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Fresh and perfect pan-fried pizza

Fresh and perfect pan-fried pizza

If you want to make proper from-scratch pizza at home then this is the recipe for you. Unless you can recreate the searing high temperatures of a pizza oven (400ºC and up), baking a dough-based pizza in a home oven won’t ever give you that crisp, smokey result. In order to achieve this, you need to start your pizza in a pan on the stove and finish it under the grill. The good news is you can make this near-authentic pizza faster than you can get one delivered.

Makes: 2 pizzas

Total preparation and cooking time: 15 mins


For the dough:

  • 1 ½ cups self-raising flour
  • ½ cup water
  • Pinch of salt
  • Splash olive oil
  • For the sauce base:
  • 300mls tomato passata
  • 5-6 fresh basil leaves
  • 1 clove crushed garlic


  • Mozzarella cheese (or Bocconcini if you feel fancy)
  • Your choice (e.g. peperoni, mushroom, capsicum, olive etc)
  • Oregano (fresh or dried)
  • Parmesan cheese to top


  1. For the sauce base, heat a small saucepan, add splash of olive oil, fry garlic for one minute then add passata and basil and simmer for 10 minutes.
  2. Combine all the dough ingredients in a food processor and process until it combines into one lump.
  3. Remove from food processor (it should be still quite elastic), divide in two and roll out on a floured sauce into two pizza bases.
  4. Place a large pan on medium high heat on the stove and let it heat up for a couple of minutes. Also place your grill on high.
  5. Add a splash of olive oil then place one of your bases into the pan. Spread some of the sauce on the base (a few tablespoons is enough).
  6. Place small amounts of cheese all around, then add toppings (sparingly, don’t overcrowd or it won’t cook as well). Top with fresh grated parmesan and some oregano.
  7. By now your pizza will have been cooking for a few minutes, turn off the stove and place under the grill for another couple minutes to finish melting the cheese and crisp up the top.
  8. When it looks absolutely delicious, remove and serve!
  9. Repeat for the other base because one is never enough.

BONUS 1: any left over sauce can be used as a quick pasta sauce. Just toss through some freshly cooked pasta (any kind) for a quick lunch or snack.

BONUS 2: always reheat your leftover pizza on the stove too – it keeps it crisp (not like a microwave) and doesn’t dry it out (like in an oven)

Filed under: menu monday, recipe


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