Frying Pan Pizza

1

Gather and prepare your ingredients.

2

Place the flours, chia, flax and salt into a bowl. Whisk to combine and remove any lumps.

3

Place the water, yeast and maple syrup into a jug. Whisk to break up the yeast.

4

Pour the wet ingredients into the dry and stir until you have a shaggy dough. Set aside to absorb for 15 minutes.

5

Tip out onto a clean, lightly floured surface and gently knead several times until it has turned a little smoother and is slightly springy. Set aside to rise for 45 mins to 1 hour, until risen and puffy. (Because it is a seeded, wholemeal dough it will stay a little sticky).

6

Heat the olive oil in a pan over medium-high heat. Add the garlic and chilli flakes, if using, and sizzle for 1-2 minutes, until fragrant but don’t let them take on any colour. Add the tomato passata and a sprinkle of salt and cook, stirring occasionally, for 12-15 minutes, until reduced.

7

Tip the dough out onto a clean, lightly floured surface. Divide in half. Roll into round balls. Lightly dust with flour and roll out into circles about 22cm in diameter.

8

Place the frying pan over a medium-high heat. Brush one side of the dough with olive oil and place into the pan. Allow to cook for 4-6 minutes, until puffing up and turning golden on the bottom. Lightly brush the remaining side with oil before flipping.

9

Flip over, spoon some tomato sauce over the surface, sprinkle with the cheddar cheese and vegetables. Cover with a lid, turn the heat down to low and cook for 8-10 minutes, until the cheese is melted.

10

Serve with fresh basil on top.