Description
This Cheat’s Frying Pan Margherita Pizza recipe offers a quick and easy way to enjoy classic Italian flavors with minimal fuss. Using leftover dough and a simple tomato sauce simmered with garlic and rosemary, these individual pizzas are cooked in a hot ovenproof skillet and finished under the grill for a perfectly crisp crust and melted mozzarella topping. Ideal for a speedy lunch or casual dinner, these pizzas showcase fresh basil and serve beautifully with a green salad or your favorite sides.
Ingredients
Scale
Tomato Sauce
- 1 x 227g can chopped tomatoes
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 rosemary sprigs
- Salt and freshly ground black pepper, to season
Pizza
- 2–3 tbsp olive oil, plus extra for rolling out the dough
- Leftover pizza dough from day 6, divided into two equal pieces
- 210g ball of mozzarella, drained and torn
- Small handful of basil leaves, to serve
To Serve
- Green salad or sides of your choice
Instructions
- Make the Tomato Sauce: In a small saucepan, combine the chopped tomatoes, 1 tablespoon of olive oil, finely chopped garlic, and rosemary sprigs. Season with salt and pepper, then place over low-medium heat. Allow the mixture to simmer gently for 15 minutes, stirring occasionally, until it thickens into a rich sauce.
- Prepare the Dough: Divide the leftover dough into two equal portions. On a lightly oiled surface, roll each piece out into a 20cm diameter circle. Lightly rub both sides of each dough circle with olive oil to prevent sticking and promote browning.
- Cook the Base: Heat an ovenproof frying pan, skillet, or griddle over high heat until very hot. Place one dough circle into the pan and cook for 5 minutes, allowing the base to form a golden, crisp crust.
- Add Toppings and Grill: While the dough cooks, spread half of the prepared tomato sauce evenly over the top of the dough in the pan. Scatter half the torn mozzarella over the sauce. Transfer the pan to under a preheated high grill and cook for 3 to 4 minutes, until the cheese has melted and the pizza is cooked through with a dark golden crust. Repeat this process with the second pizza.
- Serve: Once cooked, scatter fresh basil leaves over both pizzas. Serve hot with a green salad or your choice of sides for a complete meal.
Notes
- You can substitute fresh rosemary for dried if fresh is unavailable; use about 1 teaspoon dried rosemary finely crushed.
- If you don’t have leftover dough, pizza dough can easily be made fresh or bought pre-made from quality supermarkets.
- Using an ovenproof skillet is essential as it allows moving the pan under the grill safely; cast iron works well.
- Keep an eye on the grill step to prevent the cheese from burning; the pizza should take on a nice golden color.
- Feel free to customize toppings by adding sliced cherry tomatoes, olives, or a drizzle of balsamic glaze after cooking.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Keywords: margherita pizza, frying pan pizza, quick pizza recipe, homemade pizza, easy pizza, Italian pizza, vegetarian pizza
