Frying pan pizza with nduja, mascarpone and oregano recipe

You could cook this dough in a pizza oven, a regular oven or using this easy frying pan method. Simply get all your toppings ready and when your guests are crying out for more pizza, pop inside and fry up another.

Prep time: 20 minutes, plus one hour proving time | Cooking time: 10-15 minutes

SERVES

Makes 6 large pizzas

INGREDIENTS

For the dough

  • 14g dry yeast
  • 1 tbsp caster sugar
  • 750g tipo 00 flour
  • 250g strong white bread flour plus extra for dusting
  • 1 tsp fine salt
  • 4 tbsp olive oil

For the topping

  • 400g mascarpone
  • 1 lemon, juiced
  • 120g nduja
  • Olive oil, for drizzling
  • 1 small bunch oregano

METHOD

  1. Mix the yeast and sugar with 600ml lukewarm water. Leave for five minutes.
  2. Put the flour and salt in a large mixing bowl and make a well in the middle. Pour the liquid into the well, along with the olive oil. Use a fork to bring the flour in from the sides and mix with the liquid. Keep going gradually until it all comes together. Use your hands (dusted with flour) to bring in the remaining flour from the edges of the bowl. Tip it out onto a floured surface and knead the dough until you have a smooth, springy ball.
  3. Place the dough in a large bowl dusted with more flour. Cover it with a damp cloth and put in a warm spot. Leave for an hour or until the dough has doubled in size. If you’re not going to use the dough immediately, put it in the fridge – it will slow the proving.
  4. Meanwhile, get on with your toppings. Mix the mascarpone with the lemon juice and set aside. Pinch the nduja into small chunks, and pull the leaves from the oregano.
  5. Now preheat your oven to 250C/gas mark 9.
  6. Tip the dough out onto a floured surface and knead it for a couple of minutes to knock the air out of it. Use a knife to divide the dough into six. This should make six large, thick pizzas.
  7. Set a large ovenproof frying pan on a medium heat.
  8. Pick up the edge of a ball of dough and let it hang out of your hand, allowing gravity to stretch it. Keep turning the dough in your hands, as if you’re turning a steering wheel. Keep going until the dough has stretched to roughly the size of your frying pan. Carefully pick up your dough and lay it in the hot frying pan.
  9. Fry for about five minutes, or until the dough is puffing up and the base is crisping and browning underneath.
  10. Spoon a little mascarpone onto the pizza while it’s still in the pan, dot nduja over the base and drizzle over a little oil. Put the pan in the oven and cook for a further six minutes, or until well browned and cooked on top.
  11. Remove from the oven, scatter oregano over it, serve and repeat with the remaining ingredients.
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