The cheat's dough we've used in this recipe makes for a super fast supper that can be ready in under 30 minutes.
The base and toppings can be easily doubled to make 2 pizzas.
For the best results, make sure you get your pan and grill really hot, for that tasty pizzeria experience.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
516
Ingredients
175 g self-raising flour, plus extra to dust
1 Tbsp. olive oil
3 Tbsp. tomato purée
50 g passata
1/2 tsp. dried chilli flakes
1 garlic clove, crushed
3 anchovy fillets in oil, drained
1 tsp. capers, drained
2 Tbsp. pitted black olives
75 g mozzarella, torn
Directions
Step 1Preheat grill to high. In a medium bowl, mix flour, oil, a pinch of fine salt and 100ml water to make a dough, adding a little water if the mixture looks dry. Tip on to a lightly floured surface and knead for 1min, until smooth and pliable. Roll into a ball and leave to rest until needed.
Step 2For the sauce, mix the tomato purée, passata, chilli, garlic and a little seasoning. Set aside.
Step 3Heat a large (about 23cm) oven-proof frying pan over high hob heat until very hot. On a lightly floured work surface, roll out dough to a rough 25cm circle (you want the dough to go up the sides of the pan a little). Carefully lift dough circle into frying pan and spread over sauce, leaving a rough 1cm border
Step 4Sprinkle over anchovies, capers, olives and mozzarella. Cook for 2min, until base is starting to brown.
Step 5Continue cooking under the grill, for about 3-4min, until crust is golden and the cheese is bubbling. Carefully transfer to a board and serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
