One-pan Pizza
Ingredients
- 500 g 00 flour
- ½ tsp sea salt
- 1 tsp baking powder
- 2 tbsp natural yoghurt
- 2 tbsp extra virgin olive oil
- 150-200 ml warm water
For the sauce:
- 2 tbsp extra virgin olive oil
- 1 clove garlic finely sliced
- 1 tsp chilli flakes
- 200 g tomato passata
Toppings:
- 1 courgette small
- 75 g cherry tomatoes
- 2 roasted red peppers
- 200 g block mozzarella
- 125 g buffalo mozzarella ball
- 1 small handful fresh basil
Equipment
Mixing bowl
Chopping board
Chopping knife
Wooden spoon
Saucepan
Grater
20cm cast iron pan
Fish slice
Instructions
- 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.
- Knead until you have a smooth dough.
- For the sauce, peel and finely slice the garlic.
- 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.
- 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.
- Divide the dough into 4 and roll each out to the size of your skillet.
- 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.
- Scatter over some grated mozzarella, roasted red peppers, courgette, and cherry tomatoes. Tear over some buffalo mozzarella.
- 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.
Notes
A new and fairly genius little recipe that makes the thoughts of mid-week pizza a real option, with no rising required and a ridiculously easy dough that takes minutes to prepare. To really nail this recipe, use 00 flour for the best taste and texture, and make sure both the pan and oven are nice and hot when you get cooking. For extra crunch to the base, sprinkle the pan with a little fine semolina or polenta before you add the pizza dough base.
This recipe makes four pizzas.
Nutrition
Calories: 718kcal