Frying-pan pizza
Who doesn’t love a pizza? You can personalise it with any topping you like. And to boost your fibre intake why not swap some of the strong white bread flour for strong wholemeal bread flour.
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
1 portion
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Place the frying pan, skillet or roasting tin in the oven and preheat to 200°C. In the measuring jug, combine the warm water and yeast.
Step 2
Weigh the flour, sugar and salt into the mixing bowl and thoroughly mix before pouring in the yeast and water.
Step 3
Bring the dough together with your hands and then, on a floured surface, knead for a few minutes before returning to the mixing bowl. Leave in a warm place for 10 minutes to prove.
Step 4
Lightly flour your surface. Once the dough has proved, turn it out onto the floured surface and roll into a circle the size of your frying pan or skillet, or shape into a circle that will sit nicely in your roasting tin. Use oven gloves to remove the pan, skillet or tin from the oven and transfer the dough into it.
Step 5
Being careful of the hot pan, skillet or tin, spoon the passata on the dough, sprinkle on the dried herbs and torn mozzarella.
Step 6
Use oven gloves to return the pan or tin to the oven. Bake for 10-15 minutes and top with fresh basil leaves before serving.
