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“Pizza is my dream, but I like to make certain dishes as easy as possible,” says Jane Dunn.
“Yes, you do need to make the dough and let it rest for a certain amount of time, but it’s worth it. Prepare the sauce while the dough is resting, as well as the rest of the ingredients. Lightly flour a surface to roll out the dough and then place it in a pan.
“The combination of cooking over the fire and finishing under the broiler works wonders, as it perfectly cooks the dough and melts the cheese.”
Pizzas in a pan
Serves: 2
Ingredients:
400g plain flour, plus extra for dusting
7 g of dry active yeast
2 tablespoons olive oil
250-275 ml of water
Pinch of salt
For the dressings:
400g can of chopped tomatoes
1 teaspoon chili flakes
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
50-100 g grated mozzarella
Other ingredients (optional)):
Roasted vegetables
Cooked sausages
Pepperoni
Ham
Cooked chicken
Method:
1. Add the flour, yeast, oil and 200ml water to a bowl with the salt and mix with a spatula. Gradually add the rest of the water if necessary until you have a slightly sticky dough. Tip the dough out onto a floured surface and knead for 10 minutes until the dough is smooth and soft and no longer sticky. Place the dough in a lightly oiled bowl, cover with cling film and leave to rest for 30 minutes.
2. While the dough is resting, add the chopped tomatoes to a bowl with the chili flakes, dried oregano, garlic powder, and onion powder and stir to combine. Prepare the remaining ingredients if necessary.
3. Divide the dough into two pieces and roll each one into a circle about 23-25 centimeters in diameter.
4. Heat a large oven-safe skillet over high heat and add a tablespoon of oil. Place one of the dough circles on the hot skillet and then pour half of the tomato mixture on top.
5. Sprinkle with cheese and any other ingredients you are using and fry for a minute or two until the bottom is golden.
6. Transfer the pan to the grill and grill for two to three minutes until the top is cooked, the cheese is melted and it looks delicious. Repeat with the second portion of dough and the remaining ingredients.
Recipe from 'Jane's Patisserie: Easy Favorites' by Jane Dunn (Ebury Press, £22).
