Flash In The Pan Pizza

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Every week with our veg boxes Abel & Cole add in little recipe cards, and we have tried quite a few of them now.  A recent one was for these flash in the pan pizzas.  We decided to try them tonight.  I think the bases are great as they have no yeast in, which is a real bonus for me on my Anti Candida diet.  We just used water instead if wine as well for the base, so I don’t really know what it’d taste like with the wine.  They turned out to be super tasty and so quick to make.  We will definitely be doing these pizzas again and trying some new toppings as well.
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Prep: 15 mins / Cook: 15 mins
4 people
1.
Heat your oven grill to high. If you don’t have a grill, set your oven to 220°C/Gas 8.
2.
Tip flour, baking powder, salt and olive oil into a large mixing bowl.
3.
Warm the wine.
4.
Fold everything together till it starts to come together.
5.
Gently knead till it forms a smooth ball. Dust in a little more flour, if needed.
6.
Get your frying pans (do in batches or be a pro and cook all four in one go – or make two larger pizzas for sharing).
7.
Divide your dough into 4 or 2 pieces. Roll out, dust with flour as needed. Once nice and round and roughly the size of your pans, dust the top with flour and gently fold in half. Dust again and halve again so you have a triangle.
8.
Brush your frying pans with olive oil. Pop the dough in one corner and unfold. Curl sides inward to form the crust. Gloss with oil. Let the base crisp up over medium-low heat while you make the topping.
9.
Mix tinned toms with the garlic, balsamic, fresh rosemary and pepper.
10.
Once the bottoms of the pizzas are nicely browned, take off the heat. Slather the sauce over the top. Top with veggies and cheese.
11.
Pop under the grill and cook till the cheese is golden and bubbly.

*You could use luke warm water instead. The wine adds heaps of flavour but the recipe will work fine with water instead.

GREAT TOPPINGS:

Caramelised red onions, goat’s cheese, broccoli and olives
Buffalo mozzarella, fresh pesto, fresh tomatoes and basil
Courgette ribbons, thinly sliced onions, marjoram, lemon zest and capers
Leftover boiled new potatoes, red pepper slices, rosemary and Cheddar cheese

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