Honey, Fennel & Salami One Pan Pizza | DonalSkehan.com
  • summer

Honey, Fennel & Salami One Pan Pizza

November 25

For best results use a heavy based pan with an oven proof handle. Master the dough once and you can come back time and time again, changing up the toppings as you see fit.

  • serves Serves 4
  • time


  1. 1. Heat the oven as high as it will go. Make the dough, mix the flour and baking powder with 1tsp of salt. Add the water, yogurt and oil and mix together and knead until you have a smooth dough.
  2. 2. Heat the oil in a small saucepan over a low-medium heat. Add the garlic and chilli followed by the passata. Simmer until reduced a little to a lovely thick spreadable sauce.
  3. 3. Heat a skillet or heavy based ovenproof frying pan (cast iron is the best) over a medium-high heat on the hob. Add a little of the remaining oil to this and allow to heat.
  4. 4. Divide the dough into 4 and roll each out to the size of your skillet. Put in one of the pizza bases and cook for a minute until it bubbles lightly, then spread with a ¼ of the sauce and scatter with salami, fennel and cheese.
  5. 5. Put in the oven for 5-6 minutes until golden and melted. As soon as it comes out, drizzle with honey, chilli flakes and scatter over basil leaves. Slide onto a board and repeat with the rest of the pizzas, devouring the first one as the second cooks.

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For the dough: 

500g 00 flour 

½ tsp salt

1tsp baking powder

2tbps natural yoghurt

2tbps extra virgin olive oil 

150-200ml warm water 

For the sauce:

2tbsp extra virgin olive oil 

1 clove garlic, finely sliced

1 tsp chilli flakes 

200g passata

For the toppings: 

16-20 slices Italian salami

1 bulb fennel, very finely sliced

200g grated mozzarella

125g ball buffalo mozzarella 

2 tbsp runny honey

Good pinch chilli flakes

Small handful basil leaves