Cheat’s pizzas with mushrooms & black olives

Name: Cheat’s pizzas with mushrooms & black olives
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp olive oil, plus 1 tbsp; 2 clove/s garlic, crushed; 400 g can Essential Chopped Tomatoes; Pinch caster or granulated sugar; 300 g Essential Cup Mushrooms , thickly sliced; 150 g ball Essential Mozzarella, torn into small pieces; 350 g can Essential Pitted Black Olives In Brine

You don’t need a pizza oven to get that enviable crisp base - a simple ovenproof frying pan is all it takes. Better still, this recipe doesn’t involve waiting around for yeasted dough to rise.

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

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5 out of 5 stars(1) Rate this recipe

Vegetarian2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

For the sauce

3 tbsp olive oil, plus 1 tbsp
2 clove/s garlic, crushed
400g can Essential Chopped Tomatoes
Pinch caster or granulated sugar
300g Essential Cup Mushrooms , thickly sliced
150g ball Essential Mozzarella, torn into small pieces
⅓ x 350g can Essential Pitted Black Olives In Brine

For the dough

300g Essential Self Raising Flour , plus more for shaping
2 tbsp olive oil
½ tsp salt
280g Essential Low Fat Natural Yogurt

For the salad

2 Essential Little Gem, leaves separated
25g pack basil, leaves only
2 tsp white wine vinegar
1 tbsp olive oil

Method

To make the sauce, warm 2 tbsp oil in a small frying pan over a medium heat. Add the garlic, fry for 1-2 minutes until fragrant, then add the tomatoes and sugar. Season with salt, increase the heat and bubble for 10-12 minutes, stirring occasionally, until rich and thick. Set aside.
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the mushrooms for 6-7 minutes, stirring a couple of times, until softened and caramelised. Remove to a plate. Clean out the frying pan. Heat the grill to high.
Mix the flour, oil, salt and yogurt together to make a soft dough, first using a spoon, then your hands. Add more flour if needed. Tip onto a lightly floured surface and knead for 1 minute until soft and smooth. Divide into 2 balls and roll into frying-pan-sized rounds, approx 20cm. Heat the frying pan to hot.
Transfer 1 round of dough to the pan, then lower the heat to medium and cook for 3 minutes, until browned underneath and the top is starting to look less raw. Move to a large baking tray. Spread with ½ the tomato sauce, leaving a small crust, then scatter over ½ the mushrooms, the mozzarella and olives. Repeat with the remaining dough and toppings.
Grill for 4-5 minutes, until golden and bubbling. While the pizzas are cooking, mix the lettuce with all but a few basil leaves, then dress with the oil and vinegar. Top the pizzas with the remaining basil, cut into wedges, and serve with the salad.

Cook’s tip

This easy dough relies on heat activating the raising agents in the flour, creating bubbles and a light, airy dough. For a quick classic bread base, try one from Northern Dough Co, or if there's time it’s fun to make your own. Head to waitrose.com and search ‘frying pan pizza' for how to do it.