Recipe

Stylemyplate’ s pan fry pizza

2hrs
serves 1-2
medium

Ingredients

Pizza Dough
40ml Red Island Extra Virgin Olive Oil, plus more for greasing the bowl
480g bread flour
82g semolina flour
12g granulated sugar
5g fine sea salt
5g dried instant yeast
340ml warm water at 45C
Pizza Toppings
Red Island Extra Virgin Olive Oil
400g tinned plum tomatoes, preferably San Marzano
Flaked sea salt
Finely grated parmesan cheese
320g Fior di Latte (can substitute for fresh mozzarella or bocconcini if needed)
Fresh basil leaves

Method

1 In a large bowl, combine the flour, sugar, salt & yeast. Add the Red Island Extra Virgin Olive Oil & water, then mix with a spatula until smooth, about 5 min.
2 Generously drizzle some Red Island Extra Virgin Olive Oil in a large mixing bowl, coating it all over. Using your oiled hands, shape the dough into a loose ball, turning it over a few times to coat in the oil. Cover tightly with cling wrap & allow to rise at room temperature for 1.5 hours, or until it has doubled in size.
3 Line a large baking tray with baking paper. Divide the dough into four equal portions, rounding each piece by tucking the edges under. Allow to rest, seam side down, for another 15 minutes.
4 Pour the tomatoes into a bowl & squish with your hands. Add a generous drizzle of Red Island Extra Virgin Olive Oil & stir to combine.
5 Preheat the oven to 240C & position the rack in the top third of the oven.
6 Pat the Fior di Latte dry & roughly tear it apart.
7 Stretch out the pizza dough to be the same size as your frying pan, preferably cast iron. Lightly oil the pan & heat over medium-high heat. Carefully lay the pizza dough in the pan. Spoon four tbsp of tomatoes onto the base, followed by a sprinkle of salt, parmesan, Fior di Latte, torn basil leaves & a drizzle of Red Island Extra Virgin Olive Oil.
8 Once the bottom has crisped up & is golden, transfer the pizza to the oven & grill for 3-5 min, until the cheese is melted & the crust is golden.
9 Remove from the oven, and top with Red Island Extra Virgin Olive Oil & basil.