No-knead frying pan pizzas

Name: No-knead frying pan pizzas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: 400 g strong white bread flour, plus extra for dusting; 1 tsp fast action yeast; 10 g fine salt

No pizza oven? No problem! These are beautifully bubbly with the texture of sourdough, but without the faff. Add toppings of your choice – this combo is a great vegetarian option.

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Vegetarian

Makes2
CourseMain meal
Prepare30 mins
Cook15 mins
Total time45 mins
PlusProving

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400g strong white bread flour, plus extra for dusting
1 tsp fast action yeast
10g fine salt

For the sauce

2 tbsp extra virgin olive oil
2 clove/s garlic, crushed
400g passata
¼ tsp caster sugar

To top

280g pack mini mozzarella, drained and torn
160g pack marinated artichokes in olive oil, drained
20 black olives, drained
Oregano, leaves only (to serve)

For the dough, put the ingredients into a large bowl and mix together well with your hands. Pour in 320g water (straight from the tap is fine) and use your hands to mix it together to a raggy dough – as long as there are no dry patches of flour, it’s fine. Cover with a tea towel and leave to rise for around 3 hours, until doubled in size, bubbly and jiggly.
Meanwhile, make the sauce. Heat the oil in a saucepan over a medium heat, then fry the garlic gently for 2 minutes until fragrant. Add the passata with 50ml water, season with the sugar and some salt, then bring to a simmer and cook, stirring often, for 10-12 minutes until reduced and thickened. Set aside to cool.
Once the dough has risen, wet your hands and gently pull the dough away from the sides of the bowl. Lift out onto a floured worktop and divide into 2 with a blunt knife or dough scraper. Scatter a little flour on each piece, then cup your hands around the sides of one, and move it in a circle continuously for 1 minute, until the dough is smooth on top and round. If your hands stick, add a little more flour. Repeat with the second, then leave to prove on a floured tray for 30 minutes.
Preheat the grill to high, get the topping ingredients ready and heat a large ovenproof frying pan over a high heat until smoking. Meanwhile, flour the work surface and dough well, then roll 1 dough round into a circle around the same size as your pan (25-30cm).
Once the pan is smoking, carefully pick up the dough and put into the pan. If it folds over on itself, pull it back gently into shape. Top the dough with half the sauce, then add half the mozzarella and artichokes, and the olives.
Put the pan under the grill and bake for 5-6 minutes, or until the pizza is risen, deep golden and blackened in places. If you have 2 pans, get going on the second pizza as soon as the first is under the grill. Once both are baked, garnish with oregano leaves, cut into slices and serve.

Cook’s tip

An overnight rise in the fridge gives the dough an extra flavour boost – allow it to rise at room temperature as in the recipe, then put in the fridge for up to 24 hours. Bring back to room temperature for 1 hour, then shape and proof as normal. For accuracy in breadmaking, weigh liquids rather than using a measuring jug. If you don’t have 2 frying pans, remove one pizza to a rack before starting to bake the next.

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