10 Easy Homemade Pizza & Pasta Recipes | Jamie Oliver

10 Easy Homemade Pizza & Pasta Recipes | Jamie Oliver

0:00 – Quick and easy deepan pizza
4:58 – Mushroom Pasta
9:53 – Quick cheats Pizza
14:39 – Tuna Pasta
19:57 – Quick Cheats Folded Veggie Pizza
24:30 – Orzo Pasta
29:43 – Pesto Pizza Pie
38:06 – Straight forward Pasta Bake
47:21 – American Hot Pizza
50:06 – One Pan Wonder Greek Cypriot Inspired Pasta

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#easy #easyrecipe #quick #pizza #pasta

we’re going to make homemade pizza and I’m going 
to make it from just store cupboard ingredients   it’s a easy recipe and you can knock it out in 
about 15 minutes so it’s super quick so let’s make a beautiful deep pan pizza from scratch 
that is so simple and so delicious you’re going to have a go at home i can promise you so pan 
on medium medium high heat first of all we’re going to start with sausage i’ve got two lovely 
Cumbland sausages use whatever sausages you’ve   got of course the better the quality the better 
the flavor i’ll go into the pan with just a little bit of olive oil or sunflower oil or whatever 
you’ve got and then I’ll get the sausage grasp   it and then squeeze the meat from inside out so 
you’re basically going to get these beautiful little mini sort of meatballs so I’m just going 
to have a little hand wash with some of these sausages right we can break one up so you get 
like almost little mince meaty bits i’m going to leave a couple sort of in nice big chunks but 
rough and ready we like that you can see it kind of getting some color on it now at this point in 
the story what I can do is add some store covered herbs you know so like mixed herbs or some oregano 
whatever you’ve got just put that in the fat and it will start sizzling away so next up two onions 
so just half and peel your onions and finely slice so in we go with the onions and they will start 
sucking up all that beautiful flavor already oh it smells amazing already come on when these 
onions start to soften I want to add a little something else to it and that is some jalapeno so 
I’ve got it in the jar and what I’m going to do is just pour some of that vinegar in to give it 
a nice little kind of sweet and sour vibe and a little spice so that’s going to add to the flavor 
and then we’ll put jalapenos in there as well so that’s on a medium heat now and as that just 
continues to cook and get even better and better let me show you how to make this beautiful pizza 
base it is so so simple and this is big enough another store cupboard ingredient self-raising 
flour 500 g okay so get yourself a bowl if you got a kilo bag half of it give or take we’re going to 
put in 250 ml of water or basically enough water until it comes together as a dough very simple and 
a good pinch of salt three ingredients just bring together that dough and you want to create a nice 
elastic dough that looks pretty good a little bit more so can you see how Look at that in literally 
one minute we’ve created quite a moist sort of elastic dough outrageously quick so there you 
go that is your dough and then in here is your topping that goes on my board because I only want 
to wash one thing up yes it’s not just convenience and deliciousness also I don’t want to wash up 
much so I’m going to take this dough carefully without touching the pot pan of course push this 
pizza in the pan out just like that so you can see how springy this dough is and actually the 
heat is still on a medium heat right i’m cooking this dough now okay so this is part of the cheat 
and then I’m going to come along and I’m going to put the topping back on top and push the topping 
all over the place right to the edges now normally there’d be like mozzarella over the top well 
if you haven’t got that what have we got we got   cheddar so we’ll have cheddar we’ll take that we 
want to be flexible now right so whatever you’ve got you can get it in there and I quite like kind 
of getting little bombs of it small bits chunks of it you can get a grater if you want and put 
a little dusting over the top it doesn’t matter this will be a beautiful thing few more bits of 
jalapeno just to kind of you know make a point so I’m going to turn the heat up to about medium 
high now and then I’ll cook it for about 3 3 to 5   minutes until there’s a little crust starting 
to form which is about now let’s put that in the oven at full whack for about 10 10 to 13 
minutes until it’s crisp golden and sizzling so this has had about 10 minutes come on look at that sizzling away such a great 
little cheat get your spatula in there take it off look at that so good absolutely lovely 
oh yes brilliant crispy base fluffy inside so good hey guys hope you’re well we’re going 
to make the most delicious mushroom pasta with   garlic spinach mushrooms a rich sauce we’ve got 
a crunchy thyme and garlic breadcrumb topping it’s just joy joy joy let’s get cooking put the 
pan on a medium high heat and a pot of boiling water first job garlic breadrumbs finally slice 
two cloves of garlic this is my wife’s favorite bit so what she loves and what I love about 
this is the crunch of the breadrumbs with the soft delicate pasta it’s a really beautiful 
combo we’re going to go in here with some olive oil go in with the garlic get that sizzling 
so the next ingredient thyme fresh thyme is joyful a few nice little stalks just pull the lovely 
little leaves off the stalk they normally pop and spit a little bit but the flavor from thyme 
is amazing and especially with mushrooms listen to that and then in with the breadcrumbs 
and we can turn that temperature right down just toast off these breadrumbs and this will make 
the most amazing little sprinkle for any pasta any ravioli even soups gorgeous on salads so once it’s 
gorgeous and crispy put it in our little bowl and this people will fight over pan back on the heat 
i’ve got two packs of mushrooms but you really could use oysters button mushrooms anything you 
like so four cloves of garlic garlic and mushrooms classic flavor back in the pan we’re going to go 
in with some olive oil in with the garlic that will perfume the oil then I’ll take the other half 
of that thyme and pick in the lovely leaves there nice generous pinch of black pepper as well we’ll 
go in with the mushrooms now that looks like a lot   of mushrooms but if you give that about 10 minutes 
of cooking stirring nice and regularly that is going to half in size it’s going to intensify and 
double in flavor and that’s going to be amazing so we’ll let that cook out then I’ll show 
you what to do next so if you look at the mushrooms now the water is starting to cook 
away and it will go now from boiling to frying can you hear it and you can see it’s dried up 
