Gordon Ramsays Pizza Recipe

A massive favourite of mine, this pizza recipe works perfectly at home and is brilliant for a cheat meal. The key to a pizza for me is not overfilling it, a few strips of chicken torn up works perfectly as a decent protein fill and some cheeky chorizo or pepperoni if you're feeling adventurous. 

Toppings are person specific so add what you want and make sure its cooked to perfection when you throw it in the oven. A pizza stone might do the trick if your oven isn't up to scratch. Enjoy!

Gordon's Pizza Recipe

1. Sieve the flour and salt onto a clean work surface and make a well in the middle. Mix the yeast, sugar and oil into 325ml lukewarm water and leave for a few minutes, pour into the well. 
2. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with clean, flour-dusted hands. Knead until you have a smooth, springy dough.
3. Put the ball of dough in a large flour-dusted bowl, sprinkle with flour and cover with a damp cloth. Place in a warm room for an hour until doubled in size.
4. Tip the dough onto a flour-dusted surface and knead it around a bit to push the air out with your hands. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. Timing-wise, it's a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Don't roll them out and leave them hanging around for a few hours, though - if you're working in advance like this it's better to leave your dough, covered with clingfilm, in the fridge.
5. Once you're ready to make the pizzas, divide the dough into 4 balls, keep them covered. Put a large ovenproof frying pan on the heat (you can do two at a time if you have two pans) and roll one ball out on a floured work surface until it's the same size as your pan. Add a little olive oil to the pan and add the pizza base, pressing it into the pan. Cook over a medium heat until the base crisps and the dough starts to cook through and bubble up, about 5-8 minutes. 
6. Top each with 2 tbsp passata, 5 halved cherry tomatoes, some basil, 1/2 tbsp capers, 1/2 ball mozzarella and 1/2 tbsp Parmesan.
7. Put under a pre-heated grill until the toppings bubble. Drizzle with more olive oil, sprinkle with salt and top with rocket to serve.

Makes 4 pizzas
Prep 35 mins plus rising, cook 25 mins
Ingredients
500g strong bread flour or Italian '00' flour
1 level tbsp fine sea salt
2 x 7g sachets dried yeast
1 tbsp golden caster sugar
4 tbsp extra-virgin olive oil
FOR THE TOPPING
8 tbsp passata
20 cherry tomatoes , halved
2 handfuls basil , roughly chopped
2 tbsp capers , rinsed and drained
2 balls mozzarella , torn into pieces
2 tbsp grated Parmesan (or vegetarian alternative)
olive oil
2 handfuls rocket
Per pizza, 875 kcalories, protein 30.3g,
carbohydrate 102.4g, fat 41 g,
saturated fat 12.5g, fibre 4.8g,
salt 5.03 g

Eat Fish

Fish is amazing, not only is it rich in protein and other nutrients like Selenium, vitamin D and omega-3 fatty acides all of which have been shown to reduce heart disease and other medical problems.

All in all a pretty awesome combo at the cost of mixing up your meals with your standard proteins.

Fish is a mega protein choice to all that meat, with its excellent nurtritional value alongside high quality protein and a wide variety of vitamins and minerals (Vitamins A and D, phosphorus, magnesium, selenium, and iodine).

Even if presenting a small part of a diet it can have a significant positive impact in improving the quality of protein intake by complimenting the amino acids found in vegetable-based diets. Not to mention the fatty oils onboard that are vital to brain development, we think about brains here too.

Check the links below for some easy salmon recipes.

Salmon with warm chickpea, pepper & spinach salad

Grilled Cod with Basil and Lemongrass

The Start

So i'm going to start putting together my meals into handy recipes for people looking for some inspiration.

I'll be updating what i'm upto as i go along with my new plans around getting fit and also reviewing and looking at myths and techniques in the fitness and eating world