Frying Pan Pizza alla Puttanesca

The base and toppings can be easily doubled to make two pizzas. Make sure your pan and grill are really hot for that tasty pizzeria experience. Hands-on time 15min. Cooking time about 10min. Makes 1 pizza, serves 2  175g self-raising flour, plus extra to dust

 1tbsp olive oil

 3tbsp tomato purée

 50g passata

 ½tsp dried chilli flakes

 1 garlic clove, crushed

 3 anchovy fillets in oil, drained  1tsp capers, drained

 2tbsp pitted black olives  75g mozzarella, torn

1 Preheat grill to high. In a medium bowl, mix the flour, oil, a pinch of fine salt and 100ml water to make a dough, adding a little water if the mixture looks dry. Tip on to a lightly floured surface and knead for 1min, until smooth and pliable. Roll into a ball and leave to rest until needed.

2 For the sauce, mix the tomato purée, passata, chilli, garlic and a little seasoning. Set aside.

3 Heat a large (about 23cm) ovenproof frying pan over high hob heat until very hot. On a lightly floured work surface, roll out dough to a rough 25cm circle (you want the dough to go up the sides of the pan a little). Carefully lift dough circle into frying pan and spread over sauce, leaving a rough 1cm border. Sprinkle over anchovies, capers, olives and mozzarella. Cook for 2min, until base is starting to brown.

4 Transfer pan to the grill and continue cooking for about 3-4min, until crust is golden and the cheese is bubbling. Carefully transfer to a board and serve.

PER SERVING 516cals, 18g protein, 17g fat (7g saturates), 70g carbs (4g total sugars), 6g fibre