Name: Frying pan pizza pie
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 290g pack pizza dough mix; flour for dusting; 1 tbsp pesto or tapenade; 125g ball mozzarella thinly sliced; 4-6 sundried tomatoes roughly chopped

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Frying pan pizza pie

Frying pan pizza pie

Mary Cadogan

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Serves 4

Easy

Prep: 1 hr and 10 mins

Cook: 20 mins

plus 1 hr rising

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A pizza and pie in one to make a delicious lunchtime treat or daytime snack

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

290g pack pizza dough mix
flour

for dusting
1 tbsp pesto

or tapenade
125g ball mozzarella

thinly sliced
4-6 sundried tomatoes

roughly chopped

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Nutrition: per serving

kcal305
fat13g
saturates6g
carbs33g
sugars2g
fibre3g
protein14g
salt1g

Method

step 1

Make up the pizza mix following pack instructions. Put in a bowl, cover with a clean tea towel or cling film and leave somewhere warm to rise for 1 hr, or until doubled in size. Divide in half and roll or press out each piece on a lightly floured surface to a 20-23cm round (depending on the size of your frying pan). Spread one round with pesto or tapenade to within 2cm of the edges, then top with mozzarella and tomatoes. Cover with the other piece of dough and press the edges to seal in the filling.
step 2

Heat the frying pan, put in the pizza pie and cook on a fairly low heat for 10 mins. Invert onto a large plate, then slide back into the pan and cook for 10 mins more until well browned. Leave to cool for 10 mins, then cut into wedges to serve.

RECIPE TIPS

ROLLING TIPS

If you don’t have a rolling pin, use a wine bottle or simply press out the dough using your fingers. If you prefer, you can cook this pizza pie on a barbecue – which adds a wonderful chargrilled flavour – just make sure your coals are not too hot.

MAKE IT YOUR OWN

Add anything you would normally put on a pizza, such as chorizo, salami, prosciutto, grated hard cheese such as cheddar or Gruyère instead of the mozzarella, or wholegrain mustard instead of the pesto, but take care not to overload it or the filling might leak out.

Recipe from Good Food magazine, August 2014

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