Pan Fried Pizza for One

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Preparation Time: 10 minutes | Cooking Time: 10 minutes | Freezable?: Yes

A perfect snack meal for one that can be made very quickly in a frying pan. The option for flexible toppings means you can use up stuff from the fridge and be wonderfully inventive once you get the hang of it

Ingredients
Method

Ingredients

4oz/110g plain flour
1 teaspoon baking powder
Half teaspoon of salt
Freshly milled black pepper
Half teaspoon of oregano
Around 3 tablespoons of water mixed with 1 tablespoon of oii
Additional oil for frying
FOR THE TOPPING
4 tomatoes, thinly sliced
Half a 6oz (175g) Mozzarella, diced
4-6 fresh basil sprigs
4-6 anchovy fillets, drained and split in half lengthways
2 level teaspoons drained capers
6 pitted olives, sliced
1 tablespoon oil

Method

Start off by measuring the flour and baking powder, ½ level teaspoon salt, pepper and oregano in a mixing bowl and mix them together. Then, in a cup, combine 1 tablespoon of the oil with 3 tablespoons water and pour this into the dry mixture.
Stir to form a moist but unsticky dough using a wooden spoon, then transfer the dough to a floured working surface. Knead it a little before rolling – or patting – out to a 7 inch (18 cm) diameter round.
Heat up a solid 7 inch (18 cm) frying-pan before adding sufficient oil to give you a depth of about ¼ inch (½ cm). When the oil is hot, slip in the round of dough and cook over a moderate heat for 5 minutes. Liberally oil a dinner plate while its cooking and as soon as the base of the pizza is nicely browned invert it on to the oiled plate, then slip the dough straight back into the pan to cook the other side until nicely browned.
Meanwhile, preheat the grill and arrange the sliced tomatoes over the pizza base, then sprinkle with the diced Mozzarella and basil. Arrange the sliced anchovy fillets in a criss-cross pattern over next, then sprinkle on the capers and olives.
Drizzle a little oil over the top of the pizza, season with freshly milled pepper, – but not too much salt (because of the saltiness of the anchovies), then transfer to cook under the grill for 5 minutes until the top is browned and bubbling.