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Frying pan pizza recipe

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Bring a taste of Italy to the dinner table with this simple frying pan pizza recipe. Cook in a hot pan for a classic crispy base and finish under the grill for deliciously oozing cheese. See method

Serves 4
Takes 30 mins, plus 1 hr rising
736 calories / serving
Vegetarian

Ingredients

500g pack sourdough bread mix
olive oil, for greasing
100g Grower’s Harvest tomato passata
1 garlic clove, finely crushed
2 tbsp plain flour
2 x 210g Creamfields mozzarella, drained and torn into chunks
½ red pepper, thinly sliced
1 red onion, thinly sliced
½ 60g pack wild rocket
1 vine tomato, sliced

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
3095kj
736kcal 37%
Fat
21g 30%
Saturates
9g 46%
Sugars
8g 9%
Salt
2g 34%

of the reference intake
Carbohydrate 99g Protein 31.5g Fibre 11.9g

Method

Tip the bread mix into a large bowl. Add 320ml lukewarm water and mix with a wooden spoon until you have a rough dough. Turn onto a clean work surface and knead for 8-10 mins until smooth and elastic. Divide the dough into 4 equal-sized pieces and shape each into a smooth ball. Lightly grease a large baking tray with olive oil and place the dough in it, evenly spaced apart. Cover with a clean tea towel and leave in a warm place to rise for 1 hr.
Mix the passata and garlic together; season with salt to taste.
Heat a large, heavy-based frying pan over a high heat on the hob.
On a clean surface lightly dusted with flour, roll each piece of dough into a roughly 20cm wide circle. Spoon a little passata into the centre of each and smooth to the edges with the back of a spoon, leaving a 2cm border. One at a time, slide the pizza bases into the pan. Top with a portion of mozzarella, pepper and onion, and cook for 2-3 mins until the base is starting to crisp and the dough has risen slightly. Meanwhile, preheat the grill on high.
Place the pizza under the grill for 3-4 mins until the cheese has melted and the crust is lightly golden. Repeat with the remaining pizzas, and serve with a rocket and tomato salad on the side.

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