smells amazing right let’s have a little taste amazing so normally at this stage I put in 
a little cream or creme fresh and that’s definitely very traditional but I got told 
about a little tip that is just naughty and it’s basically a tin of mushroom soup and 
it basically means you get double mushroom flavor so put all of it in nice little tin of 
quality mushroom soup fill this tin up with a little bit of water and then like half a tin 
a whole tin depending on how thick the soup is   just put that in there and let that simmer away 
you get this silky old school sauce you’ve got extra seasoning in there you’re down on the 
saturated fats and up on the veg so it’s a   nice little trick mix that up let that simmer the 
water here is now boiling we’ll just put a little salt in there and we’re going to go in with 300 g 
of your chosen pasta look you could use whatever you like i’m going in with Tagletelli lid on until 
the water comes up to the boil again pasta sauce it’s It’s already looking good so we’ve got an 
ingredient to go in there spinach i’m using the   frozen spinach because it’s super convenient you 
get that really nice kind of dense dark spinach nutrition through the roof just going to put two 
little cubes like that in that’s about 100 g and that will just defrost and cook into it those 
pops of green amazing um what I like to do now you don’t have to do this some people take pasta 
and put it in a colander the water goes down the   drain and it’s the water that helps the sauce be 
silky what I like to do is use some little tongs and drag the pasta and some of that water along 
with it now what’s nice about that is we’re just going to get the most incredible texture and then 
a little bit of Parmesan so you just need a little bit for seasoning and having fresh Parmesan makes 
all the difference just toss it like this can you see how elegant this is the smell is incredible 
and that’s the beauty of cooking right you can take the cheapest mushrooms and make them joyful 
look at that look at the way it comes out silky that little hack with the tinned soup is naughty 
but nice with a little of those breadcrumbs on the top come on a long stroke of Parmesan and 
then let’s portion up a little bit i mean look at that how elegant is that come on that’s a dish 
right there look at that right let’s try some oh mommy sis doesn’t like mushrooms but I put it 
in quite a lot of the cooking that she says she   loves so don’t be a hater be a lover or just put 
it in and don’t tell them oh that is bonkers enjoy [Music] right we’re going to make super quick cheats 
homemade pizza it’s not supposed to be the best Arzan pizza in the world but it is delicious 
and gorgeous we can start it and cook it in   under 10 minutes so let’s get on with it and 
I’ve got two helpers here that are flicking me and this this could be a nightmare guys this 
could be a nightmare but this is Petal my my   third daughter and this is Buddy my fourth 
daughter who she’s I got a daughter and a boy sorry I forgot first up we’re going to have 
1 and 1/2 cups of self-raising flour i’m doing good try not to have an argument i did ask her 
to roll her sleeves up apparently that’s not   very fashion forward it doesn’t matter if your 
mug is bigger or smaller it’s all relative then we put half a mug of water a pinch of salt 
and I just want a tablespoon of oil petal um so w it up 30 seconds 1 minute and as soon 
as it starts to clean the bowl that’s good not too much flour right so look here’s our dough 
and you know you want it to be sort of stretchy and elastic like this which is nice so I’m just 
going to divide this into two what I want them to do is roll out their base into a kind of circle 
i got a non-stick large pan okay it’s cold so I put that on a high heat i’m going to turn on 
the grill every now and again you can make a big batch of hidden veg tomato sauce and it’s 
great on pizza it means you’re getting lots of the good stuff in them click the link and Carrie 
is going to smash out the recipe and you will love   it buds I’m going to take yours now I can just 
drop this into the pan we’re going to put the tomato sauce seven veg on the pizza base i’m just 
going to backspoon that buds what do you want on your pizza dude mozzarella you like mozzarella i 
want some salami okay now one of the things about pizza is restraint don’t overload it do you want 
some parmesan uh and I want some of this what’s that and petals finished i want this quite nice 
letting the parmesan go around the edge dad I want this what’s that mate this I don’t know what 
it’s called oh pushut there’s me talking about restraint he’s making me Okay i want it everywhere 
okay well I’m trying to I’m trying to tell people about restraint buddy and you say you want it 
everywhere basil oregano basil and oregano oh   fair enough amazing flavor really really nice and 
that’ll go straight now under the grill right two more minutes done petal now this is a slightly 
thicker pizza okay we’re going to go into the pan these little finger marks in here are going to 
trap the sauce so go a little bit more generous on the sauce dad I need a toilet oh god okay that boy 
is the death of me he will go to toilet anywhere anywhere there’s not a place if I introduced 
him to the queen he’d go “Just a minute ma’am.” And he’d just take a slash anywhere anywhere 
there’s no way he hasn’t been in the toilet dude that is basically that is my life 
right there he just sprinkle where he wants to [Music] and also he thinks 
you know Etiquette would say that I cut that out i’m leaving that in for all 
the parents out there cuz you parents   are all going “Yeah I’ve got one of those 
too.” You all right mate wash your hands anyway so um buddies will now come out it’s taken 
no time at all it looks gorgeous um it’s crispy skinned straight onto the board and then this 
next one here this goes straight under they love balsamic you can put some fresh basil over 
the top of course the the purest pizza makers are going to take this apart period but when you got 
kids you got to feed them and you want to give   them stuff that they want and of course pizza’s a 
treat um but actually if you trade up from white flour to whole grain flour um you’re getting 
closer to a really healthy pizza if you do a   seven veg tomato sauce you’re getting towards a 
healthy pizza if you restrain the cheese you’re getting a really lovely thing who wants some pizza 
me gorgeous me you made it you know what went into it you made it okay you made it you made it let 
it cool down la bigger one than mine this one is undeniable this is my 15inute tuna pasta it’s 
