Frying pan pizzette Recipe

Mini pizzas cooked in a frying pan on the hob, topped as you like them.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 4.5/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Strong white bread flour : 1 kg
  • Dried baker's yeast : 20 g
  • Fine salt : 10 g
  • Water : 600 ml
  • Olive oil : 210 ml
  • Black onion seed(s) : 10 g
  • Part two of the recipe
  • Fresh tomato puree : 500 g
  • Mozzarella : 400 g
  • Basil : 0.25 bunch
  • Maldon salt : 2 pinch(es)



    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.

Chef's tip

«This is a recipe for a classic margherita, but you can add any toppings to this along with the torn mozzarella prior to blowtorching. »

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