Waitrose and Partners
Cheat’s pizzas with mushrooms & black olives

Cheat’s pizzas with mushrooms & black olives

You don’t need a pizza oven to get that enviable crisp base - a simple ovenproof frying pan is all it takes. Better still, this recipe doesn’t involve waiting around for yeasted dough to rise. 

This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.

Find more £2 recipes, the full store-cupboard list, and terms and conditions here.

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5 out of 5 stars(1) Rate this recipe
Vegetarian2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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Ingredients

For the sauce

  • 3 tbsp olive oil, plus 1 tbsp
  • 2 clove/s garlic, crushed
  • 400g can Essential Chopped Tomatoes
  • Pinch caster or granulated sugar
  • 300g Essential Cup Mushrooms , thickly sliced
  • 150g ball Essential Mozzarella, torn into small pieces
  • ⅓ x 350g can Essential Pitted Black Olives In Brine

For the dough

  • 300g Essential Self Raising Flour , plus more for shaping
  • 2 tbsp olive oil
  • ½ tsp salt
  • 280g Essential Low Fat Natural Yogurt

For the salad

  • 2 Essential Little Gem, leaves separated
  • 25g pack basil, leaves only
  • 2 tsp white wine vinegar
  • 1 tbsp olive oil

Method

  1. To make the sauce, warm 2 tbsp oil in a small frying pan over a medium heat. Add the garlic, fry for 1-2 minutes until fragrant, then add the tomatoes and sugar. Season with salt, increase the heat and bubble for 10-12 minutes, stirring occasionally, until rich and thick. Set aside.

  2. Meanwhile, heat the remaining 1 tbsp oil in a large frying pan over a high heat. Fry the mushrooms for 6-7 minutes, stirring a couple of times, until softened and caramelised. Remove to a plate. Clean out the frying pan. Heat the grill to high.

  3. Mix the flour, oil, salt and yogurt together to make a soft dough, first using a spoon, then your hands. Add more flour if needed. Tip onto a lightly floured surface and knead for 1 minute until soft and smooth. Divide into 2 balls and roll into frying-pan-sized rounds, approx 20cm. Heat the frying pan to hot.

  4. Transfer 1 round of dough to the pan, then lower the heat to medium and cook for 3 minutes, until browned underneath and the top is starting to look less raw. Move to a large baking tray. Spread with ½ the tomato sauce, leaving a small crust, then scatter over ½ the mushrooms, the mozzarella and olives. Repeat with the remaining dough and toppings.

  5. Grill for 4-5 minutes, until golden and bubbling. While the pizzas are cooking, mix the lettuce with all but a few basil leaves, then dress with the oil and vinegar. Top the pizzas with the remaining basil, cut into wedges, and serve with the salad.

Cook’s tip

This easy dough relies on heat activating the raising agents in the flour, creating bubbles and a light, airy dough. For a quick classic bread base, try one from Northern Dough Co, or if there's time it’s fun to make your own. Head to waitrose.com and search ‘frying pan pizza' for how to do it. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,693kJ/ 644kcals

Fat

32g

Saturated Fat

9.7g

Carbohydrates

66g

Sugars

11g

Fibre

5.5g

Protein

21g

Salt

1.9g

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Overall rating (5/5)

5 out of 5 stars1 rating