(Frying) Pan Pizza

Start bringing the flour in from the sides and mixing it with the water. Tip: We use our hands in a claw shape but you could use a wooden spoon. Keep bringing the flour into the water and mixing everything until you have a nice squidgy ball of dough.

Place the dough on a floured work surface and knead it for 5 mins (at least). Tip: Kneading simply means streeeettttching the dough to make it nice and springy. Hold down the end of the dough nearest to you with your hand and use the palm of the other hand to push the rest of the dough away from you in a long stretching motion, fold it in half and repeat…you’re now kneading

Once the dough is ready, leave it in a bowl in a warm place for at least 15 mins to prove. Tip: For best results, we recommend leaving it for an hour then giving it another very quick knead before you make the pizzas. If you don’t have time for that, 15 mins is fine.

Peel and very, very finely chop your garlic clove . Mix half the garlic and the oregano into the passata with a pinch of salt and pepper. Boil a medium sized pot of water with ¼ tsp salt in preparation for your Tenderstem. Tip: You can add the whole clove if you like it really garlicky.

Turn your grill to maximum heat. Divide your dough into two balls and roll it out on a floured surface until nice and thin. Put the pizza base in a frying pan and place this on the hob on high heat. Tip: You might need to divide the dough into four balls if you only have a small pan.

Cook the tenderstem broccoli in the boiling water for 90 seconds then drain. Put a light coating of the tomato passata on the pizza base. Tear on some mozzarella and scatter over some drained tenderstem. Cook for a couple of minutes in your frying pan on a medium heat until the base of the pizza is browned off and crusty.