This is our second recipe, and, also, our second one from BBC Good Food, but it’s one the kids love, it’s really healthy, as pizzas go, and it’s something you wouldn’t expect to be able to do without an oven.
This recipe serves four people. If you don’t have a large enough pan, or grill, you can divide the ingredients in two.
- 225g self-raising flour
- 3 tbsp olive oil (plus a little extra for frying)
For the topping:
- 1 tsp olive oil
- 1 onion, sliced
- 3 garlic cloves, crushed
- 250g cherry tomatoes, halved
- 4 tbsp passata
- Handful of fresh basil leaves, chopped
- 50g cheddar, grated
- Heat the oil in a frying pan, then add the onion and garlic and cook for 5 minutes. Tip in the tomatoes and passata and simmer for 5-10 minutes, or until the tomatoes are soft. Remove from the heat, stir in the basil, season, then allow to cool.
- Put the flower into a bowl. Make a well in the centre, add the olive oil, then add 6-7 tbsp of warm water, or enough to make a soft dough. Tip the dough onto a lightly soured surface and roll out to fit a 22cm frying pan (or two smaller ones, if space is tight). Heat a glug of oil in the frying pan, then press the dough into the pan and cook over a medium heat for 8-10 minutes, or until the base is golden.
- Heat the grill to hot. Spread the pizza base with the tomato sauce, scatter on the cheese and grill until it has melted and the base is golden at the edges. Serve immediately.
Original recipe from Good Food magazine, September 2011