20 mins
Not Too Tricky
serves 4
About the recipe
A freshly baked pizza is hard to beat in the colder months but getting it right can be a labour of love. So I’ve swapped the oven for the frying pan, so that you can get a delicious family dinner on the table, fast! My quick pan pizza is all done on the hob and full of the good stuff, it’s one satisfying family favourite.
Ingredients
1 courgette
6 olives, stone in
4 tablespoons tomato passata
1 tablespoon red or green pesto
400g self-raising flour, plus extra for dusting
120g mixed grated mozzarella and Cheddar cheese
1 round lettuce
optional: olive oil and balsamic vinegar
Top Tip
Not a fan of olives? Raid the fridge or store cupboard for other ingredients to swap in – think tinned tuna, leftover roast veg or ham. And if you don’t have any courgettes, try swapping in 300g of sliced mushrooms, jarred peppers or tinned sweetcorn.
Method
- Speed-peel half the courgette into ribbons lengthways (put aside for the salad) and very finely slice the other half. Destone and tear up the olives. In a bowl, mix the tomato passata with the pesto.
- Put a 30cm frying pan over a medium-high heat. Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 200ml of water, stirring as you go so it comes together into a ball of dough. Knead for just 1 minute on a clean, flour-dusted surface, then divide the dough in two. Using a rolling pin, roll out into circles that are a little smaller than the base of your pan.
- Spread the tomato sauce over the pizza bases, leaving a 2cm border. Scatter the courgette, olives and cheese over half of each pizza. Now fold over the half of the base without the toppings and roughly crimp the edges together with your hands to seal. Carefully transfer the folded pizzas into the hot pan side-by-side, and cook for 3 to 4 minutes on each side until golden.
- Meanwhile, click the outer leaves from your lettuce, wash and pat dry. Cut the lettuce heart into quarters, then divide the lettuce and remaining courgette ribbons between plates. Dress with a little olive oil, balsamic and seasoning, if you like. Remove the folded pizzas to a board and serve with the salad alongside.
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