My quick pizza is different - it's ready in 20 minutes!
Heretically I use self-raising flour instead of yeast. It doesn't have the rich yeasty flavour and texture of traditional pizza, but it's thin, crispy and when loaded with toppings it's hard to tell the difference.
My recipe is so simple:
- 4 heaped tablespoons self-raising flour
- Half teaspoon of salt
- 1 tbsp olive oil
- Water
- Mix in a bowl with enough water to bring together into a non-sticky dough.
- Cut in half to make two small pizzas, or leave for one very large pizza.
- Roll out the dough until it's as thin as you want, and big enough to fill the bottom of a frying pan.
- Take a large non-stick frying pan and get it hot on a high heat.
- Transfer the dough disc and cook for 3-4 minutes until the bottom is slightly browned and crisp. Repeat for the second pizza.
- Add your toppings, place on a baking tray then cook under a hot grill or hot 200C oven for ten minutes. Enjoy with a side salad, it's so easy!
Topping ideas
Pear and Stilton White Pizza
White pizzas are often neglected but this is so delicious for autumn. Spread some Greek yoghurt thinly on the pizza base, then top with slices of firm pear, chunks of Stilton and chopped fresh chilli. Chopped walnuts are also a great addition.
Mushroom and Tomato Pizza
Classic but delicious: smear the base with a rich tomato sauce, oregano, sliced mushrooms and mozarella.
