Pan Pizza
These skillet-fried pizzas are light, crispy, and incredibly straightforward to craft. An ideal customisable family meal layout.
Ingredients
- 500g plain flour
- 7g yeast sachet
- 2 tsp salt
- 2 tbsp olive oil
- 300ml water
- 400g tinned tomatoes
- 1 garlic clove
- Salami
- Grated mozzarella cheese
- Grated mature cheddar cheese
- Chilli flakes
- Dried basil
- Dried oregano
Method
Step 1: Combine the Dough Base
Mix the plain flour, yeast, olive oil, water, and salt together thoroughly inside a large container bowl.
Step 2: Knead and Prove
Knead the sticky mixture down completely, shaping it into 4 separate, uniform dough rolls. Cover the rounds with a cloth and leave to prove inside a warm environment for 30 minutes.
Step 3: Build the Marinara Layer
Stir your tinned tomatoes and finely chopped fresh garlic clove together until fully incorporated.
Step 4: Roll the Skillet Bases
Roll each of your proved dough pieces out into a thin circular disk designed to neatly map the footprint size of your frying skillet.
Step 5: Layer the Toppings
Spoon a layer of your tomato sauce over the raw dough base, keeping the outer edges clean. Sprinkle a generous coating of mozzarella, add your salami slices, and cover with mature cheddar, chilli flakes, dried basil, and oregano.
Step 6: Pan Sizzle and Grill Flash
Cook the pizza inside your pan over medium stove heat until the bottom dough crust turns lightly browned and structured. Transfer the entire pan directly beneath a hot grill element, leaving it to bake until the cheese top bubbles and gains deep color.
Step 7: Portion and Serve
Slice your hot pan pizza into triangles and serve right away.
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