Mini pizzas cooked in a frying pan on the hob, topped as you like them.
Dissolve the yeast in the 600ml warm water for 5 minutes. Put the flour, salt and black onion seeds into the bowl of a free standing mixer and mix on a low speed for 30 seconds until well combined. Pour in the water/yeast mixture and the olive oil. Let the machine knead the dough for 5-10 minutes until a soft smooth texture is achieved and the dough springs back when pressed lightly. Put the dough into a large oiled bowl, wrap tightly and leave in a warm place to prove for approximately 1 hour (or 3-4 hours in the fridge).
Knock back the dough, tear into small pieces (approximately 25g each) and shape into balls. Use a rolling pin or tortilla press to shape the dough into a mini pizza shape the size of a small non stick frying pan. Heat the pan on a high heat and drop the rolled dough in carefully. Flip the dough over after 2 minutes. Spread on the tomato passata, put 3 small pieces of torn mozzarella on and season with maldon salt and black pepper. After 2 minutes has passed, slide the pizza onto a baking sheet and blowtorch to char. Drizzle with olive oil and top with torn fresh basil leaves.
«This is a recipe for a classic margherita, but you can add any toppings to this along with the torn mozzarella prior to blowtorching. »