Day 2


Ok ok, tonight’s photography was awful so there is no picture, but let me tell you, tonight’s pizza was amazing. thin crispy base, slow-cooked herby tomato sauce, slow roasted jackfruit with garlic onions and smoked paprika, so here goes with the recipe ……..

now, I cheated a little and used Tesco pizza base mix, which just requires water and a bit of kneading. I then rolled it out and placed on a lightly oiled pizza stone

tomato sauce, super easy

gently saute 1 onion and one clove of garlic in 1 tblsp olive oil until soft and clear, keep it on a low heat so it doesn’t burn

add one can of tomatoes, with the liquid removed, and one tblsp of tomato puree, salt, pepper and 1 tsp of dried basil (fresh is nicer, of course, but for handiness, dried is ok)

simmer for 15 mins on as low a heat as possible, believe me the sauce will thicken and reduce. either, place in a blender to puree, or break up with the back of a wooden spoon, to give a rustic, chunky texture to the sauce, which goes well with the huge chunks of jackfruit

the jackfruit

slice 1 onion thinly
1 clove garlic
half a can of jackfruit
2 tbslp olive oil

place all, as is, in a small roasting dish… I used one with a lid, but if you don’t have a lid, place tin foil over the top and bake in a hot gas 6 /.200./400 oven for 25 mins

remove the lid and add 1 tsp smoked paprika and 1 tsp of liquid smoke, stir and place back in the oven for a further 10 mins

remove and tear apart with two forks, it should be super juicy and have a ‘pulled’ ‘meat ‘ texture

place sauce on top of the pizza base

add fav veg, I just added mushrooms, but if I had of had them I would have also added olives

add huge chunks of jackfruit

bake in the oven for 15 mins at the same heat the jackfruit roasted in xxx