We have had a slouchy, lazy Sunday today, dog walk, birthday party, shopping, washing (always) and Poppy has been chilling on the sofa. I didn’t feel much like putting in loads of effort cooking so I made a really quick bread dough in my kitchenaid (no extra kneeding required) and whipped up a quick frying pan pizza. If you don’t know what I am on about read on – it’s the quickest pizza you will ever make. and the closest I have ever come to stone baked at home.
If I could eat one thing for the rest of my life I genuinely think Pizza would be it. I love me some carbs and I love me some cheese even more.
Excluding the dough – which let’s face it, is super speedy in a stand mixer. The prep and cooking time is around 10 minutes. So what makes this so quick is that you roll your dough, heat a pan up with olive oil until it’s smoking, then add your shaped base. slop on the tomatoes sauce and toppings and stick under a red hot grill for around 3 mins, until it’s bubbling and golden.
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For the dough
680g strong white flour
2 sachets yeast
2 tablespoons olive oil
1 teaspoon salt
Luke warm water – enough to make a dough texture
For the topping
1 can chopped tomatoes
2 tablespoons chopped thyme
1 clove garlic
Olive oil
1 vegetable stock cube
Half fill the empty tomato can with water
Your preferred cheese and preferred amount
Your fav toppings
To make the base add all the dry ingredients into your mixer or large bowl, if you are doing this by hand. Add the olive oil and then gradually pour in Luke warm water until a dough forms. Try not to add too much liquid, if you do add more flour to get the correct consistency.
Leave to rise in the bowl with a clean tea towel on top in warm place for an hour.
For the tomato sauce
Fry the garlic and thyme until golden then add the can of tomatoes, water and stock cube. Make sure the sauce is bubbling for a good 8 – 10 mins. You don’t want it to be too sloppy or you will have a soggy pizza. It has to thicken and the tomato has to reduce down
Preheat your grill until hot.
Heat a frying pan (the size of which you want your pizza to be) until it’s smoking hot.
Whilst the pan is heating roll out your base to the size of the bottom of your frying pan.
Add oil to the pan then the dough. You need to work quickly here as you don’t want the base to burn. You are looking for it to be crusty, golden and a bit hollow when you tap it.
Add all your toppings, then place under the grill until it’s bubbling and the cheese is oozy!
Enjoy!
