You don’t need a pizza oven to get that enviable crisp base - a simple ovenproof frying pan is all it takes. Better still, this recipe doesn’t involve waiting around for yeasted dough to rise.
Ingreadient :
- 3 tbsp olive oil, plus 1 tbsp
- 2 clove/s garlic, crushed
- 400g can Essential Chopped Tomatoes
- Pinch caster or granulated sugar
- 300g Essential Cup Mushrooms , thickly sliced
- 150g ball Essential Mozzarella, torn into small pieces
- ⅓ x 350g can Essential Pitted Black Olives In Brine
- 300g Essential Self Raising Flour , plus more for shaping
- 2 tbsp olive oil
- ½ tsp salt
- 280g Essential Low Fat Natural Yogurt
- 2 Essential Little Gem, leaves separated
- 25g pack basil, leaves only
- 2 tsp white wine vinegar
- 1 tbsp olive oil
Direction :
- To make the sauce, warm 2 tbsp oil in a small frying pan over a medium heat. Add the garlic, fry for 1-2 minutes until fragrant, then add the tomatoes and sugar. Season with salt, increase the heat and bubble for 10-12 minutes, stirring occasionally, until rich and thick. Set aside.
- Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the mushrooms for 6-7 minutes, stirring a couple of times, until softened and caramelised. Remove to a plate. Clean out the frying pan. Heat the grill to high.
- Mix the flour, oil, salt and yogurt together to make a soft dough, first using a spoon, then your hands. Add more flour if needed. Tip onto a lightly floured surface and knead for 1 minute until soft and smooth. Divide into 2 balls and roll into frying-pan-sized rounds, approx 20cm. Heat the frying pan to hot.
- Transfer 1 round of dough to the pan, then lower the heat to medium and cook for 3 minutes, until browned underneath and the top is starting to look less raw. Move to a large baking tray. Spread with ½ the tomato sauce, leaving a small crust, then scatter over ½ the mushrooms, the mozzarella and olives. Repeat with the remaining dough and toppings.
- Grill for 4-5 minutes, until golden and bubbling. While the pizzas are cooking, mix the lettuce with all but a few basil leaves, then dress with the oil and vinegar. Top the pizzas with the remaining basil, cut into wedges, and serve with the salad.
