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Frying Pan Pizza by the Dairy Diary

Craving a homemade pizza but don’t want to fuss with an oven? This quick and easy frying pan pizza, taken from the Dairy Diary, is the perfect solution! Made with fresh organic tomatoes, fragrant basil leaves and a blend of creamy cheeses, it’s a wholesome treat the whole family will love.

  • Preparation time: 15 min(s)
  • Cooking time: 25 min(s)
  • Servings: 2

How to make

  1. Preheat the oven to 220°C/200°fan/Gas 7 and line a baking sheet with foil. Spread the tomatoes and veg over the baking sheet, season and sprinkle with 1 teaspoon of oil. Roast for 15 minutes until they start to soften, then set aside.
  2. For the base, place the flour, ½ teaspoon of salt, rosemary and yoghurt in a bowl, sprinkle over 3 tablespoons of cold water and work together to make a soft, sticky dough. Tip onto a lightly floured surface and knead briefly, then roll out to a circle to fit a 25–26cm (10in) frying pan.
  3. Heat 1 teaspoon of oil in a frying pan over a medium heat. Add the pizza base and cook for 4–5 minutes until the underside is golden. Flip and cook for 4–5 minutes.
  4. Preheat the grill to hot. Spread tomato purée over the base to within 2cm (3⁄4in) of the edge, then spread over the soft cheese. Spoon the roasted veg on top then scatter on mozzarella. Grill for 2–3 minutes to melt the cheese.
  5. Slide the pizza onto a board, sprinkle with basil, drizzle with balsamic glaze and serve with salad (if using).