Frying pan pizza

Frying pan pizza

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(31 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

Not good for you? Think again, this easy to make pizza is low fat and full of calcium

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal331
  • fat12g
  • saturates4g
  • carbs49g
  • sugars6g
  • fibre3g
  • protein10g
  • salt0.89g
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  • 1 yellow pepper, deseeded and cut into chunks
  • 1 courgette, thickly sliced



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

  • 1 red onion, cut into wedges
  • 225g self-raising flour
  • 2 tbsp olive oil, plus 1 tsp
    olive oil

    Olive oil

    ol-iv oyl

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

  • 5 tbsp fresh tomato pasta sauce



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 50g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.

  2. Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.

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Comments, questions and tips

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3rd Dec, 2009
Was easy to make and ingredients are all to hand but it wasnt all that great. The base was strange for a pizza, far too brittle and as someone else said - more like a quiche! Would not make again as there are so many other better recipes on this site with not much more effort required. (We did eat it all though so not a complete disaster!)
28th Aug, 2009
very easy to make, i also found it needed more oil and water, i served with home-made potatoe wedges and salad. yum yum
12th Aug, 2009
oops forgot to rate it lol
12th Aug, 2009
My 15 yr old daughter and her friend just made themselves this for dinner - easy easy easy!! I made the tom-base-sauce for them and they did the rest, it did need a llittle more water/oil than stated but the end result was delicious-so they told me as there wasn't any left for me to try!!! I'm going to make this again for me and my little ones - no teens alowed!
24th Jul, 2009
This recipe was delicious and filling, we shared it between two of us and although it left us full we felt it probably would have struggled to serve four people (we might just be greedy though). We struggled a little with the base and found it required more water/oil but that may have just been our inexperience at cooking. Overall a really nice meal that leaves a comfortable and satisfied stomach.
13th Jun, 2009
sorry forgot to add a rating previously
13th Jun, 2009
Noted the previous comments so I made the dough with less flour than the recipe asked for, a little more oil and a little more water and was still able to roll out the dough quite thinly. It just might be my kitchen equipment, but I needed slightly longer cooking times for both the dough and the roast vegetables. Also used a mixture of 50g gruyere and 50g cheddar cheese because we love cheese but I guess you lose the "low fat " aspect of the original recipe! Pizza came out perfectly,none left on my family's plates, but was just enough for 3 people. Will definitely make again-a great base recipe which lends itself to individual tweaking.
8th May, 2009
I tried this last night and the result was delicious however, I did find that I couldn't get the dough base to work and as I'd never made dough before (I'm a novice cook) it required rescuing by my partner who added a few tbsp more of oil and water to make it work. I expect an experienced cook would make the base from their head rather than following the recipe to the letter but I'd recommend adding more than the recipe states.
2nd May, 2009
Sorry, now I forgot the rating! The bases was lovely and light, although I made it much thinner than it seemed in the picture, and just made several in a smaller pan.
2nd May, 2009
Can I just say that surely if you didn't make this recipe, you can't give it one stars just because it 'doesn't look nice so the kids won't eat it?' I don't have any objections to leaving a comment like that, just don't rate the recipe at the same time! Personally, I found it extremly delicious, although vegetables like the ones shown are my favourite pizza topping anyway.


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