Frying pan pizza
Pizza made without white flour, yeast or raising agent! You will need a good non-stick pan for this recipe because the pizza base starts off like pancake batter and will need to be contained in order to cook. I’ve topped it with tomato purée, chopped chard and cream cheese – but everyone’s perfect pizza is different so use whatever toppings you enjoy.
Ingredients
For the base
- 120²µ/4¼´Ç³ú gram flour
- 4 tbsp oil
- pinch of salt
- 1 tbsp mixed dried herbs
For the topping
- 2 tbsp tomato purée
- 2 chard leaves, shredded
- 50–75²µ/1¾–2â…”o³ú cream cheese
Method
In a large mixing bowl, whisk the gram flour, herbs and salt with 2 tablespoons of oil and 250ml/9fl oz water to form a very runny batter. Leave it to one side at room temperature for at least half an hour, an hour would be better, for the mixture to settle and thicken slightly.
Preheat a frying pan either in the oven at 200C/180C Fan/Gas 6 or on the hob until it’s very hot. Carefully remove from the heat.
Add the other 2 tablespoons of oil to the pan and pour in the batter. Cook over a high heat for a few minutes then reduce the heat to medium and cook for a further 10 minutes, either in the oven or on the hob. The hob will give a crisper base whereas the oven will cook it more evenly all the way through. Remove from the heat when the edges start to come away from the side of the pan.
If using the suggested toppings, smear the base with tomato purée, and then add the chard and cream cheese – but feel free to use whatever you like or have available. Finish the pizza under the grill or in the oven to heat the toppings through and melt the cheese.