- 290g pack pizza dough mix
- flour, for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 1 tbsp pesto or tapenade
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 125g ball mozzarella, thinly sliced
- 4-6 sundried tomatoes, roughly chopped
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.
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.
Rolling tipsIf 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 ownAdd 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.