Description
A quick and delicious recipe for homemade Margherita pizzas cooked in a frying pan and finished under the grill, using leftover dough and simple ingredients for a perfect weeknight meal.
Ingredients
Scale
Tomato Sauce
- 227g can chopped tomatoes
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 rosemary sprigs
- Salt and pepper, to season
Pizzas
- 2–3 tbsp olive oil, plus extra for rolling out the dough
- Leftover dough from day 6 (divided into two equal pieces)
- 210g ball of mozzarella, drained and torn
- Small handful of basil leaves, to serve
- Green salad or sides of your choice, to serve
Instructions
- Prepare the tomato sauce: Tip the chopped tomatoes, 1 tbsp of olive oil, finely chopped garlic, and rosemary sprigs into a small saucepan over low-medium heat. Season with salt and pepper, then simmer gently for 15 minutes until the sauce thickens.
- Roll out the dough: Divide the leftover dough into two equal pieces. On a lightly oiled surface, roll each piece into a 20cm circle. Rub both sides of each dough circle with a little olive oil to prevent sticking and aid browning.
- Cook the dough in the pan: Heat an ovenproof skillet, griddle, or frying pan on high heat until very hot. Place one dough circle carefully into the pan and cook for 5 minutes. This step helps create a crisp bottom base.
- Add toppings and grill: While the dough cooks, spread half of the prepared tomato sauce evenly over the dough in the pan. Scatter half of the torn mozzarella on top. Transfer the skillet under a hot grill and cook for 3-4 minutes, until the cheese melts and the dough is cooked through with a golden crust.
- Repeat for the second pizza: Repeat the pan cooking and grilling method with the second dough circle, tomato sauce, and mozzarella.
- Finish and serve: Scatter fresh basil leaves over both pizzas just before serving. Serve hot with a green salad or sides of your choice for a complete meal.
Notes
- Using an ovenproof skillet is essential to allow transfer from stovetop to grill safely.
- Adjust cooking time slightly depending on the heat of your pan and grill to avoid burning.
- Leftover dough should be at room temperature before rolling for easier handling.
- Feel free to add extra toppings like chili flakes or olives for variation.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Margherita pizza, frying pan pizza, quick pizza recipe, easy homemade pizza, vegetarian pizza, Italian pizza
