Frying-Pan Pizza

Once you've made pizza this way you won't turn back! This recipe makes four generous toddler size pizzas but you can easily vary the size and toppings according to preference. The dough is extremely straightforward and requires only 2 minutes kneading! You can also portion up the dough and freeze for later- very handy for adult snacks too!

for the dough:

100g 00 flour

1/4tsp dried yeast

60ml water

1tbsp olive oil

for the tomato sauce:

2 tsp olive oil

12 cherry tomatoes

2 garlic clove

60ml water

for the pesto (optional):

15g basil

10g Parmesan

5 pine nut

1/2tsp lemon

2 tbsp olive oil

To serve: 

4 bitesize balls of mozzarella

Combine all the dough ingredients. Knead for 1 minute until the dough comes together in a neat ball. Cover and leave for 15 minutes. Return to the dough and knead for a further 1-2minutes and then leave for a minimum of 4 hours and a maximum of 48! [Note: at this point you can portion up the dough and freeze individually]

For the sauce: heat the oil in a small frying pan and add the tomatoes and garlic. Stir for one minute and then add the water. Continue to cook for 5 minutes or until the tomatoes have broken down and the water has evaporated.

For the pesto: place all the ingredients in a food processor and blitz down. Taste and add a little more lemon if you want. Easy!

For the pizza: preheat your grill to the highest setting. Divide your dough into 4 small balls. Place a small frying pan on a high heat and don't add any oil. Using your hands push one of the balls of dough into a disc about 12-cm wide. Once the frying pan is piping hot place the disc carefully in it. Spread a quarter of the tomato sauce over the centre leaving a 1-cm wide border. Break up the mozzarella and place on top of the tomato. Finally, drizzle pesto over the pizza. After 1-2 minutes on the heat the bottom of the pizza should be brown and toasted. Place straight under the grill for 1-2 minutes until golden and the cheese is bubbling. Repeat with the rest of the dough.