This recipe has a prep time of 20 minutes and a cook time of 20 minutes too.
INGREDIENTS
- 400g self-raising flour, plus extra for dusting
- 2 fresh mozzarella balls
- 300ml water
- 1 heaped tsp salt
- 1 tbsp olive oil
- 200ml passata
- Topping of your choice; pepperoni etc
METHOD
Preheat your grill. Lightly dust a non-stick frying pan (about 30cm in diameter) with flour.
Drain the mozzarella and cut each ball in half, then cut each half into four pieces. Leave them to drain in a sieve set over a bowl. This stops the cheese from leaching too much liquid on to the pizza. I even squeeze some of the water from the cheese to help.
Using a stand mixer with the dough hook attachment, mix the flour, water, salt and olive oil together until a dough forms. This takes about three to four minutes. Turn out the dough on to a lightly floured surface and finish kneading by hand until it is smooth to the touch – about two minutes.
Cut the dough in half and roll out one piece into a rough circle that will fit into your frying pan, using a rolling pin. Lift it into the pan and push the edges into the sides. Cook on the hob over a medium heat for four to five minutes. If you shimmy the pan at this stage you should notice that the dough has cooked and set on the under side.
At this point, flip it over using a wooden spoon or spatula under the base. Cook for another four to five minutes until the base is set. Take the pan off the heat. The upper side of the pizza will have started to set to a crust but just push it down a bit with a tea towel to create space for the toppings.
Decorate the pizza by putting a small ladleful of passata in the centre and, using circular motions with the back of the ladle, evenly distribute it over the base. Don’t be tempted to use too much.
Scatter half of the drained mozzarella on top, along with any other toppings you want to use.
Cook under the grill for about 10 minutes or until it looks done. Season well with salt and a drizzle of olive oil and serve with a green salad, assembling and cooking the second pizza in the same way.
Recipe courtesy of The Telegraph.
