Pan‑Fried Pizza with Tomato Passata, Mozzarella & Rosemary

Ingredients

• 300 ml Warm Water (lukewarm, about 38°C)
• 1 tablespoon Granulated Sugar
• 2 teaspoons Active Dry Yeast (instant or active dry)
• 500 g All‑Purpose Flour (sifted)
• 3 tablespoons Olive Oil (extra‑virgin; 2 tbsp for dough, 1 tbsp for pan)
• 1 teaspoon Fine Sea Salt
• 200 ml Tomato Passata (smooth, no added salt)
• 150 g Fresh Mozzarella (torn into bite‑size pieces)
• 2 sprigs Fresh Rosemary (leaves stripped)
• ½ teaspoon Smoked Paprika (optional)
• ¼ teaspoon Chili Flakes (optional)
• 2 tablespoons Almonds (roughly chopped, optional)
• 1 wedge Lemon (fresh juice, optional)
• 1 teaspoon Sherry Vinegar (optional)

Instructions

1. Activate Yeast

   In a small bowl combine warm water, sugar and yeast. Stir gently and let sit for 5 minutes until frothy.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl sift the flour, add the salt and make a well in the centre. Pour in the olive oil and the yeast mixture, then stir until a shaggy dough forms.

   Time: PT5M

3. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and no longer sticky.

   Time: PT10M

4. First Proof

   Place the dough back into the bowl, cover with a kitchen towel or plastic wrap and let it rise in a warm spot until doubled in size, roughly 60 minutes.

   Time: PT1H

5. Divide and Shape

   Punch down the risen dough, divide it into four equal balls and flatten each on a floured surface into an 8‑inch round.

   Time: PT5M

6. Prepare Toppings

   While the dough rests, tear the mozzarella into bite‑size pieces, strip the rosemary leaves, and have the passata ready in a small bowl.

   Time: PT5M

7. Heat Pan

   Add 1 tablespoon olive oil to a cast‑iron skillet and heat over medium‑high until the oil shimmers.

   Time: PT3M

   Temperature: medium‑high

8. Cook Base

   Place one dough round in the hot skillet. Cook 3‑4 minutes until bubbles form on the surface and the underside is golden brown.

   Time: PT4M

9. Add Sauce & Cheese

   Flip the dough, spread 2 tbsp of passata, scatter mozzarella pieces, sprinkle rosemary and, if using, a pinch of smoked paprika, chili flakes and chopped almonds. Add a squeeze of lemon and a dash of sherry vinegar if desired.

   Time: PT2M

10. Finish Pizza

    Cook another 3‑4 minutes until the cheese melts and the bottom is golden. Remove the pizza and set aside. Wipe the pan and repeat with the remaining dough balls.

    Time: PT4M

11. Rest Between Batches

    Allow the skillet to cool for about 2 minutes between each pizza to prevent scorching.

    Time: PT8M

12. Serve

    Drizzle each pizza with a little extra olive oil, add an optional final squeeze of lemon, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

420

Protein

18 g

Carbohydrates

55 g

Fat

15 g

Fiber

3 g