Frying Pan Pizza
Makes 2 pizzas
INGREDIENTS:
150ml warm water
7g sachet dried yeast
2 tbsp olive oil, plus 2 tbsp for drizzling on top
250g/2 cups white/all-purpose flour or strong bread flour if you have it
½ tsp of salt
6 tbsp tomato passata
1 large fresh mozzarella ball
6 slices of salami, or chorizo
1 tsp dried chilli flakes
1 tsp dried oregano
30g/¼ cup Parmesan cheese, grated
handful fresh rocket leaves
METHOD:
1. Whisk together the warm water and yeast. Leave to activate for 5 minutes – you will see bubbles start to appear. Place the flour in a large mixing bowl, and pour in the yeast mixture slowly into the well of the flour, and use a fork to work the flour into the yeast mixture. Keep mixing with the fork until a dough starts to form. Then tip the dough onto a lightly floured surface and knead for five minutes. To knead you just simply stretch the dough and then bring it back, turn and repeat.
2. Then pop the kneaded dough into an oiled bowl, cover with a damp cloth or clingfilm and leave to proof (rise) for 1 hour, in a warm spot.
3. Take the dough out of the bowl and divide into two pieces. Roll each one into a 20cm circle. Heat a large ovenproof, non-stick frying pan over a high heat. Lower the heat to medium and carefully put a circle of dough in the pan. Cook the base for 4 mins until golden brown
4. Using a spoon spread the tomato passata over the cooked pizza base, leaving a border of about 2cm. Arrange the mozzarella, and salami on top and scatter the dried chilli, oregano and grated parmesan cheese on top. Brush the edges with oil olive and place under a hot grill for 5 mins or until golden and bubbling
5. To serve, sprinkle over some fresh rocket leaves and a drizzle of olive oil.
