Cheat’s frying pan margherita pizzas
Who said pizza needs to be pricey? Make your own takeaway-worthy versions in the comfort of your own home
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Prep:20 mins
Cook:35 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 502
-
fat 18g
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saturates 9g
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carbs 62g
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sugars 0g
-
fibre 4g
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protein 20g
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salt 2g
Ingredients
- 227g can chopped tomatoes
- 2-3 tbsp olive oil , plus extra for rolling out the dough
- 2 garlic cloves , finely chopped
- 2 rosemary sprigs
- leftover dough from day 6
- 210g ball of mozzarella , drained and torn
- small handful of basil leaves, to serve
- green salad or sides of your choice , to serve
Method
Tip the tomatoes, 1 tbsp olive oil, the garlic and rosemary sprigs into a small saucepan over a low-medium heat. Season and simmer gently for 15 mins until thickened.
Divide the leftover dough into two equal pieces, and roll each one out on a lightly oiled surface into a 20cm circle. Rub both sides of the dough with a little olive oil.
Heat an ovenproof skillet, griddle or frying pan over a high heat until very hot. Heat the grill to high. Carefully put one dough circle into the hot pan and cook for 5 mins. As it cooks, spread half the tomato sauce over the top and scatter over half the mozzarella. Slide under the hot grill for 3-4 mins until the cheese has melted and the dough is cooked through, with a dark golden crust. Repeat to make a second pizza. Scatter the basil over both before serving.
