Fantastically quick and easy pizza which you can knock up at short notice and have fun with toppings and sauces! I believe this originated from a student cookbook but my wife taught it to me and it’s a regular treat for the both of us 6 years on.
Pizza Base (x2)
- 225g Flour
- 100g Grated Cheese
- 100g of Warm Water
- A Sprinkle of Salt (and/or Garlic Salt)
Mix together in a big bowl and kneed until it turns into a ball of dough of about the same consistency. Flour the table surface and roll out into a thin base. You should be able to get 2 thin crust bases out of this dough but this has to go into a frying pan so make sure you have a big pan handy!
Pizza Sauce
- 1x Tin of Chopped Tomatoes
- 2 Tbsp of Tomato Puree
- 1/2 an Onion Diced
- 2 Tbsp of Olive Oil
- 1 Clove of Garlic (or a good sprinkle of Garlic Salt)
- Sprinkle of Salt and Pepper
Dice the onlion and add to a small saucepan with the Olive Oil and Garlic to simmer. Once the Onion softens add the Chopped Tomatoes, Tomato Puree and Salt and Pepper, stir and let simmer down to the consistency you like your Pizza Sauce.
I like my sauce thick so I tend to throw the sauce on first and simmer for about 20 mins, you can also add half a cube of chicken stock to give it a bit more flavour 
MAKE THE PIZZA
Pour enough olive oil into a large frying pan to cover the base of the pan and heat just enough to sizzle when you add the Pizza Base. Place the Pizza Base into the pan and heat until the base goes crispy (the dough should start to bubble nicely and the base should go crispy without burning).
Spread the sauce over the base while still in the pan (usually about 1/3 of the sauce should suffice for each pizza base). Add some toppings of your choice (e.g. peperoni, ham, sweet peppers, mushroom…) and grate cheese over the top. I usually go for extra sharp cheddar but this is really up to you.
Take the pan off the heat and throw under the grill for 5 minutes to melt and brown the cheese and slide the pizza base out of the pan ready to serve!
Because you’ll be making 2 pizzas and often only have 1 large frying pan you can slide the first pizza onto the grill shelf once you’ve topped it with cheese and start frying the second base. 5 or 6 minutes should be good to top Pizza number 2 and swap it onto the grill and take out Pizza number 1 to cut into slices (I use a large rustic wooden chopping board for this as it keeps the base nice and crispy). You’ll have to play around depending on the size of your oven but either way you’ll have two great little pizzas to serve and some lush pizza sauce left over for dipping… mmmmm… Pizza…
