Cheat’s frying pan margherita pizzas
Serves 4
Easy
Prep:
Cook:
Who said pizza needs to be pricey? Make your own takeaway-worthy versions in the comfort of your own home
This recipe has been adapted to fit our premium budget meal plan
Skip to ingredients
Showing items 1 to 3 of 6
- 227g can chopped tomatoes
- 2-3 tbsp olive oilplus extra for rolling out the dough
- 2 garlic clovesfinely chopped
- 2 rosemary sprigs
- leftover dough from day 6
- 210g ball of mozzarelladrained and torn
- small handful of basil leaves, to serve
- green salad or sides of your choiceto serve
Nutrition: per serving
- kcal502
- fat18g
- saturates9g
- carbs62g
- sugars5glow
- fibre4g
- protein20g
- salt2g
Method
step 1
Tip the tomatoes, 1 tbsp olive oil, the garlic and rosemary sprigs into a small saucepan over a low-medium heat. Season and simmer gently for 15 mins until thickened.
step 2
Divide the leftover dough into two equal pieces, and roll each one out on a lightly oiled surface into a 20cm circle. Rub both sides of the dough with a little olive oil.
step 3
Heat an ovenproof skillet, griddle or frying pan over a high heat until very hot. Heat the grill to high. Carefully put one dough circle into the hot pan and cook for 5 mins. As it cooks, spread half the tomato sauce over the top and scatter over half the mozzarella. Slide under the hot grill for 3-4 mins until the cheese has melted and the dough is cooked through, with a dark golden crust. Repeat to make a second pizza. Scatter the basil over both before serving.
