Instant pepperoni and rocket pizza recipe

  • Serves 2
  • 15 mins to prepare and 10 mins to cook
  • 725 calories / serving
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Who knew you could make homemade pizza in under 30 minutes? This quick and easy recipe tastes amazing — and it’s even quicker than ordering a takeaway. With fragrant Parmesan and fresh rocket, it's a delicious treat for the family, and is perfect for speedy weekend cooking. 

Heat the grill to medium. Put the flour and 3/4 tsp of salt in a bowl, make a well in the centre and add 125ml (4fl oz) water. Mix with a wooden spoon until the dough comes together and then shape into a ball with your hands. Knead gently for a minute or two, until you have a soft dough.

Shape into a round on a surface dusted with about half the polenta (or flour) and roll into a round that will fit a 30cm (12in), or your largest frying pan, fold the edges over slightly to create a crust. Tip the passata into a bowl with 1/4 tsp salt, a grind of black pepper and the oregano and mix well.

Heat a large ovenproof frying pan until really hot. Sprinkle the rest of the polenta onto the pan and add the dough. Cook for 2 minutes, it will start to bubble up in places. Spread the tomato mixture over the pizza base, scatter on the mozzarella and pepperoni, then scatter on the Parmesan and basil, if using. Take off the heat and put the pan under the hot grill for about 4-5 minutes, until the cheese is melted. Scatter with the rocket and basil, if using.

Tip: You can use flour if you don’t have any polenta in the cupboard but it gives the base a good, crisp texture.

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  • Ingredients

  • 220g (7oz) self-raising flour
  • 1 tbsp polenta
  • 200g (7oz) passata
  • 1 tsp oregano
  • 125g (4oz) ball mozzarella
  • 30g (1oz) pepperoni
  • 1 tbsp Parmesan, grated
  • a few fresh basil leaves (if you have them)
  • handful rocket leaves
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  • Energy 3057kj 725kcal 36%
  • Fat 22.9g 33%
  • Saturates 12.7g 64%
  • Sugars 7g 8%
  • Salt 4.3g 72%

of the reference intake
Carbohydrate 106.4g Protein 29.3g Fibre 6g

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