Frying pan pizza with Serrano ham & pineapple salsa

To make the dough, place the flour, yeast and salt into a large bowl and mix together with your hand. Make a well in the centre of the flour and add the oil, plus 325ml lukewarm water in a steady stream. With the other hand (or with the dough hook attachment on a stand mixer) begin to incorporate the flour into the liquid to form a dough. It should be sticky but not wet.

When the mixture has come together, tip the dough out onto a lightly oiled surface and knead for 10 minutes, or until elastic, and the dough springs back when pressed. (If using a mixer, knead for 6-8 minutes on medium speed.)

Shape the dough into a ball and place into an oiled bowl. Cover with a clean tea towel and leave at room temperature for 1-2 hours until doubled in size. Alternatively, rise the dough slowly in the fridge for at least 12 hours (or up to 24 hours), bringing the dough to room temperature before cooking.

Fold the risen dough in on itself a few times in the bowl, to collapse any large bubbles. Turn it onto an oiled surface, shape into a rough ball then cut into 4 evenly-sized pieces. Shape into 4 balls, tucking the edges of each ball underneath tightly to form a taut, smooth surface. Put 2 balls into freezer containers and freeze for another day. Put the other 2 onto a baking tray, cover with a clean tea towel and leave to rise at room temperature for 15 minutes while the toppings are prepared.

Place the pineapple, sugar and chilli flakes into a small pan, then cook over a medium heat until the mixture is reduced and jammy, about 10 minutes.

Preheat the grill to as high as possible. Flour your work surface then pull and press the first ball of dough into a pizza base that will fit the base of the pan. Make the edge slightly thicker to make a crust.

Place a large frying pan over a medium/high heat. When it’s hot, transfer the stretched dough, floured side down, into the frying pan. Allow to cook for a few seconds, then use the back of a spoon to spread a thin layer of the pizza sauce over the top. Sprinkle with mozzarella, the pineapple salsa and torn ham.

Cook on the hob for 3-4 minutes, until the dough is bubbling. Take a peek beneath the base – it should be browned but not burnt. At this stage, place the pan under the grill for a few minutes, keeping a close eye on it. Once the mozzarella has melted and the toppings are golden, remove from the grill and serve immediately, garnished with basil leaves. Repeat with the remaining dough. Make sure that you cover the handle of the frying pan as it will be very hot from being under the grill.