Pizza Fritte Duo (Broad Bean Fried Pizza)
A speedy 20-minute meal inspired by Jamie Oliver featuring quick self-raising dough pan-fried to crisp perfection. Topped with a zesty lemon and broad bean purée, fresh mozzarella, and aromatic basil leaves.
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🍳 Cooking Flow
Mix flour, salt, and boiling water to form a quick pizza dough, then shape and rest. → Boil broad beans for 2 minutes and blend with olive oil, lemon zest, and lemon juice into a purée. → Roll dough into rounds and pan-fry in olive oil until golden on both sides. → Top fried pizza bases with broad bean purée, torn mozzarella, and fresh basil.
Cooking Steps
Brief Cooking Order
Mix flour, salt, and boiling water to form a quick pizza dough, then shape and rest. → Boil broad beans for 2 minutes and blend with olive oil, lemon zest, and lemon juice into a purée. → Roll dough into rounds and pan-fry in olive oil until golden on both sides. → Top fried pizza bases with broad bean purée, torn mozzarella, and fresh basil.
Introduction
A speedy 20-minute meal inspired by Jamie Oliver featuring quick self-raising dough pan-fried to crisp perfection. Topped with a zesty lemon and broad bean purée, fresh mozzarella, and aromatic basil leaves.
Step 1
Boil a kettle of water.
Step 2
Add self-raising flour and a pinch of sea salt into a mixing bowl and create a well in the center.
Step 3
Gradually pour 90ml of boiling water into the well, stirring continuously with a fork until dough comes together, then shape into a ball and set aside to rest.
Step 4
Add broad beans to a small saucepan of boiling water and cook for about 2 minutes, then drain.
Step 5
Transfer the cooked broad beans into a food processor with a drizzle of olive oil, zest of 1/2 a lemon, and lemon juice, then blend into a smooth purée.
Ingredients List
Important Notes
Using boiling water with self-raising flour allows the dough to come together rapidly without needing yeast or long proofing.
Be cautious when pouring boiling water into the flour; adding it gradually helps control moisture.
Control pan temperature to avoid burning the dough while ensuring it cooks through and puffs up properly.
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