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Frying pan pizza recipe

Frying pan pizza recipe

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Bring a taste of Italy to the dinner table with this simple frying pan pizza recipe. Cook in a hot pan for a classic crispy base and finish under the grill for deliciously oozing cheese. See method

  • Serves 4
  • Takes 30 mins, plus 1 hr rising
  • 736 calories / serving
  • Vegetarian


  • 500g pack sourdough bread mix
  • olive oil, for greasing
  • 100g Grower’s Harvest tomato passata
  • 1 garlic clove, finely crushed
  • 2 tbsp plain flour 
  • 2 x 210g Creamfields mozzarella, drained and torn into chunks
  • ½ red pepper, thinly sliced
  • 1 red onion, thinly sliced​
  • ½ 60g pack wild rocket
  • 1 vine tomato, sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    9g 46%
  • Sugars

    8g 9%
  • Salt

    2g 34%

of the reference intake
Carbohydrate 99g Protein 31.5g Fibre 11.9g


  1. Tip the bread mix into a large bowl. Add 320ml lukewarm water and mix with a wooden spoon until you have a rough dough. Turn onto a clean work surface and knead for 8-10 mins until smooth and elastic. Divide the dough into 4 equal-sized pieces and shape each into a smooth ball. Lightly grease a large baking tray with olive oil and place the dough in it, evenly spaced apart. Cover with a clean tea towel and leave in a warm place to rise for 1 hr.
  2. Mix the passata and garlic together; season with salt to taste.
  3. Preheat the grill on high and heat a large, heavy-based frying pan over a high heat.
  4. On a clean surface lightly dusted with flour, roll each piece of dough into a roughly 20cm wide circle. Spoon a little passata into the centre of each and smooth to the edges with the back of a spoon, leaving a 2cm border. One at a time, slide the pizza bases into the pan. Top with a portion of mozzarella, pepper and onion, and cook for 2-3 mins until the base is starting to crisp and the dough has risen slightly. Place under the grill for 3-4 mins until the cheese has melted and the crust is lightly golden. Repeat with the remaining pizzas, and serve with a rocket and tomato salad on the side.

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