Sandwiches 4.8

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Frying Pan Pizza

No need to turn on the oven for this untraditional pizza. Pizzas are a great vessel for diversity - this recipe is very customisable so feel free to u...No need to turn on the oven for this untraditional pizza. Pizzas are a great vessel for diversity - this recipe is very customisable so feel free to use the toppings we have provided here as suggestions rather than a list to strictly follow. A mixture of wholemeal and white flour ensures the goodness of wholemeal while bringing the lightness of white.

Because you don’t need to turn on the oven, this would be a good recipe to cook in an Air BnB or holiday rental. Mix up the dry ingredients (except for the yeast) and pack them in a bag, then assemble once you get there. Read more No need to turn on the oven for this untraditional pizza. Pizzas are a great vessel for diversity - this recipe is very customisable so feel free to use the toppings we have provided here as suggestions rather than a list to strictly follow. A mixture of wholemeal and white flour ensures the goodness of wholemeal while bringing the lightness of white.

Because you don’t need to turn on the oven, this would be a good recipe to cook in an Air BnB or holiday rental. Mix up the dry ingredients (except for the yeast) and pack them in a bag, then assemble once you get there. No need to turn on the oven for this untraditional pizza. Pizzas are a great vessel for diversity - this recipe is very customisable so feel free to use the toppings we have provided here as suggestions rather than a list to strictly follow. A mixture of wholemeal and white flour ensures the goodness of wholemeal while bringing the lightness of white.

Because you don’t need to turn on the oven, this would be a good recipe to cook in an Air BnB or holiday rental. Mix up the dry ingredients (except for the yeast) and pack them in a bag, then assemble once you get there.

Why is this healthy?

Diet

Vegetarian Pescatarian

Contains

Dairy, Gluten

Ingredients

Serves 4

Metric Imperial

For the pizza dough

strong wholemeal flour

Swaps: all purpose flour (gluten-free)

strong white flour

Swaps: all purpose flour (gluten-free)

plus more for rolling out

chia seeds

flaxseed (linseed)

milled

sea salt

fine

water

warm

baker’s yeast

maple syrup

Swaps: honey, white sugar

olive oil

for brushing the dough

For the sauce

olive oil

garlic cloves

minced

red chilli flakes

optional

passata

Toppings

red pepper

finely sliced

cheddar cheese

Swaps: mozzarella cheese

grated

artichoke

finely sliced

red onion

finely sliced

basil

Share ingredients

Ingredients

Serves 4

Metric Imperial

For the pizza dough

strong wholemeal flour

Swaps: all purpose flour (gluten-free)

strong white flour

Swaps: all purpose flour (gluten-free)

plus more for rolling out

chia seeds

flaxseed (linseed)

milled

sea salt

fine

water

warm

baker’s yeast

maple syrup

Swaps: honey, white sugar

olive oil

for brushing the dough

For the sauce

olive oil

garlic cloves

minced

red chilli flakes

optional

passata

Toppings

red pepper

finely sliced

cheddar cheese

Swaps: mozzarella cheese

grated

artichoke

finely sliced

red onion

finely sliced

basil

Share ingredients

Method

Gather and prepare your ingredients.

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

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

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

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).

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.

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.

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.

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.

Serve with fresh basil on top.

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