Cheat’s frying pan margherita pizzas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 227g can chopped tomatoes
- 2-3 tbsp olive oil, plus extra for rolling out the dough
- 2 garlic cloves, finely chopped
- 2 rosemary sprigs
- leftover dough from day 6
- 210g ball of mozzarella, drained and torn
- small handful of basil leaves, to serve
- green salad or sides of your choice, to serve
Method
- STEP 1
Tip the tomatoes, 1 tbsp olive oil, the garlic and rosemary sprigs into a small saucepan over a low-medium heat. Season and simmer gently for 15 mins until thickened.
- STEP 2
Divide the leftover dough into two equal pieces, and roll each one out on a lightly oiled surface into a 20cm circle. Rub both sides of the dough with a little olive oil.
- STEP 3
Heat an ovenproof skillet, griddle or frying pan over a high heat until very hot. Heat the grill to high. Carefully put one dough circle into the hot pan and cook for 5 mins. As it cooks, spread half the tomato sauce over the top and scatter over half the mozzarella. Slide under the hot grill for 3-4 mins until the cheese has melted and the dough is cooked through, with a dark golden crust. Repeat to make a second pizza. Scatter the basil over both before serving.