so good so quick you’re going to love it so look the recipes are celebrating loads of the good 
stuff right beautiful cherry tomatoes look at   that we’ve got the red peppers we’ve got chili 
we’ve got garlic we’re going to use cucumber and basil it’s going to be so fresh and so good so 
first up let’s get the pasta in so in a pan of boiling water 300 g of the seashells what I love 
about them of course is they’re little cups and you can fill them up with beautiful things so this 
sauce is just going to sit in there beautifully   so the pasta is cooking away that will take about 
10 12 minutes and this sauce will be even quicker so we’ve got here some nice cherry tomatoes look 
at these on the vine they’re always really tasty   so I want 400 g of tomatoes so I’ll just save 
these back and then I’ll just click these off the vine what else goes into it cucumber so I’m 
just going to take half a cucumber have a little peel so cucumber goes in then I’m going to use 
half a clove of garlic then basil a nice little bunch of basil i want to do two things i want 
to pick first of all the little pretty leaves for garnish for later and then the big leaves can 
go down here so big leaves small leaves right the big leaves go straight into here like that you 
can push it in and then we’ve got a pepper here peppers or capsicans they’re absolutely delicious 
so I’m just going to peel off that kind of chunky side and just tear the peppers into here like 
that if you want to use a chili then like half a chili for a little bit of heat delicious and 
then one last bit of flavor one little kiss of sunshine sundried tomatoes right now look you can 
get these everywhere search yourself out a little jar you want five or six little sundried tomatoes 
there and what I’m going to do is just pop that in there you’re going to get an amazing flavor from 
that really really good and then I’m going to give it a swig of lovely vinegar red or white wine 
vinegar or cherry if you’ve got it lid goes on and then you just whiz it up so easy so a little 
bit noisy but it’s going to be pretty tasty giving it a little w till it’s nice and smooth gives 
you this texture like this and then actually not olive oil let’s use some of this sundried tomato 
oil just a little kiss like that beautiful [Applause] so look that’s all you have to do the pasta 
is now done it’s quite good to undercook your pasta when you’re making it for salads right 
because you don’t want really soft fluffy pasta you want it to sort of hold its shape [Music] 
back into the pan and then if you come and have a look at this whilst the pasta is nice 
and hot right that’s the perfect time to flavor it and this is just full of goodness 
absolute gorgeousness so in we go with that amazing uncooked summery gorgeous sauce so all 
of that goes in and then just stir it through now the nice thing about this is that the residual 
heat of the pasta has now heated the sauce up right so you can serve this hot now beautiful 
for spring summertime or let it cool down and the flavor will get better and better and serve it 
as a cold salad pasta delicious so let me show you how to finish it so get it into your Tupperware 
or a nice bowl like this so just pour the pasta in like that that pasta will absorb most of that 
sauce I’m telling you i’ve got some feta cheese some tuna so even though it’s an Italian pasta 
of course um the inspiration did come from that brilliant Spanish soup dispatchio so got a little 
feta beautiful for color beautiful for seasoning really fresh i’ve got a nice little tin here of 
tuna and again we can take this tuna and we can just flake it over the top then what I want to 
do now is just dress this lovely pasta salad this   already tastes amazing but I just want to sort of 
give it a flourish so I’ve sliced little quarters of my tomatoes i’ll take a nice little chunk of 
feta cheese which again is so fresh and salty and it looks beautiful so I’ll get that ready i’ll 
take the tuna and just kind of spoon over nice little chunks of it in and around the pasta like 
that then over the top with some cherry tomatoes some basil and we’ll take that feta and sprinkle 
it from a height maybe a final little kiss of olive oil just brilliant right let’s have a taste 
let’s get a bit of everything bit of basil [Music] what I love about that is 
kind of an oldfashioned flavor   tuna tomatoes pasta really really nice little dish this is an incredible cheat veggie folded pizza 
so good so much fun to make so look bowl and we’ve got 300 g of selfraising flour it’s already got 
that raising agent in there but it doesn’t need to prove so we got 160 ml of water cold water very 
important and then a nice pinch of salt get a fork and just mix it up and then as you bring the 
flour in it will get thicker and thicker and more awkward when it’s too awkward to use the 
fork anymore then we’re going to use our clean hands so just move that dough around for like 
couple of minutes it’s super easy and once it’s cleaned the side of the bowl we’re good to go so 
we’ll let that rest for a little bit now let’s get on with the filling so we’re going to start 
off with peppers put your thumb where the stalk   is tear it open take out the seeds and the white 
bits roughly slice those up look get yourself a pan on a medium heat tablespoon of olive oil i’m 
going to use two cloves of garlic to give it that nice flavor if and only if you want to chili don’t 
have to i use a little bit even with the kids I’m training them a little bit of background heat 
is quite nice into a pan smells amazing already so look basil pick the leaves off for later in 
the sauce which I can put to one side but then the stalks don’t throw them away there’s plenty of 
flavor we can just slice up and we can get that in   there as well so in we go we want to get ourselves 
a nice onion i’ve used a red onion which I love just going to peel it and then just slice it up 
that can go into the garlic and we just want to   soften that up for a little second oh my eyes are 
starting to water a little bit but that’s all good in with the peppers and we’re going to season with 
pepper very emotionally so one of the great guides to helping you be healthy is color color is a 
signal of maximum nutrition vitamins it’s a really beautiful thing and look at the colors of that i 
now want to cook this down for about 10 minutes   to really kind of concentrate those flavors that 
are going to make you go “Oh that’s so tasty.” But whilst that’s doing that let’s get on with the 
pizza bases so this cheat dough roll it out into a little bit of a sausage so it’s roughly an even 
size cut it in the middle and then cut each half into two use your hand to make a little ball there 
