1 tin tomatoes (a good brand will help you a lot here)

6 pieces baby mozzarella

A few thyme leaves

In a jug mix the yeast, oil, water and sugar together and leave for a few minutes while you get on with the other dry ingredients.

For the pizza base, bring the flour, polenta and salt together in a bowl. I use a food mixer which makes the next stage dead easy.

Pour the wet mix into the dry and let a dough hook do its work for about 5-6 minutes. If you’re doing it by hand push and knead it together until smooth and elastic. Cover the dough with a damp teatowel and leave somewhere warm for an hour – it should double in size.

When the dough has risen, pre-heat the oven as high as it will go. If you have a pizza stone, get it in now. Otherwise a cheap but conductive metal tray will work.

Fry the chorizo in a hot dry pan until one side colours. Add the peppers and continue to cook until the peppers have softened slightly. Remove the ingredients to one side with a slotted spoon, leaving the oils behind. Add the tomatoes and thyme to this pan, keeping the heat very high. Let it bubble down and reduce until thick then remove from the heat.

Push the dough into a thin, round shape on a floured surface. Go as thin as you can. Spread some tomato puree over half the calzone, dot with mozzarella and add half the chorizo/pepper mix. Spoon over a little more tomato sauce, then fold the calzone over, crimping the edges.

When it’s ready take it to the oven. The pizza will bake for anywhere between 10 – 15 minutes, depending on the thickness of your base and the temperature of your oven. (Quicker is better). Serve with a green salad.