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This is not a traditional pizza but it requires zero rise time and you most likely have the ingredients for the dough in your cupboard. Par-cooking the base in a frying pan guarantees a crisp base. For added texture, sprinkle the pan with polenta or semolina before laying the dough on top. If possible have two or three frying pans on the go, working on the next pizza as one is in the oven.
Ingredients
For the dough
- 500 g 00 flour
- 1 tsp baking powder
- 1 tsp salt
- 150 –200ml (scant ⅔–generous ⅔ cup) warm water
- 2 tbsp natural yogurt
- 2 tbsp extra-virgin olive oil
- 1 amount of olive oil, for drizzling
- 17.6 oz 00 flour
- 1 tsp baking powder
- 1 tsp salt
- 150 –200ml (scant ⅔–generous ⅔ cup) warm water
- 2 tbsp natural yogurt
- 2 tbsp extra-virgin olive oil
- 1 amount of olive oil, for drizzling
- 17.6 oz 00 flour
- 1 tsp baking powder
- 1 tsp salt
- 150 –200ml (scant ⅔–generous ⅔ cup) warm water
- 2 tbsp natural yogurt
- 2 tbsp extra-virgin olive oil
- 1 amount of olive oil, for drizzling
For the sauce
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 200 ml passata
- 1 pinch each of sea salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 7 fl oz passata
- 1 pinch each of sea salt and freshly ground black pepper
- 2 tbsp extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 0.8 cup passata
- 1 pinch each of sea salt and freshly ground black pepper
For the toppings
- 250 g mozzarella, grated
- 1 x 125g (4oz) ball buffalo mozzarella
- 125 g king oyster mushrooms (or other meaty mushroom), thinly sliced and tossed in 1 tbsp olive oil and a pinch of sea salt
- 1 courgette (zucchini), cut into ribbons with a potato peeler
- 125 g jarred artichoke hearts in oil, drained
- 70 g wild rocket (arugula) leaves
- 1 amount of Parmesan shavings (or vegetarian alternative)
- 1 drizzle of extra-virgin olive oil
- 8.8 oz mozzarella, grated
- 1 x 125g (4oz) ball buffalo mozzarella
- 4.4 oz king oyster mushrooms (or other meaty mushroom), thinly sliced and tossed in 1 tbsp olive oil and a pinch of sea salt
- 1 courgette (zucchini), cut into ribbons with a potato peeler
- 4.4 oz jarred artichoke hearts in oil, drained
- 2.5 oz wild rocket (arugula) leaves
- 1 amount of Parmesan shavings (or vegetarian alternative)
- 1 drizzle of extra-virgin olive oil
- 8.8 oz mozzarella, grated
- 1 x 125g (4oz) ball buffalo mozzarella
- 4.4 oz king oyster mushrooms (or other meaty mushroom), thinly sliced and tossed in 1 tbsp olive oil and a pinch of sea salt
- 1 courgette (zucchini), cut into ribbons with a potato peeler
- 4.4 oz jarred artichoke hearts in oil, drained
- 2.5 oz wild rocket (arugula) leaves
- 1 amount of Parmesan shavings (or vegetarian alternative)
- 1 drizzle of extra-virgin olive oil
Details
- Cuisine: Italian-inspired
- Recipe Type: Pizza
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Preheat the oven as high as it will go while you make the sauce.
- Heat the oil for the sauce in a small pan over a low-medium heat. Add the garlic and cook for a few seconds, then pour in the passata. Season well, then simmer until reduced a little to a lovely thick spreadable sauce. Set aside.
- Make the dough. Mix the flour, baking powder and salt in a large bowl. Add the water, yogurt and extra-virgin olive oil and mix together and knead until you have a smooth dough.
- Place a large (25–30cm/10–12in) heavy-based ovenproof frying pan (skillet) – cast iron is ideal – over a high heat.
- Divide the dough into four and roll each out to the size of your skillet.
- Drizzle the pan with a tiny bit of oil and immediately put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a quarter of the sauce. Scatter with a quarter of the grated mozzarella and torn buffalo mozzarella. Arrange a quarter of the mushrooms, courgette and artichoke hearts over the pizza.
- Put into the oven for 8–10 minutes until golden and melted. As soon as it comes out, scatter with rocket leaves and Parmesan and a good drizzle of extra-virgin olive oil. Slide onto a board and repeat with the rest of the dough and toppings, devouring the first one as the second cooks.
This recipe is fromEVERYDAY COOK by Donal Skehan, published by Hodder & Stoughton, £25.
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