you go ball one ball two push down move around and you get your little ball so every now and again 
come back give it a nice little stir so just get a little bit of the flour use a clean surface on 
we go and just kind of roll it back and forth away from you turn the dough i’m going to try and go 
nice and thin and about 7 to 8 in in diameter we’ll let those relax a little bit again and 
back in the pan you can see it’s shrunk down smells amazing turn up the heat and then in with 
some beautiful tin tomatoes the plum tomatoes are   always the better quality and then fill this up 
with some water and in that goes now use your spoon to break up those tomatoes let that simmer 
for about 5 to 10 minutes until it’s thick and intense and gorgeous now what I want to do now 
is show you how to do the folded pizza so I’m going to use this tray i want to oil it up so 
it doesn’t stick take our base then take some   of this lovely filling grab the sides pinch it 
one end pinch it at the other and then just kind of let it hang any imperfections or tears will 
cook out it will be rustic it will be beautiful don’t stress pinch pinch so I’ve got some lovely 
mozzarella and push it right in and that will just ooze beautiful few more bits of basil go in put a 
little bit of oil on the tray use a brush just to kind of brush up the outside just to make it 
golden and delicious and crispy look at that this is now going to go in the oven for around 
about 15 to 20 minutes at full whack now what I like to do is put it at the bottom of the oven 
so the base gets crispy too now what we’re going to have with that is a beautiful salad i dress it 
with a little bit of lemon juice some olive oil   absolutely beautiful and have a look at that come 
on so just like bubbling crisp i’m really pleased with that serve these in the middle of the table 
they’re amazing hot their amazing cold look at that absolutely beautiful come on man that my 
friend is a thing of joy my body’s saying “Eat it.” My brain’s saying “Don’t it’s going to 
burn you it’s hot.” Oh my god it’s good like some people like a bunch of roses or something i’d 
just give me one of those there you go Darling i   love you that’s what I want oh that’s so good hi 
guys i hope you’re all really really well so I’m going to show you a beautiful side dish now it’s 
a fantastic slow roasted tomato salad with orzo pasta it’s really fresh it’s really light this 
is from my new cookbook Together and together is about togetherness something that we’ve 
all learned about or not about in the last year since lockdown so this is all about meals to 
make new memories each chapter is a whole feast a whole meal and this dish here here’s the oro 
pasta there this is a fantastic side dish from a chapter that I absolutely love called Elegant 
Simplicity you can cook this as a menu or you can take individual recipes as they are cuz they’re 
really nice recipes now the great thing about the   recipes is I’ve written them in a new style right 
and this style is I write them in a way so you can get ahead of the game so when your guests arrive 
you’re not stressing so let’s do this beautiful salad get yourself the ripest tomatoes you can 
get your hands on try and get them on the vine   so in with the vines and the tomatoes so this 
is 1 kilo of tomatoes here in here the things that are going to make it delicious are some 
seasoning salt and pepper like that there’s a secret ingredient some beautiful harissa and I’m 
going to put a nice teaspoon of this in here now it’s not hot hot it’s very very gentle we’re going 
to go in with a nice little kiss of extra virgin olive oil a little splash of red wine vinegar and 
we’re going to use two more things garlic so just keep the skins on and just put a bulb in like 
that in we go and then last but not least I’ve got some lovely spring onions just trim them off 
both ends give them a wash and these go in like that mix it all up and this is like the perfect 
seasoning leave the vine on right first tip here the vine will give you that kind of fragrance 
of the smell of tomatoes in the greenhouse so with these tomatoes they’re going to go in the 
oven for 1 hour we’re going to slow roast them   to really concentrate the flavors so that’ll go 
in the oven at 150° C which is 300 fah all I’ve got to do now is cook some pasta now this is 
orzo let’s have a little look at this orzo is a shape of pasta there’s 500 g there and I’m simply 
going to put that into some boiling salted water now the packet says cook these for 12 minutes so 
I’m going to cook it for 10 minutes okay i want it slightly al dente now when that’s 5 minutes 
in what I’m going to do is get some frozen broad beans then I’ll refresh them both in a colander 
under cold water and I’ll show you what to do next so the pasta has been beautifully cooked i’ve run 
it under cold water so it’s not cooking anymore   and that’ll hold beautifully with the broad beans 
look at the color it’s such a beautiful bean and then if you want to only if you want to just 
pinch the skin and squeeze the bean out like that do I like eating them like that absolutely 
they’re delicious but if you can be bothered and if you want to you can peel them that bit’s done 
we’ve had an hour in the oven here the room smells absolutely amazing and look what you get after 
an hour it really is something very special you can see how the tomatoes have just sort of confeed 
almost in themselves so all I’m going to do now is   shake off these little vines like that we’ll take 
out the spring onions and just put them on a board and we’ll also take out the garlic so just shake 
these tomatoes off the stalk like that i want to push this through a coarse sie reason being is I 
want to lose the tomato skins right your trusty sie is very helpful and we just simply put the 
tomatoes in there everything goes in and then I’ll use the spoon just to squash the tomatoes the 
juice will flood out we’ll just keep pressing it until it’s literally just pips and skin on this 
side of the coarse sie is going to be phenomenal now back over here we’ve got two things we want to 
think about the garlic here just squeeze it out of   the skins fork it up then I’m just going to use a 
knife to slice up the spring onions and then let’s get that into the sauce so stir in those beautiful 
roasted spring onions and the lovely creamy garlic then I’ll go back in with the gorgeous broad beans 
and the also and then I’ll turn the heat up mix it up when it’s cooled down a little bit is add some 
beautiful fresh herbs things like mint things like   basil dill fennel and what I like to do is put 
most of the herbs in there for flavor and then save back some for sprinkling on top later so get 
