There was a time when we would spend quite a bit of money on takeaways on a Friday night. I don’t completely object to takeaways every once in a while but nowadays I tend to make a ‘fakeaway’ instead. It’s better because it’s cheaper, the ingredients stretch further and I know exactly what is going into it so it’s far healthier.
This week I made two different in the pan pizzas, they were absolutely delicious and make a lovely treat for a Friday night fakeaway.
Ingredients Pizza in the pan
For the dough (per pizza base)
- 200g ’00’ type flour
- 5g semolina
- pinch of salt
- 7g sachet dried yeast
- 140ml water
For the topping
- 1 tin plum tomatoes
- 2 tbsp balsamic vinegar
- 2 cloves garlic, crushed
- sea salt
- handful of basil, torn
- 250g mozzarella ball
- 200g chorizo, thinly sliced
- 100g grated cheese
- 1 bunch rocket
- extra virgin olive oil
If you want to make more than one variety, of course adapt the recipe to suit your favourite topping, for our other pizza I roasted an aubergine,courgette ribbons, a punnet of mixed colour cherry tomatoes and two red peppers, tossed together with some garlic oil and oregano. Tomorrow I will use the leftovers to make some roasted veg pasta.
- Put all the dough ingredients into a large bowl except for the semolina. I mixed mine by hand but you could use a food processor if you like washing up!
- Mix and kneed until smooth (you don’t need to over work it if doing by hand) place in a bowl and cover with clingfilm and leave somewhere warm to prove for two hours. Your dough will double in size.
- Preheat oven to Gas mark 7.
- Next, prepare the topping by straining the juice from the tinned tomatoes, put the strained tomatoes into a bowl and add the balsamic vinegar, garlic, salt and basil. Mush it all together using your hands. This will give a really nice rustic style sauce for your pizza.
- Roll out your dough into a rough circle, you don’t need to be precise, remember this is supposed to look home made! Get a frying pan on a high heat on the stove and add the semolina.
- Shape the pizza base into the frying pan and leave on the heat for a 2-3 minutes.
- Add your sauce to the base and arrange over the chorizo and mozzarella or whichever topping you prefer.
- Put the whole pan into your oven and bake for a further 10-15 minutes. If your frying pan doesn’t fit, just transfer the pizza to your usual pizza tray and cook it that way.
Once out from the oven scatter the rocket over the top and drizzle with olive oil. Enjoy!