Pizza in a pan

Recipe from Waitrose Cooking School. Serves 2-4 (2 x 30cm pizzas) | prep time: 20 minutes + proving | cook time: 15 minutes

INGREDIENTS  

For the dough 

• 7g dried active yeast
• ½ tbsp caster sugar
• 2 tbsp olive oil
• 500g strong white bread flour, plus extra for dusting
• ½ tbsp fine sea salt

For the pizza

• 1 x batch tomato sauce
• ½ x 250g pack grated mozzarella / any cheese you like 
• 150g pack essential  Italian mozzarella cherries, halved / any fruit you like
• ¼ x 25g pack basil, leaves only ( Optional if you dont like it)
• ½ tbsp olive oil ( Use alternative oil like Coconut / Mustard) 

 METHOD

1. To make the dough, mix the yeast, sugar, and olive oil with 325ml of warm water and leave to stand for 2-3 minutes until the yeast is totally dissolved.
2. Combine the flour and salt in a medium-sized bowl and make a well in the centre. Pour the yeast mixture into the well and mix to bring together.
3. Tip the dough onto a lightly floured work surface and knead for 8-10 minutes until you have a smooth elastic dough. Place in a large flour-dusted bowl, cover with a damp tea towel and leave in a warm place for 45-60 minutes until the dough has doubled in size.
4. Preheat the oven to 250℃ fan and place a flat oven tray or pizza stone on the middle shelf.
5. Place a non-stick pan on a high heat.
6. Divide the dough into 3 and shape into a small ball. Dust the surface of the dough generously with semolina and press the dough, flattening using your hand until you have a round even shape.
7. Pick the dough up and stretch it out, rotating as you go to maintain a round shape. Place the dough on the surface so it catches the semolina on the bottom then carefully place into the hot frying pan.
8. Spread 3-4 tbsp of the tomato sauce evenly over the base. Sprinkle over the grated mozzarella, mozzarella balls and half of the basil leaves, then drizzle with the oil.
9. Place in the oven and cook for 12-15 minutes until the base is golden and crisp and the toppings are melted. Scatter the remaining basil on top and serve.

Chef's tip

Use this recipe as a base for creating your own pizza - try adding olives, anchovies, capers, artichoke hearts, mushrooms, cooked ham, spicy salami, gorgonzola, ricotta or any of your favourite toppings. Parma ham and rocket is delicious scattered over the pizza after it's cooked.