The best frying pan pizza

The best frying pan pizza

Martha Collison's shortcut to pizza makes homemade pizzas midweek a doddle – simpy add your favourite toppings and voila!

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  • Makes4
  • CourseMain meal
  • Prepare30 mins
  • Cook24 mins
  • Total time54 mins
  • Plusproving

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For the dough

  • 500g strong white bread flour, plus extra for dusting
  • 7g sachet fast action dried yeast
  • 10g salt
  • 2 tbsp olive oil, plus extra for greasing
  • Semolina for dusting (optional)

For the topping

  • 4 tbsp clear honey
  • ½ tsp dried chilli flakes
  • ½ tsp Cooks’ Ingredients Pul Biber
  • ¼ tsp sea salt flakes
  • ½ x 500g pack passata
  • ½ x 400g block cooking mozzarella, sliced
  • ½ x 100g pack Spanish Chorizo de Navarra
  • Basil leaves, to serve


  1. Make the dough by placing the flour, yeast and salt into a large bowl (or the bowl of a stand mixer). Make a well in the centre of the flour and pour in the oil and 325ml lukewarm water. 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.

  2. When the mixture has come together, tip the dough out onto a lightly oiled surface and knead for 10 minutes, or until stretchy and smooth. Knead for 6-8 minutes on medium speed if using a mixer.

  3. Shape the dough into a ball, then put into a large oiled bowl. Cover with a clean tea towel and set aside in a warm place for 2-4 hours, or until puffy and almost doubled in size.

  4. Dust a tray with a mixture of semolina (if using) and flour. Lightly oil the work surface, then turn the risen dough out onto it and knead briefly to knock out any irregular air bubbles. Shape into 4 balls, tucking the edges under tightly to form a taut, smooth surface. Place the dough on the tray, cover with the tea towel and leave to rest for about 30 minutes.

  5. Meanwhile, prepare your toppings and place them near the stove, so they’re to hand. Gently heat the honey, chilli flakes, pul biber and salt in a small saucepan until bubbling, then pour into a small ramekin to infuse.

  6. Take a large ovenproof frying pan (20-23cm wide) and place over a medium heat until evenly heated all the way through. Preheat the grill to as hot as it will go – ideally 230-240ºC if yours has a thermostat.

  7. With floured hands, take a ball of risen dough and carefully stretch it into a large circle – using the knuckles of both hands, clenched into fists, gradually stretch the dough as thin as possible from underneath without tearing until the size of the pan.

  8. Carefully lay the stretched dough into the hot frying pan. Use the back of a spoon to spread a thin layer of passata over the top (no more than 2 tbsp), then top with mozzarella and chorizo slices, taking care not to overload the pizza. Cook for 2-3 minutes, then use a palette knife to lift the pizza and check the bottom has become golden and crisp.

  9. Place the frying pan under the grill and cook for 2-3 minutes more, until the cheese has melted and the crust is golden and beginning to char. Remove from the oven and allow to sit in the pan for 1 minute, so the toppings can settle. Transfer to a board, drizzle with hot honey and serve, scattered with a few basil leaves. Repeat the process with the remaining dough.

Cook’s tip

Each of these ideas will top 4 pizzas

Mushroom carbonara
Fry ½ x 200g pack sliced No.1 Woodland Mushrooms in 1 tbsp butter. Spread 8 tbsp Cooks’ Ingredients Bechamel Sauce over the pizza bases and top with 95g pack Cooks’ Ingredients Sliced Pancetta , cut into bitesized pieces, the mushrooms and ½ x 400g pack mozzarella cucina, sliced. Cook as in method, then add 1 British Blacktail Free Range Large Egg yolk into the centre of each pizza, break it open to let it run, then grill until the pancetta is cooked and the egg is set. Finish with black pepper and serve.

Meat feast
Spread the base with ½ x 500g pack passata, then top with ½ x 90g pack Italian pepperoni, ½ x 60g pack Cooks’ Ingredients Herby Fennel Sausage Crumb, ½ x 280g jar chargrilled peppers in oil, drained and sliced, and ½ x 400g pack mozzarella cucina , sliced. Cook as in method.

Vegan broccoli & capers
Blanch ½ x 230g pack purple sprouting broccoli spears in boiling water for 2 minutes, then drain and set aside. Spread the pizza bases with ½ x 500g pack passata, then top with broccoli and 4 tsp nonpareille capers, drained. Dot spoonfuls of Plants By Deliciously Ella Creamy Artichoke Sauce over, then cook as in method. Serve with roughly chopped parsley sprinkled over and a drizzle of olive oil.


Typical values per item when made using specific products in recipe


3,247kJ/ 772kcals



Saturated Fat












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