Frying pan pizza alla puttanesca

Make sure your pan and grill are really hot for that tasty pizzeria experience.

MAKES 1 PIZZA, SERVES 2 PREP 15min COOK about 10min

• 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 flour, oil, a pinch of fine salt and 100ml water to make a dough, adding a splash of water if the mixture looks dry. Turn out 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 tomato purée, passata, chilli, garlic and a little seasoning. Set aside.

3 Heat a large (about 23cm) ovenproof frying pan over a high hob heat until very hot. On a lightly floured work surface, roll out dough to about a 25cm circle (you want the dough to spread up the sides of the pan a little). Carefully lift dough circle into frying pan and spoon 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 grill and continue cooking for about 3-4min, until crust is golden and cheese is bubbling. Transfer to a board and serve.

PER SERVING: CALS 516; FAT 17G; SAT FAT 7G; CARBS 70G