This skillet method is a game-changer, particularly if you love your pizza piping hot with that oozy cheese-pull factor. We’ve loaded ours with pepperoni and red chilli, but this is the time to pick the toppings you love. For best results, bring each pizza to the table hot and share by the slice before making a second.
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Bring the dough to room temperature (leave in the bags). Remove one ball of dough from the bag, then roll out on a lightly floured work surface to a rough 25cm circle.
Preheat the grill to high. Heat a heavy-based skillet or ovenproof frying pan over a high heat. Once hot, transfer one pizza base into the pan and cook for 2 minutes. Reduce the heat and spoon over ½ the tomato sauce, then dot over ½ the mozzarella, pepperoni, and red chilli. Transfer the skillet to the grill and cook for 3-5 minutes or until bubbling. Keep a close eye on it so it doesn’t burn. Slice and serve immediately. Repeat to make a second pizza.
Leftovers
Save any leftover sauce for cooked pasta, dot over any remaining mozzarella and grill until bubbling
Typical values per serving when made using specific products in recipe
Energy | 2,968kJ/ 710kcals |
|---|---|
Fat | 39g |
Saturated Fat | 20g |
Carbohydrates | 49g |
Sugars | 4g |
Fibre | 4.7g |
Protein | 39g |
Salt | 4.8g |
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