Our Favourite Recipes
Frying Pan Pesto Pizza
- 125g plain flour, plus extra for dusting
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ tbsp. olive oil
- 70-75ml water
- 75g mozzarella, thinly sliced or torn into pieces
- ½ 190g jar Sacla’ Classic Basil Pesto
- 6 cherry tomatoes, halved
- Few basil leaves, optional
- Pepper to taste
- To make the dough, combine the flour, baking powder and salt in a bowl. Make a well in the centre, add the oil and, to start with, add 70ml of the water. Using a fork or your hand, mix together to make a dough that’s soft but not sticky. If there are stray bits of dry dough, you’ll need to add the extra 5ml (1 tsp) of water to bring it together. If you find it’s too sticky, add a little more flour.
- Turn the dough out on to a very lightly floured surface and knead it by rolling it backwards and forwards, using your left hand to pull the dough towards you and the heel and knuckles of your right hand to push it away from you at the same time. Do this for 3-4 minutes until it’s soft, smooth and springy, lightly flouring the work surface and the dough itself whenever it starts to stick.
- Wrap the dough loosely in cling film or a beeswax wrap and leave it to rest for 15-20 minutes. This is important as it makes the dough much easier to roll out, otherwise you’ll find that it constantly springs back. You can also leave the dough in the fridge for a few hours.
- While the dough is resting, dry the prepared mozzarella well on kitchen paper to stop the excess liquid making the dough soggy.
- Put the frying pan over a medium-high heat for 2-3 minutes to heat up while you roll out the dough. Having the pan at the right temperature means the dough will quickly rise and therefore be light and airy.
- Using a rolling pin on a lightly floured surface, roll the dough out really thinly and into a circle about ½cm thick. It needs to fit into the frying pan, so should be 24-25cm in diameter or about the size of a dinner plate. Lightly prick it all over with a fork to stop it from puffing up too much.
- Carefully lift the rolled-out dough into the pan and cook for 2-2 ½ minutes, by which time the dough should be cooked and set on the underside, with a mixture of charred and golden patches. You’ll find it quickly puffs up and creates lots of air bubbles. If it doesn’t, turn the heat up a bit. There’s no need to oil the pan.
- Preheat the grill, setting the shelf on high. Make sure the frying pan will fit underneath. If the handle isn’t heatproof, be careful not to push it under the grill.
- Using a spatula, flip the dough over and cook for a further 1½ -2 minutes until this side is also set. Take the pan off the heat. Spoon the pesto onto the dough, spreading it to within 1cm of the edges, then arrange the mozzarella on top.
- Cook under the grill for about 1½-2 minutes or until everything is bubbling and hot. Watch that the edges of the dough don’t burn.
- Remove, slide on to a plate, top with the cherry tomatoes, grind over some pepper and scatter over fresh basil leaves, if using. Serve.