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.
Advertisement - Continue Reading Below
Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
516
Ingredients
175g
self-raising flour, plus extra to dust
1Tbsp.
olive oil
3Tbsp.
tomato purée
50g
passata
1/2tsp.
dried chilli flakes
1
garlic clove, crushed
3
anchovy fillets in oil, drained
1tsp.
capers, drained
2Tbsp.
pitted black olives
75g
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
