Frying Pan Pizza
Makes 2 pizzas
INGREDIENTS:
150ml warm water
1 tsp sugar
7g sachet dried yeast
250g strong white bread flour
Olive oil
½ tsp of salt
6 tbsp tomato passata
1 large fresh mozzarella ball
12 slices of salami, or chorizo
½ tsp dried chilli flakes, optional
1 tsp dried oregano
30g Parmesan cheese, grated
To Serve:
Handful fresh rocket leavesDrizzle of olive oil
METHOD:
1. Whisk together the warm water, sugar and yeast. Leave to activate for 5 minutes – you will see bubbles start to appear.
2. Mix together the flour and salt 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.
3. 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.
4. 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.
5. Take the dough out of the bowl and divide into two pieces. On a lightly floured surface, roll each dough ball one into a 20cm circle.
6. Heat a large ovenproof, non-stick frying pan over a high heat. (check that the handle is also ovenproof!) Lower the heat to medium and carefully put a circle of dough in the pan. Cook the base for 4 minutes on one side until golden brown.
7. 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 flakes (optional if you like your pizza with a kick!), oregano and grated Parmesan cheese on top. Brush the edges with oil olive and place under a hot grill for 5 minutes or until golden and bubbling
8. To serve, sprinkle over some fresh rocket leaves and a drizzle of olive oil.
