Cheat's deep-pan pizza

Cheat's deep-pan pizza

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(5 ratings)

Prep: 20 mins Cook: 30 mins


Serves 6
Feed friends quickly with this vegetarian deep-pan pizza, which can also be made ahead and frozen

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal589
  • fat30g
  • saturates15g
  • carbs69g
  • sugars5g
  • fibre3g
  • protein16g
  • salt2.85g


  • 500g self-raising flour
  • 1 tbsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g butter, diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 tbsp olive oil, plus extra for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 handful semi-dried tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 small courgettes, thickly sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • ½ x 300g jar chargrilled artichoke in oil, drained
  • 125g ball vegetarian mozzarella, drained and diced
  • 50g mature cheddar or vegetarian alternative, grated
  • ½ tsp dried oregano or rosemary



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…


  1. Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.

  2. Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.

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Comments, questions and tips

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14th Aug, 2012
dough too much like a biscuit for me.
23rd Nov, 2011
I did half the recipe as there are only two of us. I used 200ml of milk as I thought it seemed a lot and it made the dough very sticky, so added another tbsp of flour which was perfect. I added grated cheddar as well as mozzerella for extra cheesiness which I love. I used cherry tomatoes and sliced the courgette lengthways with a potato peeler as I wasn't sure it would be cooked in the time and used mushrooms instead of artichokes. The finished pizza rose beautifully but made the base too thick for my liking. Might try again using plain flour for a thinner base. Over all, very tasty.
12th Nov, 2010
Very quick and easy and disappeared quickly!
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