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

  • Prep:20 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 502
  • fat 18g
  • saturates 9g
  • carbs 62g
  • sugars 0g
  • fibre 4g
  • protein 20g
  • salt 2g


  • 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


  1. 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.

  2. 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.

  3. 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.

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