“Cheat” Pizza

INGREDIENTS (makes 2-4 pizza’s)

Self raising Flour 500g

Water 1/2 Pint

Anchovies

Olives

Jalapenos

Venison Sausages 150g

Pancetta 80g

Garlic 2-3 cloves

Tomato puree 1-2 Tbsp

Red Wine 150ml

Cherry Tomatoes 350g

Dried Oregano

Pepperoni 80g

Mozzarella 500g

Basil bunch

Parmesan Cheese 50g

INSTRUCTIONS

Pop a frying pan on the hob, turn the heat to medium and add the Pancetta.

Take the Venison Sausage and remove the skins.

Throw the Venison meat into the pan and break up with the Pancetta.

While the meat browns take 2-3 cloves of Garlic, remove the skins and finely dice.

Pop the Garlic into the Pan and caramelise.

Once the meat is caramelised add 1-2 Tbsp of Tomato puree.

Roast off the puree for 2-3 minutes before deglazing the pan with the red Wine.

Reduce the wine and chop the cherry Tomatoes in half.

Throw the Tomatoes in the pan and cook the sauce for around 15 minutes.

Pour the sauce out into a bowl to cool.

Take a large mixing bowl and chuck in 500g of self raising Flour, half a pint of water and a good pinch of Salt.

Mix the Flour until you have a dough then remove the bowl and knead the dough for 10 minutes.

Pre heat the oven to 200 degrees and take a large non stick frying pan.

Flour a chopping board and take a small handful of the Dough.

Roll out the dough really nice and thin, roll the dough to the size of the frying pan.

Lay the Pizza base into the frying pan and place over a low heat.

While the base very gently toasts add a few spoon of the sauce and tear over some Mozzarella.

Lay over a few Anchovy fillets, some Jalapenos and a few Olives.

Finish with a few slices of Pepperoni.

Check the base of the Pizza and as soon as it starts to slightly brown pop the Pizza in the oven for around 5 minutes.

Open the oven and grate over some parmesan, then give the Pizza another 2 minutes.

Remove the Pizza and tear over some fresh Basil.

Enjoy.