29 Jan 2018
Yes, this pizza is cooked in a frying pan. While it’s not the traditional method, nor is the base authentic to Italy, it gives surprisingly delicious results. On top of that, it is very quick and easy to make, not to mention having only five ingredients (that’s with not counting the kitchen staples of oil, salt and pepper and water). Make this bespoke to you, using your favourite pizza toppings, cooking any in advance that may need longer cooking time.
Pour the tomatoes into a really wide frying pan and simmer over a medium to high heat for 4-5 minutes until reduced and thickened. Season with a little salt and pepper.
Meanwhile, place a 10-inch ovenproof frying pan on a medium heat and preheat the grill to medium-high.
Place the flour in a medium bowl and toss a little salt and pepper through. Make a well in the centre and pour in 150ml of warm water and 1 tablespoon of oil. Stir everything together to make a smooth, soft dough. Turn out onto a lightly floured surface and roll out to a 10-inch round.
Drizzle the remaining tablespoon of oil into the pan and carefully place the dough in. Cook for 5-6 minutes until the underside is golden brown. While it is cooking, spread the now reduced tomato sauce all over the top of the dough. Sprinkle half of the cheese over. Arrange the Parma ham slices on top and scatter with the remaining cheese.
Once the base of the dough is cooked, transfer the pan to the grill. Cook for 3-4 minutes until the top is golden and bubbly. The pizza base should be cooked through at this point also.
Carefully slide the pizza out onto a serving board. Scatter the rocket all over the top along with a grind of black pepper if liked. Cut into pieces and serve.
400g can chopped tomatoes or passata with garlic and herbs
225g self-raising flour + extra for dusting
2 tbsp olive oil
100g cheddar or mozzarella cheese, grated
4 slices parma ham
25g wild rocket
Sea salt and freshly ground black pepper