These flatbread frying pan pizzas have been a godsend in lockdown and enjoyed time and time again. They are so good! I really had no idea how they would turn out but to my surprise, they turned out more than fine. I thought they were a triumph. Steve even said they were “better than Pizza Express”.
The recipe I am posting today really is a recipe for the flatbread pizza base. The toppings I will leave up to you. We all like different things. Steve and I love fishy toppings on our pizzas. Anchovies and tuna alongside capers, olives and a fried egg would be our all-time favourite but of course not for everybody. Pictured here I made our fishy favourite, a beetroot and goats cheese pizza and a pesto, cheese and wild garlic pizza. You could top yours with a béchamel sauce, spinach and mozzarella for a white pizza, use basil pesto for a green base or like me make a simple tomato sauce by slow-cooking a tin of tomatoes with plenty of garlic for something a little more traditional.
Whilst we are in lockdown this recipe is a great way of spending a morning or afternoon with the kids. Get them involved in the weighing and measuring of the ingredients, the mixing and kneading. The toppings can be a family creative time. If everyone has their own base they can decorate their own as they wish. Put a selection of toppings in the middle of the table and go wild. It’s really great fun creating your own ultimate pizza. Plus it’s a great way of using up the last ends of cheese, the odd slices of ham, those few prawns that you were wondering how to utilise. My only tip to you is to try not to overload your flatbread pizza. Nobody wants a soggy base.
- 250g plain flour
- 2tsp baking powder
- A pinch of salt
- 1/2tsp bicarbonate of soda
- 245g natural yoghurt
- 2tbsp vegetable oil
- Preheat your oven to 180C/Gas 4. Pop in your pizza stone to heat if using. (Not essential) In a large bowl add all your measured dry ingredients and whisk together to combine.
- Add the oil and yoghurt and mix all together until no dry ingredients remain.
- Lightly flour your work surface and tip out the dough. Kneed the dough for a couple of minutes. If your dough feels sticky add a sprinkling of flour and kneed again.
- Divide your dough into three roughly even sized pieces and roll out using a rolling pin until about 5mm thick. Don't worry if your pizza base is not a perfect round. I think they look great when they are rustic and rugged.
- Heat your frying pan on the hob over a medium heat. Place your bases one at a time in your dry pan and cook both sides until golden, approximately two minutes each side.
- Place your cooked bases on a baking sheet or a preheated pizza stone and top with your favourite toppings. If using a pizza stone be careful when handling. It will be very hot.
- Put your topped pizzas in your preheated oven for 10 minutes or until your cheese has melted. Enjoy!