MUG PIZZA RECIPE

MUG PIZZA RECIPE

July 26, 2019 100 By William Morgan


– Well hello everyone, it’s Barry here.
Welcome to My Virgin
Kitchen, I hope you are well.
Today we are making a recipe in this mug,
this very mug that I
have bought specifically
for this video.
You’re welcome.
(upbeat music)
Feeling very English actually
although I don’t like tea
as most of you guys know,
but today we are attempting
to make a pizza in a mug.
I’m keeping it quite simple today
because my camera lens broke,
if you saw the last gadget video,
so we’ve got its younger brother,
we’re just borrowing it for a little bit
until my other one’s fixed.
Hopefully this recipe
will taste good though.
I mean I’m not gonna try and mug you off
and maybe you’ll want a pizza it.
Pizza it.
Let’s do it.
Two of the most important things
you are gonna need for this
is a mug.
Make sure it is microwave safe.
That’s why I had to go and buy one
’cause all my other ones
are not microwave safe,
it would have whoosh, and also
with it being a microwave,
you need a microwave, yeah.
That’s 800 watt microwave.
If your microwave is
more powerful than that
you might need to just
cook it a little less.
Ding ding.
So this microwave pizza, you
can do any topping you want.
We’re going for chorizo
because they couldn’t find
small pepperoni and mushroom.
Any topping you want.
But also, we need to do the
base, so we’ll do that first.
One of my favourite
gadgets ever are these,
I think they’re called supoons,
like levelling measuring spoons,
and you can sort of wipe it
like a windscreen wiper, all right.
As I need five tablespoons I’m just gonna
just show you anyway.
Okay that’s about a quarter
of a tablespoon plus one.
Drop it in there okay.
So we go for five
tablespoons of plain flour.
And then like a half to bring
it up to the five, nice.
Keeping up so far?
The supoons don’t go that small so this is
an eighth of a teaspoon of baking powder.
And this is an eighth of
a teaspoon of baking soda,
bicarbonate of soda.
In comes our model Boston,
just to add a little salt.
And the real Boston is just
down there at the moment,
chilling out.
They’re absolutely knackered,
I just took them for a long walk.
So this is a tablespoon of olive oil.
In that goes.
You could use vegetable
oil, sunflower oil, pug oil.
One tablespoon of milk.
Two tablespoons of milk.
Three tablespoons of milk.
You can drink the rest
or put it on your cereal.
I’m just gonna mixy mix that together.
Nice.
See there’s little bits of
flour right at the bottom,
hiding away there.
Make sure you don’t just mix the surface.
Get it all topped there.
If you wanna go crazy you
could put some herbs in it.
Try and do a stuffed crust, you
could put some cheese in it,
then put an extra layer
of this in the middle
so it gets baked into the middle of it
Ooh!
The possibilities are endless,
but just make sure it’s a big
sort of thick, consistent,
white play dough like that.
Bah!
Okay, on top, boom!
(laughs)
Straight on top of the
batter is a tablespoon
of marinara sauce, which
I’m just gonna push around.
So you can see that it’s
all gonna cook together.
The baking soda and bicarbonate of soda
will rise that crust up.
Like levitate.
So next up is some mozzarella cheese.
This is grated mozzarella
folks, all right.
Gonna make it taste great.
I’m going all out,
making it really cheesy.
All right, so on top
we’ve got some mushrooms.
As I say, anything you wanna
put on here really guys.
And this is some chorizo.
Yeah, that’ll do.
Little sprinkle of basil on top.
Oh yeah.
It certainly smells like a pizza but,
all we need to do now is
put that in the microwave.
All right, I’m gonna go for 90 seconds
in my 800 watt microwave.
If yours is more powerful, as I say,
maybe start at about a minute
and just keep your eye on it.
What we wanna do, it’s
probably gonna rise up.
If it goes too high just open the door,
and keep doing it in blasts.
It’s all about getting that cooking time
and the height right.
It’s spinning round in there folks.
All right I’m gonna keep my eye on this.
Oh, things are happening!
Can you see it in there folks?
It’s rising up.
This is good.
I think we’re gonna hit that 90 seconds,
it might do a little bit longer,
but I’m getting a little
bit of the chorizo oil
dribbling down the mug,
the cheese coming out.
Oh!
Oh my God!
Another 30 seconds.
I was sent this recipe to try
but the only problem I’ve got
is I don’t actually know
if the base is done.
So I’m gonna overdo it.
Oh look at that!
(laughs)
That middle bit still isn’t melted though.
I want more.
I want more meltage.
So we’re onto just about
two and a half minutes now.
Oh!
Right.
We’re gonna try this.
All right so let’s give this a try.
I’m gonna go right down.
Oh let’s get the crust up.
Oh it’s so hot.
Oh wow that is actually a,
I think it’s more of a cake.
But the base has worked.
You can always tell a good
pizza by a cheese pull as well.
Oh!
All right.
You have my attention,
you have my attention.
So on this fork here I
have the perfect combo
of cheese, mushrooms,
chorizo, and the base,
and the tomato of course.
All in there, spun in there, look at that.
It’s gonna be hot.
Please don’t burn your mouth.
Oh that is so warm it just,
oh it felt like I was eating a fire!
Don’t do that.
Oh, that’s actually really, really nice.
I know it doesn’t look very appetising,
I mean look at that.
That looks pretty bad.
But you’ve got the warm
cheese, you’ve got the base,
and this amazing cheese pull going on.
All the flavours are mingled together.
Using chorizo, the oils
have released in there.
Hot, oh, bit hot though!
Ooh!
Okay, the bit at the bottom
is positively nuclear!
Wow!
But do you know what little
Boston, and big Boston.
You know what guys, I think that’s a pass.
Do you?
Cool.
So the next time someone
comes round for afternoon tea
and you wanna surprise ’em.
Yep, definitely gets hotter at the bottom.
Why not make a pizza in a
mug, and my favourite pizza
is a barbecue one, so you could get
some ready-cooked chicken, barbecue sauce,
little bit of peppers on there.
Mm, I am gonna try that.
If you do try it, tag me in
your pictures @myvirginkitchen.
Love to see your attempts.
Remember to subscribe for
regularly recipes and food fun
and I’ll see you again next time.
Oh that was good.
Sorry about the shorter video today,
I’m just trying out this lens, as I say.
Think he did all right.
But I really don’t know
what I’m doing anyway.