Stranger Foods

ItalianFrying pan hawaiian pizza

Serves 4 | Prep 25 mins | Cook 20 mins

Cooking this retro deep-dish pizza in a frying pan makes a super-crisp base and fluffy crust. Don't miss out on the dipping sauce!

Ingredients

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Imperial

x0.5

For the dough

For the pizza sauce

For the topping

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Mix all the dough ingredients together with 150 ml warm water in a large bowl to make a rough dough. Tip onto a lightly floured work surface and knead for until smooth. You can also use a stand mixer with a dough hook if you have one. Put into a clean, oiled bowl, cover with clingfilm and leave to rise in a warm place for .
For the pizza sauce, heat another tablespoon of oil in a wide pan. Fry the garlic for a minute, then add the remaining ingredients. Simmer gently for , stirring every now and then, to make a thick tomato sauce. Season well. Leave to cool.
Heat the oven to 220°C/gas 9. Punch the dough down in the bowl, then roll out until 4 cm bigger than an ovenproof frying pan that's about 25-30 cm diameter.
Lightly oil the pan, and lift the dough in. Fold over the edges, and build up at the sides of the pan to make a crust.
Spread with the sauce then add the pineapple and ham pieces, and scatter over the mozzarella. Heat the pan over a medium heat on the hob for until it smells toasted and the dough crust looks puffy. It should sizzle and crackle while the base cooks. Lift up an edge to take a peak at the base - it will be lightly golden when cooked.
Transfer the whole pan to the top of the oven and cook for another until the topping is golden and bubbling, and the crust springs back when pressed. Scatter with more chilli flakes if you like.