FRYING-PAN PEPPERONI PIZZA

SERVES 6

– 750g strong bread flour, or as needed –1x7gsachetofdry yeast

– 1½ tsp caster sugar

– 2 tbsp olive oil, plus extra for drizzling

– ½ x 30g bunch of basil, leaves and stalks

– 2 garlic cloves, finely chopped

– 350ml passata

– 3 x 125g balls of mozzarella

– 15 slices of pepperoni – 100g mature cheddar (optional)

In a large bowl, mix together the flour, yeast, one teaspoon of sea salt and the caster sugar. Stir in 525ml of warm water and two tablespoons of olive oil with a fork, then use your hands to bring the dough together. Turn it out on to a lightly floured surface and knead for around 8-10 minutes, until smooth and elastic. If the dough feels a little dry add a splash of water, or if it is a little too wet add a bit of flour. Divide the dough into three, leave on a floured surface or tray and loosely cover for

1-2 hours, until it has doubled in size.

Meanwhile, make the tomato sauce. Pick the basil leaves, keep to one side and finely chop the basil stalks. Place a medium saucepan on a medium-low heat and drizzle in a couple of tablespoons of olive oil. Add the basil stalks and the chopped garlic, and fry for a minute or two until lightly golden. Stir in the passata and simmer for five minutes until thickened. Season to taste.

When the dough is ready, knock each portion back by kneading for a few minutes. Preheat your grill to high. Stretch one of the

50 MINS

pieces of dough out so it is slightly bigger than a large ovenproof frying pan. Carefully drape it in, and place the pan on a medium heat. Spread one third of the tomato sauce on top. Fry until the base is golden and crisp underneath, around 5-8 minutes. Then tear over a ball of mozzarella, some basil leaves and dot with slices of the pepperoni. Coarsely grate over the cheddar, if using. Grill for around 3-5 minutes, or until golden, crispy and oozing. Slide the pizza on to a board, serve and repeat with the remaining ingredients.