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Prep 20 minutes
Total 40 minutes
makes 23cm pizza
US | Metric
Ingredients
Dough
  • 200 g plain flour, white or wholemeal
  • 1½ tsps /7g packet fast-action or easy blend dried yeast
  • 1 tsp sugar
  • ½ tsp flaked sea salt
  • 2 tbsps olive oil, plus extra for greasing
  • 100 ml warm water
Sauce
  • 100 ml passata or tinned chopped tomatoes
  • 1 tsp dried oregano
  • 1 small carrot, grated
  • ½ courgette, grated
  • 2 cloves garlic, grated or crushed
  • flaked sea salt
  • freshly ground black pepper
Topping
  • 75 g mozzarella cheese
  • Handful of your favourite extras ie olives, hams, chilli, veggies, anchovies etc
  • olive oil, for drizzling
Quick Pan Pizza Quick Pan Pizza

Quick Pan Pizza

Ok, so this may not be as quick as ordering a takeaway but it’s the fact that it’s home made which is important.

 

The difference with this pizza as oppose to many homemade recipes, is that there’s not waiting around for the dough to rise, it just goes straight into an ovenproof frying pan or cake tin, topped with whatever you fancy and baked. The heat from the outside of the pan acts like a heat blanket around the dough, making it light and airy as it cooks.

 

If you do need to make the dough ahead of cooking it, press it into the pan and keep in the fridge until you are ready to add the toppings. If find this very handy when the kids are coming and going, needing feeding at different times.


For a gluten free base, simply use a gluten free flour with the addition of 1 tsp xantham gum for added stability.


This recipe is from The Flexible Family Cookbook. To order a copy, click the book image to the left...


Heat the oven to 240℃ fan/gas 9. Lightly oil a 23 cm ovenproof frying pan, or loose-bottomed cake tin.

 

To make the dough, put the flour, yeast, sugar, salt and olive oil in a bowl. Mix together then stir in the water, bringing the mixture to form a dough. Turn onto the work surface and knead for a few minutes until smooth. Press the dough into the oiled tray, pushing into the edges as you go.

 

For the sauce, mix together the passata, or tinned tomatoes, oregano, carrot, courgette, garlic, salt, pepper and 1 tbsp olive oil. Spread over the dough leaving a small border around the edge.

 

Top with the mozzarella either grated or torn into small pieces. At this stage you can add more toppings should you wish. Drizzle with olive oil and bake in the oven for 20 minutes until the dough is golden around the edges.

Quick Pan Pizza Quick Pan Pizza

Quick Pan Pizza

Ok, so this may not be as quick as ordering a takeaway but it’s the fact that it’s home made which is important.

 

The difference with this pizza as oppose to many homemade recipes, is that there’s not waiting around for the dough to rise, it just goes straight into an ovenproof frying pan or cake tin, topped with whatever you fancy and baked. The heat from the outside of the pan acts like a heat blanket around the dough, making it light and airy as it cooks.

 

If you do need to make the dough ahead of cooking it, press it into the pan and keep in the fridge until you are ready to add the toppings. If find this very handy when the kids are coming and going, needing feeding at different times.


For a gluten free base, simply use a gluten free flour with the addition of 1 tsp xantham gum for added stability.


This recipe is from The Flexible Family Cookbook. To order a copy, click the book image to the left...

favorite
print
like
Prep 20 minutes
Total 40 minutes
makes 23cm pizza
US | Metric
Ingredients
Dough
  • 200 g plain flour, white or wholemeal
  • 1½ tsps /7g packet fast-action or easy blend dried yeast
  • 1 tsp sugar
  • ½ tsp flaked sea salt
  • 2 tbsps olive oil, plus extra for greasing
  • 100 ml warm water
Sauce
  • 100 ml passata or tinned chopped tomatoes
  • 1 tsp dried oregano
  • 1 small carrot, grated
  • ½ courgette, grated
  • 2 cloves garlic, grated or crushed
  • flaked sea salt
  • freshly ground black pepper
Topping
  • 75 g mozzarella cheese
  • Handful of your favourite extras ie olives, hams, chilli, veggies, anchovies etc
  • olive oil, for drizzling

Heat the oven to 240℃ fan/gas 9. Lightly oil a 23 cm ovenproof frying pan, or loose-bottomed cake tin.

 

To make the dough, put the flour, yeast, sugar, salt and olive oil in a bowl. Mix together then stir in the water, bringing the mixture to form a dough. Turn onto the work surface and knead for a few minutes until smooth. Press the dough into the oiled tray, pushing into the edges as you go.

 

For the sauce, mix together the passata, or tinned tomatoes, oregano, carrot, courgette, garlic, salt, pepper and 1 tbsp olive oil. Spread over the dough leaving a small border around the edge.

 

Top with the mozzarella either grated or torn into small pieces. At this stage you can add more toppings should you wish. Drizzle with olive oil and bake in the oven for 20 minutes until the dough is golden around the edges.