those lovely fresh herbs in there really mix it up beautifully i love it the smell is amazing it 
really is a bit of seasoning needed i’m going to give it a little kiss of nice coldressed extra 
virgin olive oil serve on a platter in bowls whatever you like look at the colors i’ll take 
some of those herbs and just sprinkle them over   the top a little optional extra here cuz this is 
just going to be a salad today a tiny bit of feta cheese there you go my slow roasted tomato and 
orzo salad let’s have a try it is so fragrant so there you go guys my orzo and tomato salad i hope 
you love it as much as I do i’m going to show you   how to make the most beautiful tray baked pesto 
pizza pie it’s so good it’s really striking and it’s from my brand new cookbook five ingredients 
Mediterranean i’m super proud of it five   ingredients super simple but this time all that 
inspiration from around the Mediterranean those beautiful countries so let me show you how to do 
it here we’ve got 500 g of self-raising flour i’m going to put a couple of nice pinches of salt i’m 
going to give it a little drizzle of olive oil and then I’ve got 275 ml of cold water that I’m 
going to put in i’ll use a fork to start off with and you know often when you’re making pizza you 
know you got to make the dough you got to prove   it we got none of that make this dough by using 
the fork just to move stuff around slowly slowly you can use your other hand what I don’t want 
you to do is get like really sticky so just use   the tips of your fingers and then we’ll give it 
a little knead so as it comes together you can start being a little bit more aggressive with 
your hand and then what I want to do is just   knead it not a lot just enough to make it smooth 
and elastic and ultimately clean the bowl so the washing up is nice and easy so you’ve got all this 
stuff around the edge right that will get sort of   taken off so look I’ve just kneaded that for like 
a minute and a half just so it cleans the edge of the bowl like that so not much washing up to 
do there so now just put it on the board use two hands now just for a little minute until you 
have a nice elastic smooth dough like that look very simple very easy and a brilliant cheap dough 
using self-raising flour so look we can put that to one side so let’s talk about flavor on the 
bottom of this kind of pizza pie we’re going to have pesto right so you can make your own by all 
means or you can just buy it right get the best you can we’re going to use mozzarella which is 
delicious this is buffalo mozzarella these ones   are a bit more milky a bit more tasty a bit more 
tangy but also a little bit wetter and then here with these jarred veggies I’m using artichokes 
cuz I think it’s a really classic Mediterranean vegetable i think it’s really underloved and then 
good old tomatoes so these are vine tomatoes here um always tasty when you get them on the vine 
uh you can use any tomatoes you want i’m just going to get a knife and I’m just going to half 
some of these tomatoes and if you want you can quarter some others so this is 350 gram of cherry 
tomatoes what I want to do is season that up to be utterly delicious and actually I’m going to use my 
bowl from before because it’s so clean um so in we go with the tomatoes so take the artichokes out 
of the jar and we’ll steal a little bit of that oil if you have leftover oil or here right really 
really simple just grab a bit of mustard um a bit of vinegar a bit of salt and pepper right don’t 
throw it away always have one part of vinegar to three parts oil and we’ll turn this marinade 
oil into a lovely dressing right give it a little shake so that is a nice little bit of marinade 
or dressing that you can put in the fridge for a   rainy day that will last nice little hacks nice 
little ideas so look what we’re going to do now is just season this with salt and pepper mix it 
up and that’s going to roast on top of the pesto it’s going to be great so let’s do the fun bit now 
let’s roll out this dough so I’m going to use my hands to push this dough out normally I’ll still 
need to use a little rolling pin just to roll it out and if you want to dust it with a little flour 
feel free just a little flour on top like that put it underneath look at that so super easy super 
quick all you have to do here is roll this out uh to the size of a tray so this is roughly 
a 35 cm by 25 cm tray and I want to roll out this bread dough slightly bigger cuz I want to 
do a really nice little twisted sort of crust that’s delicious and spongy and crispy to eat 
uh first what I’m going to do is just lube up the tray just with a little olive oil just so 
it helps the bottom get golden and not stick so we definitely don’t want you to have a stick 
and kind of tear it so that goes to one side so just roll this out so it’s about an inch bigger 
than the tray itself i’ll pick this bread dough up like this and just put it down on the tray i 
like it having that little overhang on the edge that’s what we want to just make it fit the tray 
nicely we start off with the pesto so two generous tablespoons of the pesto there and just push that 
right across the tray and you can get different pestos as well so you might want to change up the 
flavor so this recipe is open to all of that and then we’ve got the tomatoes and the artichokes i’m 
just going to scatter those sort of evenly across this tray you can get beautiful peppers you can 
get squash you can use things like olives you know lovely veggies that cook quickly like asparagus 
really really nice so have fun with this it’s a principle recipe then at this point it’s super 
simple it’s not technical in the slightest i’m going to take up one corner of the pastry and I’m 
going to fold it over like that when I f fold it over I’m going to use my thumb just to push down 
then I’m going to put my forefinger here and pull   the next bit over and push it down simple right 
like that like that so we can spin the tray don’t stress about this it’s just a bit of fun it’s 
just a nice little kind of crimped edge so look it’s already looking pretty beautiful um use the 
mozzarella just tear it like this right so you can use any cheese you like that melts nicely just 
tear a little bit off and just dunk it in a little kind of evenly dispersed hole there’s really no 
rules apart from just roughly be even stevens so I’ve got a little bit of that excess herby 
oil here from the jarred artich chokes and I’m just going to put a little bit of that over 
the edges and in around the beautiful pizza so look it’s a thing of joy now I’m going to 
cook this in the oven for 30 minutes and I’m   going to put it at the bottom of the oven so 
the heat has the best chance of making this base nice and semi crispy and then we’re going 
