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Bookmark Recipe

Mark's Hot Pan Pizza

Delicious homemade pizza sure to be loved by all the family!

4 people
2 h 30 min

Ingredients

    • 300g strong flour
    • 7g fast-action dried yeast
    • 5g salt
    • 20g olive oil
    • 30g Irish yogurt
    • 150ml warm water
  • Quick tomato sauce:

    • 8 tomatoes, halved
    • Salt
    • Sprinkle of dried herbs
    • 3 cloves garlic
    • 1 tablesp. tomato purée

    Toppings:

    • 80g chorizo, fresh or pre-sliced – if fresh chop into small pieces
    • 250g Irish cheese, sliced or grated (Mark uses unsmoked Gubbeen and Toonsbridge mozzarella)

    Handful of rocket

Dough

    • 300g strong flour
    • 7g fast-action dried yeast
    • 5g salt
    • 20g olive oil
    • 30g Irish yogurt
    • 150ml warm water

Tomato Sauce and Toppings

  • Quick tomato sauce:

    • 8 tomatoes, halved
    • Salt
    • Sprinkle of dried herbs
    • 3 cloves garlic
    • 1 tablesp. tomato purée

    Toppings:

    • 80g chorizo, fresh or pre-sliced – if fresh chop into small pieces
    • 250g Irish cheese, sliced or grated (Mark uses unsmoked Gubbeen and Toonsbridge mozzarella)

    Handful of rocket

Method

Copy Text

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.

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Method

Copy Text

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.