Mark's Hot Pan Pizza

To make the dough, mix the flour, dried yeast and salt together in a bowl using your hands (or in a mixer if you have one). Now mix the olive oil, yogurt and warm water together. Then mix into the flour mixture until a wet dough is achieved. Knead for 2 minutes by hand. Put the dough in an oiled bowl, cover with a cloth and leave in a warm place for 1 hour to double in size.

Tip the dough onto a floured bench and knead lightly. Cut the dough into 4. Roll into balls and let rise for another 30 minutes. Roll into roughly circular shape approximately ½ cm thick.

To make the tomato sauce, season the tomatoes with salt and dried herbs, place on a tray with the garlic cloves and some olive oil. Roast in a preheated oven at 200°C for 30 minutes.

Place the tomatoes in a blender or use a potato masher. Squeeze the pulp from the garlic. Add the tomato purée and blend to a sauce, pass through a sieve to remove seeds. Any extra will hold well in the freezer.

To cook, preheat your grill to its maximum setting. Now, heat a large, wide, heavy-based frying pan or shallow sauce pan over a high flame/setting. Once smoking, dust some flour on the base and add your dough, allow to sit for 30 seconds, Spread your tomato sauce on the dough and finish with whatever toppings you like, try not to overload the dough so you can achieve a crispy base.

Then place the frying pan under the grill for 5-6 minutes or until golden and bubbling.

Remove from the grill, top with fresh rocket and slice.