to get this golden crispy on top beautiful so   30 minutes at 200° C which is around 400 fah and 
it should be a very beautiful thing so in it goes nice little salad maybe a little glass of 
wine and that is a delicious little meal so it’s had 30 minutes it’s smelling and 
looking pretty good have a look at that it is just a thing of beauty it’s like a picture 
it’s weirdly satisfying if I get my knife under here it should Yeah it should just slide off 
which we like this is actually you know for four people i think that’s quite generous look 
at that just a nice juicy slice of our pesto pizza pie it’s really easy it’s really fun 
to do i think it’s very flexible depending on what you got in your fridge or your pantry 
like you can have some fun with it it’s nice   and hot so I’m going to have to eat this in a 
very technical way so I don’t burn myself but look at that quite nice for parties actually 
like little wedge like that going around get   people going when they arrive at a little dinner 
party beautiful so look I love how the base is actually nice and crispy but I also love see how 
you get that sponginess there right we love that hot combo combinations like crunch soft sweet 
fragrant herb the mozzarella milky tangy like it is all the things that we love 
about a good pizza if you want to get the recipe then check out the book 
i hope you love it as much as I do i’m going to show you how to make the most 
delicious straightforward pasta bake with   sweet leaks tomatoes basil parmesan and the most 
amazing garlicky crumb we’re going to do a big batch of it you could either feed loads of people 
or you could portion it off put it in the fridge   or the freezer for meals for another day but also 
a hack of turning this the everyday pre-bought garlic bread into a thing of joy the most amazing 
garlic bread crumb so let’s start off with that first up get yourself a liquidizer we’re going 
to use this for the crumb and for the sauce so I’m going to cut this into half just rip up half 
your garlic bread into here give it a little w so that simple little trick takes your beautiful 
garlic bread into a fine breadrumb so let’s do the second one [Music] really really nice so 
we’ve got the lovely crumb here i’ll put that to one side let’s get on with the pasta sauce 
so we’re going to start it off with some olive oil in a pan couple of tablespoons goes in and 
then the beginning of the story is going to be some garlic two cloves of garlic we just slice 
this up like that so medium heat let’s get that frying i’ll take a little bit of this basil 
now I’ll give you another little tip actually if you pick any herbs especially if they look a 
little bit sad put it in the water they’ll refresh and come back to life and then these stalks 
here you don’t have to throw these away just finely slice them they’re still full of flavor and 
we’ll get them in with the garlic let’s talk about oregano i’ve got the regular stuff here that 
you’ll see uh just a little teaspoon I can put in my hand and then put into the oil like that 
then here I’ve got some posh oregano it’s not really posh it looks posh it’s just unprocessed 
i always think it’s quite nice to get this if you can a little bit more fragrant so you can see it’s 
just gently frying it smells really fragrant i’ve taken it off the heat cuz I don’t want to burn the 
garlic really important to not burn garlic so look   we got the leak so what I tend to do to clean it 
is just take the end off there run my knife just down the leak like this pull off that outside leaf 
and then I’m going to kind of treat it like it’s almost two different vegetables so I’ll simply 
cut this in half i’ll save this green part for a soup or a stew that I’m going to do this week 
really really nice nothing will go to waste and   this lovely white part here I’m going to put into 
this pasta dish now when leaks grow they always come out the ground obviously and they pick up 
a little bit of mud dirt grit stuff like that so   let me show you this is the stalk end and what I’m 
going to do is cut it in half lengthwise like that and then what you want to do is wash it under the 
tap away from the stalk just a quick little wash also what’s nice about giving it a quick little 
wash is that excess little bit of water creates a little steam that then creates a little 
more sort of sweetness and softness so in we go with the leak i’ll give it a little season 
with salt and pepper just to start the seasoning story and that’s going to be on a medium heat 
now if you just kind of like slow cook that for 10 minutes it really kind of concentrates the 
sweetness it’s utterly delicious so while that   does its thing I’m going to put some pasta into 
my pan of water so 500 g of frankly any pasta you like so when I’m cooking pasta for a pasta 
bake I always undercook it so the pack says 12 minutes so I’m going to give this eight 
minutes then I’ll show you what to do next so these leaks have had 10 minutes the pasta’s 
cooked drained and refreshed now to carry this sauce is a really beautiful old friend tomatoes 
we’re going to go in with three tins of beautiful tin tomatoes and then I’ll clean these tins 
out with some water just to clean out the tin use every last bit bring this to the boil 
let it simmer for 15 minutes and then you   could serve the sauce chunky and rustic but I’m 
going to liquidize it until it’s silky smooth so look that’s had sort of 10 15 minutes look 
at that just blipping away have a little taste oh gorgeous this is your opportunity to 
adjust a little seasoning if you need it   if you want to make it a little hotter with 
black pepper of course if you wanted to hit it with chili you can i’m going to whiz 
it up now i’m going to put most of it in   there so whiz it up whenever you’re using 
hot things and liquidizers uh put the lid on for sure and put a tea towel on top i have 
decorated myself and the room so many times i haven’t had a look in there if you want 
to put some herbs in here now you can um if you want to put a little cheese in here 
now you know just a little bit you can nice i think having a liquidizer or a hand blender 
is a genuinely useful gadget so in we go with the sauce you can see the color change now from 
the deep red to the almost orange sunshine look at that just beautiful basically we’re done 
we’ll go in with the lovely pasta look at that have a little taste oh delicious i’m going to 
do a little layer of parmesan about 50 g just to kind of create a little kind of gooiness 
when you put your spoon into it is going to   be delicious beautiful and I’m actually going to 
hijack this a little bit with a nice little hack it’s a great vegetable that I love it sits 
