Name: Frying pan pizza
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 yellow pepper deseeded and cut into chunks; 1 courgette thickly sliced; 1 red onion cut into wedges; 225g self-raising flour; 2 tbsp olive oil plus 1 tsp; 5 tbsp fresh tomato pasta sauce; 50g cheddar grated

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Frying pan pizza

Frying pan pizza

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4 out of 5.37 ratingsRate

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Not good for you? Think again, this easy to make pizza is low fat and full of calcium

Freezable

Healthy

Vegetarian

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A star rating of 4.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 yellow pepper

deseeded and cut into chunks
1 courgette

thickly sliced
1 red onion

cut into wedges
225g self-raising flour
2 tbsp olive oil

plus 1 tsp
5 tbsp fresh tomato pasta

sauce
50g cheddar

grated

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Nutrition: per serving

kcal331
fat12g
saturates4g
carbs49g
sugars6g
fibre3g
protein10g
salt0.89g

low

Method

step 1

Heat oven to 220C/fan 200C/gas 7. Place the pepper, courgette and red onion on a large non-stick baking tray and drizzle with 1 tsp olive oil. Season well and toss to combine. Roast in the oven for 20 mins until soft and beginning to brown. Set aside.
step 2

Heat the grill to medium. Season the flour well and, in a large bowl, mix with the remaining oil and 4-5 tbsp water to form a soft dough. Knead briefly, then roll out on a floured surface to a rough 20cm circle. Transfer the dough to a large ovenproof, non-stick frying pan and fry over a medium heat for 5 mins, until the underside begins to brown. Turn over and cook for a further 5 mins. Spread the tomato sauce over the base, scatter with the roasted veg, then sprinkle with cheddar. Grill the pizza for 3-4 mins until cheese has melted. Serve immediately, sliced into wedges, with a large green salad.

RECIPE TIPS

MAKE YOUR OWN TOMATO SAUCE

For a simple homemade tomato sauce, soften 1 chopped onion in a little olive oil, then add a 400g can chopped tomatoes, 1 tsp sugar and some seasoning. Simmer until thickened.

Recipe from Good Food magazine, February 2007

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A star rating of 4 out of 5.37 ratings

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