Crispy Pan Pizza: Ready in Under 30 Minutes

Preparing a homemade pizza doesn’t have to mean hours of waiting. This recipe for crispy pan pizza has been specifically designed to transform a delicious craving into a reality in record time. Our approach focuses on maximising efficiency, utilising the hob’s heat to achieve an irresistible, golden base without the need for lengthy proving. With just a few simple ingredients and a straightforward technique, you’ll have a hot, stringy pizza on the table in a timeframe that perfectly suits even the busiest of evenings. It’s the ideal solution for those seeking authentic flavour and practicality, turning a fast-food classic into a genuine, homemade dish, completed in approximately 25 minutes.

Quick Overview

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Difficulty: Easy
• Serves: 2-3

Ingredients

• 5.5 oz (150g) plain flour
• 1 teaspoon instant yeast for savoury bakes or fast-action dried yeast
• ½ teaspoon fine salt
• 3.5 fl oz (100ml) lukewarm water
• 2 tablespoons extra virgin olive oil, plus extra for greasing
• 3.5 oz (100g) good quality passata
• 5.5 oz (150g) fresh mozzarella, well-drained and cubed
• 0.7 oz (20g) grated Parmigiano Reggiano (or Pecorino Romano)
• A pinch of dried oregano (optional)
• Fresh basil leaves for garnishing

Method

1. In a large bowl, combine the plain flour, instant yeast, and fine salt. Add the lukewarm water and one tablespoon of olive oil. Mix vigorously with a wooden spoon or spatula until you have a homogeneous and sticky dough. No extensive kneading is required.
2. Generously grease a non-stick frying pan (approximately 10-11 inches / 26-28 cm in diameter) with the remaining tablespoon of olive oil. Transfer the dough to the pan and, with lightly oiled hands, gently spread it until it uniformly covers the bottom of the pan.
3. Turn the hob heat to medium-low. Cover the frying pan with a lid and cook for 7-8 minutes, or until the pizza base is golden and crispy, and the edges begin to puff up.
4. Remove the lid. Evenly spread the passata over the pre-cooked base, leaving a small border. Arrange the cubed mozzarella and sprinkle with the grated Parmigiano Reggiano and dried oregano.
5. Cover the pan again and continue cooking for another 5-7 minutes, or until the mozzarella is completely melted and bubbling slightly. If desired, you can finish cooking under a hot grill for 1-2 minutes for extra browning of the cheese, taking care not to burn it.
6. Transfer the pizza to a cutting board, garnish with fresh basil leaves, and serve immediately.

Serving & Leftovers

This pizza is designed to be enjoyed immediately, when it’s at its crispiest and the cheese is stringy. If there are any leftovers, they can be stored in an airtight container in the fridge for up to one day and reheated briefly in a non-stick frying pan over a low heat to restore some of its crispness.

Nutrition

Nutritional values are estimates and may vary depending on ingredients and portions.

One Last Thing

Adopting a methodical approach to cooking, even for simple recipes, can transform time spent in the kitchen into a more fluid and rewarding experience. This pan pizza is a perfect example of how efficient planning and execution can lead to excellent results without stress. It’s an invaluable method for building a repertoire of reliable dishes for any evening.