in the freezer it’s super convenient frozen spinach why would I use frozen spinach it’s super 
convenient it comes in these little portion sort of normally 80 g pellets just going to take eight 
of these pellets and put it in and around this pan like that and I think that spinach works really 
well with these flavors so look beautiful colors very excited about that i’m now just going to 
finish it with that beautiful garlic bread crumb   i’m going to take half of it and sprinkle a nice 
fat layer on top right to the edges and that will just cook up really really nicely what you can do 
with the rest of this is get like some of these little freezer bags and I promise you this will be 
the handiest thing to have in the freezer so the next time you roast a piece of fish right sprinkle 
that on top in the oven crunchy beautiful you know the next time you want to take an everyday salad 
and make it like exciting just put that in a pan   get it golden little golden sort of tiny croutons 
crunch deliciousness so this is a brilliant thing to have next time you make a lasagna sprinkle 
that on top it’s the gift that keeps on giving and no waste so this now goes in the oven for 
about 20 minutes at 180° C when it’s golden when it’s blipping away when it looks like you 
want to eat it it’s ready while that’s cooking please click the like button and give us 
some love and don’t forget to subscribe   oh and remember to turn on that notification 
bell so you know what’s happening now back to the recipe so I know it’s ready because 
I can smell it the room smells so good those amazing garlicky breadrumbs so here it is 
the beautiful pasta bake look at that it’s just beautiful let it sit for a little bit uh what 
I would normally do is just put some of these lovely basil leaves over the top they’re in 
really good condition now they’ve been in   the water look at that smells incredible now for 
me I always love having it with a lovely simple salad so I’ve got a nice little salad here i’ll 
just finish that with a little olive oil little   squeeze of lemon juice and that is an incredible 
lunch that’s an incredible dinner look at that i just love it yes so look let’s serve up let’s 
get a nice piece of that spinach beautiful really lovely look at that little palan over the top 
right let’s have a little try it’s amazing color m it’s so so good that my friends is a brilliant 
principle recipe take that run with it put it into your family honestly they’re going to love 
it so look if you want more recipes from me you   know more batch cooking recipes more recipes that 
sort of hero veggies simply go to jamlo.com and have a little search around it’s all free and I 
hope you enjoy it on the takeaway menu today is   an American hot Chicago pizza pie right let’s 
get cracking on the base we’ve got yeast get it in the sachets they’re always 7 g into some 
water now that’s 600 ml of tepid water that’s going to wake up the dried yeast for four pizzas 
add 1 kilo of strong flour and a nice pinch of salt then in with 600 mls of yeasty water this is 
going to do all the hard work for you [Applause] there is no right or wrong way to knead you’re 
just moving it about uh push it forward push it   back stretch it stretch it doing big batches is 
a great money-saving tip you can always freeze what you don’t need right now and having a stash 
will help stop the urge to shell out on all those pricey takeaways leave the dough to prove which 
means to rise in a covered bowl for an hour that is what yeast does so what we do after an hour is 
we bash it back down we now have a dough that’s kind of developed in flavor it’s just phenomenal 
i love it the feel of it air in there gorgeous so all I’m doing now is I’m just folding it under 
itself i want to bring back the pizza pie okay rub a little oil into the tins and scatter over some 
dry breadrumbs for a little extra crunch on the base this dough is just beautiful i’m just going 
to pull it you don’t have to roll it and I’m going to go into that tin like that leave the base to 
prove again for 15 to 20 minutes now for a really cheap super quick tomato sauce it’s just one tin 
of tomatoes two cloves of garlic salt and a little dried oregano whiz it up for a bit of heat nick a 
little vinegar from some jarred pickled jalapenos friends the sauce is done the toppings are up to 
you so I’m going to use two good quality sausages per pizza plus a few chopped jalapenos to make 
this American hot even hotter so actually I think cheddar is a wonderful melter it really is little 
bombs of cheddar in and around that sausage one finely sliced red onion smashed up fennel seeds 
and a good pinch of smoked paprika will really bring out the flavors absolutely gorgeous whack 
them into the oven for 20 minutes at 190 and when they’re cooked they’ll look a bit like this oh yes 
thick chunky that’s what I’m talking about i admit buying a takeaway pizza does have its perks but 
they don’t come cheap this is six times cheaper than that girls come and have a check of this 
grab away oh thank you so much bring back the Chicago pizza pie crew I think it’s time for a 
little bit of pizza come on i’m going to show you how to make the most delicious Greek Cria 
inspired pasta it is so good it’s really quick it’s a one pound wonder and it’s a recipe from 
my new cookbook Five Ingredients Mediterranean this is simple five ingredients obviously but all 
of that energy from the Mediterranean the colors the flavors one of the best cuisines in the world 
and of course there’s so many countries now one   of them is Cyprus i used to go there as a kid one 
of my good friends Georgie Hayden uh gave me the inspiration for this dish because she comes from 
Cyprus so one of the things in this book that I   really love is the nonItalian pasta dishes which 
I know sounds really weird but without getting into too many arguments the Mediterranean 
has had pasta for thousands of years this is Ozo so it looks a little bit like rice but 
it’s not rice right it’s very small pasta you can get it really easily now in supermarkets 
not all of them but it’s definitely out there so we’re going to use this pasta i’m also going 
to give you a hack to sort of fake this pasta if   you can’t find it right with spaghetti i’ll show 
that in a minute so we’ve got pasta garlic we’ve got parsley here which you could swap out for any 
herb you like margarine thyme basil we’ve got the halumi here which all my kids love at home really 
really nice sort of squeaky and fresh and salty then we’ve got some tomatoes here that have been 
on the windowsill nice and ripe let’s get cooking   so like I said it’s a one pound wonder so get 
