Pizza with all the toppings!
Years ago I watched Jamie Oliver make a pizza in a frying pan. The idea behind it was to mimic the heat intensity of a pizza oven by using the hob and grill to cook the top and bottom of the pizza at the same time. I have to say it does work, with a few tweaks anyway.
These are usually my Friday night treats, this one in particular was a huge treat given the amount of cheese I put on it! And for the health concious, I do have a healthier version I’ll add soon.
Pizza dough - I'm no expert so follow this recipe
- 1 tin plum tomatoes
- Salt and pepper to taste
- Pinch of sugar
- Splash of balsamic vinegar
- 1 tsp oregano
- 2 garlic cloves grated
- 1 dsp salted butter
- 1 garlic cloves grated
- 1tsp parsley
- Green olives
- Sun dried tomatoes
- Add all the sauce ingredients except the garlic to a saucepan and simmer for 10 minutes
- After 10, mash the plum tomatoes with a potato masher and add the garlic
- You now want to reduce ig all down to a really thick sauce to intensify the flavours - non stick saucepans really help with this
Pizza dough / assembly
- With your dough made, roll it out to just larger than your biggest frying pan
- Lightly oil your pan and drape the dough over it so the edges overlap. Pat the dough down so there are no gaps
- Add the sauce so it covers the entire base; get it right up to the edges!
- Next, roll the dough over the sauce, oh hello stuffed crust!
- Mix together the garlic butter ingredients and brush over the crust.
- Base assembly done, turn the hob onto a low heat and add all of your toppings, any order you like but personally I think they're called toppings for a reason...
- Low heat is key here so the dough can start to rise, so don't rush things.
- When the dough has a crispy base add the oregano and put the entire pan under the grill. I've tried taking the pizza out of the pan and grilling on a rack - it's worth a try for thicker bases.
- At this point sit in front of your oven and watch a lot of cheese melt, bubble, brown
- I love to go crazy with black pepper at this point and maybe even some fresh parmesan.