Frying pan hawaiian pizza

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

Instructions

1. 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
   10-15 minutes 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
   1 hour.
2. 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
   10-15 minutes, stirring every now and then, to make a thick tomato sauce. Season well. Leave to cool.
3. 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.
4. 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.
5. 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
   5 minutes 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.
6. Transfer the whole pan to the top of the oven and cook for another
   10-15 minutes until the topping is golden and bubbling, and the crust springs back when pressed. Scatter with more chilli flakes if you like.

Nutrition