yourself a nice wide casserole style pan we’ll whack that onto a medium heat to start off with 
and first job actually is a little preparation on fresh pasta now first up you can use tinned 
tomatoes straight away two tins of tomato would be beautiful but I think what you get when they’re on 
the vine like this they don’t just taste good they   smell good as well so what I’m going to do is get 
some nice ripe tomatoes i’ve got 600 g of tomatoes here just cut them in half like this this is a 
little hack for making a very simple delicious sauce instead of using tin tomatoes which is also 
delicious it’s using a standard box grater like this and what I do is go on the fine side not that 
side this one here right that you’d grate cheese   on take the half of the tomato and just gently rub 
it and don’t cut yourself right just gently now if you see down the bottom you’re going to see pulp 
and juice coming out and on the top you’re going to see a separation of the seeds and the skin the 
freshness is another level right so look at that right no seeds seeds so that’s the technique so 
I’m going to do that to all of this let’s have a little clean down [Music] so the tomato sauce is 
done this pan is getting nice and warm i’m going to put a couple of tablespoons of olive oil into 
a pan and I’ve got two cloves of garlic so this is a really simple pasta sauce but the technique 
starts to get really interesting because we’re not going to boil the pasta we’re going to cook 
the pasta in the sauce get your garlic in there you don’t want to cook the garlic too quickly 
at this point I’ve got half a bunch of fresh   parsley it could be basil it could be oregano it 
really doesn’t matter i’m going to finely slice the stalks which are really sweet and delicious 
don’t waste those and as that garlic just starts to color I’m going to put in the stalks of 
the parsley if you wanted to make this spicy you could but that will be a sixth ingredient so 
five ingredients i’m keeping it simple keeping it fresh i’m now going to go in with the beautiful 
fresh tomatoes look at that look at the color so now I’m going to turn the heat up and just 
bring this to the boil and what I’m going to   do is put some water in here to roughly the same 
volume as you had the grated tomatoes so in we go in with the water and what you want to do is bring 
that to the boil so I’m going to finely slice the parsley using the cross chop method so fingers 
flat at the end and just keep going around until it’s nice and fine so here we’ve got 200 gram of 
the also right so you can see if you look closely it looks like rice but it really isn’t it’s got 
more angular sort of cuts on it but if you can’t find it I want to give you a little hack right 
cuz you’ll get a very very similar effect get   a tea towel get some spaghetti and just steal 
a little bit like that okay roll up the pasta like this and very simply take it and just run it 
off the side of a surface like that okay and then what you get is your own homemade fake also okay 
so it’s a nice little tip let me just mop that up so look not a bad little fake right but even 
though it’s you know also it might feel posh it’s just flour and water right now as soon as 
this has come to the boil let’s let it rain also give it a little stir i think it’s important 
to give it a light seasoning now so it cooks into the pasta like that so some salt go in with 
some pepper so you can see this is boiling nicely and I want to cook that on a medium sort of gentle 
simmer right not too fast not too slow with a lid on stirring regularly for about 12 to 14 minutes 
until it’s nice and tender and then I’ll show you how to season it finish it with a halumi and 
also adjust the texture smells good while that’s cooking please click the like button and give 
us some love and don’t forget to subscribe oh   and remember to turn on that notification bell so 
you know what’s happening now back to the recipe so this has been cooking now for about 11 minutes 
look how the pasta’s absorbed the sauce really beautiful and there’s so many things you could 
do with this you could put tuna through it you   could put olives through it more herbs through it 
different cheeses through it you could you know uh use different vegetables chopped up jarred 
peppers so this is a beautiful principal recipe   but this one simple and gorgeous five ingredients 
so the fun bit is now let’s just try a little bit of also beautiful i’m going to turn the heat 
off remember if it’s a little bit wet now that’s perfect because it’s going to carry on sucking 
up the beautiful moisture i’m going to go in with this lovely chopped parsley and now the real twist 
in the tail like when I tried this for the first time it really blew my mind so I’ve always bought 
halumi the family love it i’ve fried it I grilled it but never in pastas and it is amazing so about 
40 grams you use just to put through it and then just a little bit on it and it just melts in the 
most incredible way so I guess when you grill it or fry it it’s a bit bouncy and a little bit 
squeaky and delicious but when you grate it like this it oozes into the pasta but kind of holds 
its shape a little bit so look at the color it’s really really nice you might want to adjust with 
just a little bit of water you know just to let it down you want it to be loose and you want it to 
be elegant really important not dry and not clggy just stir that through look at that ooze if you’ve 
got some nice extra virgin olive oil just kind of stir a little bit of that through it just to give 
it that beautiful shine so let’s have a little   go here look at that texture imagine doing that 
for your friends and family if they love like a classic tomato pasta this is like that but fresher 
more surprising the halumi has got that lovely salty tang that’s so good if you wanted to hit it 
with a little chili of course you can but look at that beautiful just finish it with a little olive 
oil like that hot and steamy i’m just going to finish it now with just a few bits of parsley 
just to tell the story what’s going on you can change up the herbs if you want i’m going to go to 
the fine side of the grater and just do nice long strokes of halumi and then the only thing you got 
to do is find a fork and tuck it in look at that beautiful it’s so good so simple it’s one of those 
recipes that you could do time and time   again i think there’s a nice technique in 
there with box gratering those fresh tomatoes so nice five ingredients simple delicious 
comfort food and that is one of the recipes from my brand new cookbook five ingredients 
Mediterranean please have a look just pick it   up flick through it and see what you think i 
hope I know you’re going to love it take care