standard mugful self-raising flour, plus extra to dust
6
heaped cutlery spoonfuls Greek-style yogurt
3
heaped cutlery spoonfuls tomato purée, as needed
1/2
a 125g mozzarella ball, torn into smaller pieces
10
pepperoni slices
Few basil leaves, optional, to serve
Directions
Step 1In a medium bowl mix the flour, a pinch of fine salt and the yogurt to make a dough. Tip on to a lightly floured work surface and knead to bring together. Shape into a ball.
Step 2Preheat grill to high (see GH TIP). Flour your work surface again, if needed, then either press out the dough with your fingers or roll out with a rolling pin or bottle to a rough 25cm round (or the size of the base of a large, ovenproof frying pan).
Step 3Heat the large ovenproof frying pan (that ideally has a lid) over medium-high heat for 1min. Add the dough round and fry, covered with the lid or a large baking tray, for 2-3min, or until the base is speckled golden. Flip the dough and spread the tomato purée on top, leaving a rough 1.5cm border. Scatter over the mozzarella and pepperoni and put under the grill for 3min, or until the cheese is melted and bubbling.
Step 4Transfer the pizza to a plate or board and scatter over the basil, if using. Serve in slices.
GH TIP:
If you don’t have a grill, you can cook the pizza through on the hob, either covered with the lid or a large baking tray to help melt the cheese.
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”!).
