1

Heat the oven as high as it will go. To make the dough, mix the 00 flour and baking powder with the salt. Make a well in the centre and add the warm water, yogurt and extra virgin olive oil and mix together.

2

Knead until you have a smooth dough.

3

For the sauce, peel and finely slice the garlic.

4

Heat the extra virgin olive oil in a small saucepan over a low-medium heat. Add the garlic and chilli flakes followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.

5

Prep your toppings by finely slicing the courgette with a mandolin or knife and grating the mozzarella. Slice the roasted red peppers and slice the cherry tomatoes in half.

6

Divide the dough into 4 and roll each out to the size of your skillet.

7

Heat a skillet or heavy based ovenproof frying pan (cast iron is best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a quarter of the sauce.

8

Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.

9

Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, slide onto a board and cut into slices. Season with black pepper and scatter over some fresh basil leaves. Repeat with the rest of the pizzas.

One-pan Pizza

Donal's Notes

For the sauce:

Toppings:

Instructions

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