We’re not with you this afternoon – Mo got the time wrong and life etc. But this evening Mr Phil watches the Jury show so you can feel like you did too. It starts at 21:00 CET (20:00 UK).
Tomorrow afternoon, Mo makes up for missing today with a live blog of the Family Show, the focus being more on how are they holding up rather than stuff he’s already done to death in previous live blogs. That one starts at 13:30 CET (12:30 UK), and he’ll be here throughout all the songs.
And then it’s over to you to enjoy your evening with our fabulous quick pizza recipe.
Pizza Margherita with chilli oil and rocket salad
For 2 people
125g mozzarella ball
1 tsp dried oregano
1 tsp chilli flakes
35g grated Italian hard cheese
7g dried yeast
32g tomato puree
250g plain flour with a good pinch of salt (try adding polenta to the flour to get extra crunch)
15ml balsamic vinegar
125g baby tomatoes
1 garlic clove
Preheat the oven to 240ºC/ 220ºC (fan)/ gas 9. Put a large baking tray in the oven to heat up (this will stop the pizza bottoms from going soggy!)
Add the dried yeast to a large bowl with 100ml warm water and 1 tsp sugar. Give it a good mix up and set aside for 5-10 min for the yeast to develop and go frothy.
Meanwhile, peel and finely chop (or grate) the garlic. Add the tomato paste to a bowl with the chopped garlic and a generous pinch of salt, pepper and sugar. Add 4 tbsp cold water and stir it all together – this is your tomato sauce. Drain and pat the mozzarella dry with kitchen paper (squeeze as much liquid out as you can!). Tear the drained mozzarella into rough, bite-sized pieces
Add the chilli flakes to another bowl along with 2 tbsp olive oil and a pinch of salt – this is your chilli oil. Pick the basil leaves from their stems, discard the stems. Chop the tomatoes in half
Add the flour (and a pinch of salt) to the bowl with the yeast. Gradually add up to 75ml warm water (you may not need all of it), a little at a time, and gently mix with a plastic spatula until a sticky dough ball has formed. Tip the dough out onto a floured work surface and cut into two. Toss each dough ball in a light dusting of flour until coated, rounding the ball as you go (no need to knead!).
Press each dough ball in the centre and gently push outwards with your fingertips, leaving the rim of the pizza untouched to form a crust (don’t worry if the dough rips, just stick it back together and carry on!). Keep going until your base is slightly smaller than a side plate (you will make them bigger in the pan!) – these are your pizza bases. Heat a large, dry, wide-based pan (preferably non-stick) over a high heat
Once hot, carefully add the pizza base to the pan, pushing the dough out to the edge to help shape the crust. Add 1/2 of the tomato sauce to each pizza and spread it evenly with the back of a spoon (be careful of the hot pan!). Cook the pizza base for 3-4 min or until the crust has started to puff up, then remove the heated tray from the oven and slide the pizza base onto the tray
Repeat this process for the remaining pizza base. Top them with the torn mozzarella, dried oregano and basil leaves then drizzle over the chilli oil, even on the crusts! (can’t handle the heat? Go easy!). Put the tray in the oven for 12-15 min or until the cheese has melted and the crust has puffed up and browned – these are your pizza Margheritas with chilli oil
Wash the rocket, then pat it dry with kitchen paper. Add the halved tomatoes to a bowl with the rocket, balsamic vinegar, a drizzle of olive oil and a generous pinch of salt and pepper – this is your salad
Sprinkle the grated Italian hard cheese over the pizza Margheritas and serve the salad to the side