Pizza In The Pan
|Self raising wholemeal flour||8 Ounce (225 Grams)|
|Freshly ground black pepper||To Taste|
|Vegetable oil||4 Tablespoon|
|Canned chopped tomatoes||7 1⁄2 Ounce, drained (213 Grams)|
|Tomato puree||2 Tablespoon|
|Dried onion granules||1⁄2 Teaspoon|
|Chopped oregano/2 teaspoon dried oregano||1 Tablespoon|
|Mozzarella cheese||6 Ounce, sliced (175 Grams)|
|Canned anchovy fillets||2 Ounce, drained (50 Grams)|
|Fresh oregano||1 Tablespoon (To Garnish)|
Preheat grill just before cooking.
Sieve flour into bowl and season.
Make a well and add 2 tbsp oil and 6 tbsp water, mixing to form a soft dough.
Turn on to a lightly floured surface and knead until smooth.
Roll or press into a circle to fit a medium-sized frying pan, approx 9 in/23 cm in diameter.
Heat half remaining oil (1 tbsp) in the frying pan and add dough.
Fry for 5-6 mins until lightly browned.
Slide dough on to a plate, then turn over.
Heat remaining 1 tbsp oil in pan, then slide the dough carefully back, browned side uppermost.
Mix together chopped tomatoes, tomato puree, onion granules and oregano.
Spread over dough, top with cheese, and cook for a further 5 mins.
Place under a medium-hot grill.
Cook for 3-4 mins, until cheese melts.
Top with the capers and anchovy fillets and garnish with a little oregano.