Currently one of the questions I get quite often is how married life has been. Coming into the second month, as mushy as it may sound, married life has been nothing but a bliss, and an adventure I look forward to every morning. I’d be lying to say there have not been any trepidations unmet, and every day adjustments to be made (for beginners, my mornings are earlier now!), but it has been a great journey thus far, and in all honesty, I can’t wait to see what lies ahead. If you have been following my blog long enough, you would have noticed one of my biggest shortcomings;– I’m one to quickly proclaim myself as a baker unfortunately lacking in any culinary skills extending beyond frying a sunny-side up, and well, let’s just say that I have heard far too many ‘You can’t let your husband eat cake every day’ remarks to fuel my fears. Fortunately for me though, the constellations have been aligned serendipitously to bestow me with a mister who
is not a fan of cakes would have a meal out of anything that remotely has cheese on it, preferably while singing his own oft-heard rendition of ‘Sweet dreams are made of cheese’. And when it perfectly requires anything off the fiery stove, just pass me the apron, and consider me a cook.
When I received Nigella’s latest cookbook, one of the first recipes to catch my attention was her crustless pizza. A warmly-lit photograph of your nondescript pepperoni-and-cheese pizza adorns the accompanying page, yet concurrently intriguing you with its short ingredient list obviously missing the integral ‘y’. A quick finger prod leads you to her description of it being ‘a fast and easy supper on days when you’re too tired to think about what to cook’. Yeast-free, fuss-free and quick; — that’s surely a winner in my books. And it definitely helps that the recipe falls under one of those clear-the-pantry category, where you can pretty much top it with anything you have stashed at the back of your refrigerator, or leftovers from last night’s dinner. But as far as texture goes, the crustless pizza is ‘pizza’ only in the rights of having toppings on a cheesed surface, and nothing more. The smooth watery batter bakes up to a puff of chewy dough with a texture not unlike a Yorkshire pudding or a popover. Technicalities aside, assuming you’re not exactly serving it to pizza purists, Nigella has definitely delivered her promise on this one;– ‘This is’, as she said, ‘comfort: quicktime’. And judging from the number of times the mister wiped clean different variations of this for breakfast/lunch/supper, no one would’ve been the wiser that I’m merely passing off as a faux-cook.
(adapted from Nigella Lawson’s Kitchen; serves 2-4)
100g plain flour
a pinch of salt
butter, for greasing
100g grated Cheddar cheese
toppings of your choice (eg. pepperoni slices, turkey ham, cherry tomatoes)
- Preheat oven to 200C.
- Whisk the egg, flour, salt and milk to make a smooth batter. Stir in half of the grated cheese.
- Grease an 8-inch round baking pan/pie dish, and pour the batter into the dish.
- Bake for 30mins, then remove the pan from the oven. Add your toppings, and sprinkle with the remaining cheese. Return to the oven, and bake for another 2-3mins, until the cheese has melted.