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Donal Skehan
One Pan Pizza | DonalSkehan.com
  • cheesy

One Pan Pizza

September 29

This recipes does not follow tradition, is is quick and made with a handful of ingredients. This is one of these back pocket recipes that perfect for busy days when you lunch on the table in no time.

  • serves Serves 4
  • time 30 minutes (+ extra if not cooking all pizzas at once)

Method

  1. 1. Heat the oven as high as it will go. To make the dough, mix the flour, baking powder and salt in a medium bowl. Add the yogurt and oil and mix together and knead until you have a smooth dough. Add the water if needed to bring the ingredients together.
  2. 2. Split the dough ball evenly into four and roll each piece out into a round of about 7 inches wide and 5mm thick.
  3. 3. You can cook the pizzas all at once if you have four pans or work in batches if not. Heat a tablespoon of olive oil in a skillet or heavy based ovenproof frying pan (cast iron is the best), which is wide enough to take a pizza base, over a medium-high heat. Lay one dough base inside and cook for a minute until it bubbles lightly. Then, to get creative, spread some passata on top, scatter some basil leaves over, arrange some torn pieces of mozzarella on top, followed by pepperoni slices. Sprinkle with chilli flakes and fennel seeds. You really can use whatever toppings you like. Drizzle another tablespoon of oil around the edge.
  4. 4. Transfer to the oven for 5-6 minutes until golden and melted.
  5. 5. Meanwhile, prepare the salad. Whisk the olive oil and balsamic vinegar in a large bowl and season to taste. Toss the rocket through. Arrange in a serving bowl, scatter the pine nuts over and top with the parmesan.
  6. 6. Stir the honey and chilli flakes together. This can be kept in a jar in your pantry for a couple of weeks.
  7. 7. As soon as the pizza comes out, drizzle with the hot honey. Slide onto a board and serve with the salad. Repeat with the rest of the pizzas, devouring the first one as the second cooks.
  8. 8.

Ingredients

For the Dough
4 cups 00 flour
1 tsp baking powder
1 tsp salt
2 tbsp plain yogurt
2 tbsp extra-virgin olive oil
1 tbsp water, if needed
For the Toppings
½ cup extra-virgin olive oil
¾ cup passata
Small handful fresh basil leaves
1 ball (about 4oz) buffalo mozzarella
16–20 slices Italian pepperoni
Good pinch of red pepper flakes
Good pinch of fennel seeds
For the Salad
3 tbsp extra-virgin olive oil
1 tbsp balsamic vinegar
3½ oz arugula
3 tbsp pine nuts, toasted
1 oz Parmesan shavings
Sea salt and freshly ground black pepper
For the Hot Honey
¼ cup runny honey
½ tsp dried red pepper flakes

For the dough:
500g 00 flour
1 tsp baking powder
1 tsp salt
2 tbsp natural yoghurt
2 tbsp extra virgin olive oil
1 tbsp water, if needed
For the toppings:
8 tbsp olive oil
200g passata
Small handful basil leaves
125g ball buffalo mozzarella
16-20 slices Italian pepperoni
Good pinch chilli flakes
Good pinch fennel seeds
For the Salad:
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
100g Wild rocket
25g pine nuts, toasted
25g parmesan shavings
Sea salt and ground black pepper
For the Hot honey:
4 tbsp runny honey
½ tsp dried chilli flakes