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RecipesDinner

Dinner

Pepperoni Pan Pizza

Thick, crisp-bottomed pan pizza fried golden before it finishes under bubbling mozzarella and crisped pepperoni edges. Hits the same beat as the delivery box, cut into slices and eaten straight off the board.

Serves
2
Prep
15min
Cook
20min
Total
35min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar

Pepperoni Pan Pizza

Per serving

Calories
600kcal
Protein
30.1g
Carbs
66.7g
Fat
23.2g
Fibre
3.7g

01

Ingredients

Measurements

For 2 servings · MetricUS

  • 150gself-raising flour
  • 150gGreek yoghurt, 2%from one tub
  • 1 tspbaking powder
  • 100gpassata
  • 1 tbsptomato puree
  • 1 tspdried oregano
  • 1 clovegarlic, grated
  • 125gmozzarella, part-skim, gratedone ball
  • 60gturkey pepperoni, slicedone pack
  • 1 tbspolive oil
  • salt and black pepperto taste
  • 1¼ cupsself-rising flour
  • 2/3 cupGreek yogurt, 2%from one tub
  • 1 tspbaking powder
  • ½ cuptomato sauce
  • 1 tbsptomato paste
  • 1 tspdried oregano
  • 1 clovegarlic, grated
  • 4 ozpart-skim mozzarella, shreddedone ball
  • 2 ozturkey pepperoni, slicedone pack
  • 1 tbspolive oil
  • salt and black pepperto taste

02

Method

  1. Prep the oven.

    Heat the oven to 220C fan or 240C conventional (450F).

  2. Make the dough.

    Tip the flour, baking powder and a pinch of salt into a bowl.

    Add the Greek yoghurt and mix, then bring it together with your hands into a soft dough.

    If it stays sticky, work in a little more flour a spoon at a time.

    Turn the dough onto a floured surface and knead for a minute until smooth.

    Press and stretch it into a round roughly the size of an ovenproof frying pan or 20cm cake tin.

  3. Make the sauce.

    Stir the passata, tomato puree, oregano, grated garlic and a grind of black pepper together in a small bowl.

  4. Fry the base.

    Set the ovenproof pan over a medium heat with the olive oil.

    Lay the dough in and fry for 3 to 4 minutes until the underside is golden and set.

  5. Top the pizza.

    Off the heat, spread the sauce over the base, leaving a thin border.

    Scatter over the mozzarella, then lay the pepperoni across the top.

  6. Bake.

    Transfer the pan to the oven and bake for 12 to 14 minutes until the cheese is bubbling and the pepperoni has crisped at the edges.

  7. Assembly and serving.

    Slide onto a board, cut in half, and serve one half each straight away.

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