Thursday 23 April 2015

Pan Pizza.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's pizza time!

It's about time too - there hasn't been a pizza recipe on the blog since this one.

This is a Pan Pizza. It's made in, you guessed it, a pan. And good news! There's no yeast in this thing. No need to worry about rising time and whether the yeast has activated properly.
Whether my yeast has activated always gives me major stress issues - just ask this bread and these rolls. I'm forever convinced that the recipe won't work right up to the last minute when (alhamdulillah) I pull out the latest dough creation from the oven. And, it's fine. 

Anyway, why on earth am I discussing yeast with you when this pizza contains none of the stuff? Instead it's a one-bowl base filled with basil and oregano. The rise comes from baking powder, it's part-baked on the cooker and finished off in the oven. 

It'll be on the table in less than an hour and is super filling. The crust is crispy but yet the centre is still soft - the best of both worlds. Top it with whatever you fancy and have pizza for dinner tonight!
Oh, and be sure to eat outside - it's beautiful out there!

Pizza, previously: homemade pizzapizza margheritabbq chicken pizzachicken sweetcorn pizza.

A Simple List of Ingredients:
1. Tinned Tomatoes
2. Salt
3. Crushed Red Chilli
4. Balsamic Vinegar
5. Sugar
6. Garlic
7. Plain Flour
8. Baking Powder
9. Dried Basil
10. Dried Oregano
11. Water
12. Vegetable Oil
13. Your Favourite Pizza Toppings

Bismillah, let's begin!

First job, whip up a super-quick no-cook tomato sauce. Into a bowl, place 130 grams Tinned Tomatoes. Either plum or chopped will do.

Add a pinch of Salt.

A pinch of Crushed Red Chilli.

A few drops of Balsamic Vinegar. Use red wine vinegar, if you have it but balsamic will work too.

In goes a pinch of Sugar.

And, finally, 1 small Garlic Clove, peeled and finely sliced.

Give everything a quick stir.

If you like a chunky tomato sauce, leave it as it is. Otherwise, plug in the blender.

And, blend until smooth. Give it a taste and adjust, if needed. Set aside.

Next, pre-heat the oven to 200C or Gas Mark 5. Take a 10 inch or 12 inch oven-proof pan. Mine has plastic handles so I covered them well with foil.

Gather together the pizza dough ingredients and let's get this pizza in the oven!

All you need is a bowl and wooden spoon.

First up, flour.

Into the bowl, place 1 and 3/4 cups (14 ounces or 396 grams) Plain Flour.

There is no yeast in this pizza dough - it's rise comes from baking powder.

Measure out 1 teaspoon Baking Powder.

And, throw it on in.

Then, 1/2 teaspoon Salt.

Sprinkle him on in too.

Next, some herby goodness.

Measure out 1/2 teaspoon Dried Basil.

Add it in.

Then, my favourite.

A 1/2 teaspoon Dried Oregano.

Now, these dried herbs are optional but go on. Try something new today.

And that, my friends, is the dry ingredients done!

Give them a quick stir and let's get the liquids in.

First up, 1/2 cup (125ml) Water.

Splash him on in.

Then, measure out 1/3 cup (80ml) Vegetable Oil. The first time I baked this pizza, I used olive oil which I found too overpowering. But if you like the whole olive oil thing, go for it.

Anyhoo, pour in the vegetable oil.

And, that's it!

Begin stirring everything together. Use your hands if you want.

The aim is to bring everything together into one ball of dough. You may need to add a little more Water.

After a minute or two, voila! One dough ball.

It doesn't haven't to look smooth and perfect - this is fine.

So, at this point, the tomato sauce and pizza dough are done. All you need now is your favourite pizza topping (cooked chicken) and cheese (Cheddar) plus a little Vegetable Oil, to brush.

Place the pizza dough onto a lightly floured surface.

Roll the dough out to fit the size of your pan - mine was around 10 inches wide.

Look at all that speckled herb goodness!

Grab the prepared pan from earlier - drizzle in a little Vegetable Oil.

Give the pan a good brush to get an even coating of the oil.

Place over a medium-high heat on the cooker.

And, carefully place in the pizza base. Let it cook for about 3 minutes or until small bubbles form on the surface.

Drizzle on a little more Vegetable Oil.

Brush all over.

Once the bubbles appear ...

... grab a spatula.

Carefully lift up the base - you can see it's brown underneath.

And, flip it over! Turn the heat to medium.

Get the tomato sauce from earlier.

Spread over the base.

I chose to go real simple with the pizza, using cooked spicy chicken breast.

On went the chicken.

And, grated Cheddar.

Lots of it! 
Place the pan into the oven for 15 minutes until the cheese has melted and the base is fully cooked.

Once melted, I like to switch on the grill and let it go golden.

When it's golden and the smell is making you hungry, pull it out.

It's done - get it onto a board or tray, and serve!

Guys, the first time I made this pizza, instead of chicken breast and tomato sauce, I used the spicy chicken keema from this recipe.

Whatever you decide to put on it, I hope it becomes a family favourite!

Full Written Recipe:

Pan Pizza

Prep Time: About 15 minutes
Bake Time: About 25 minutes
Serves: About 6 people


For the No-Cook Tomato Sauce
130 grams Tinned Tomatoes
Pinch of Salt
Pinch of Crushed Red Chilli
Few drops Balsamic Vinegar
Pinch of Sugar
1 small Garlic Clove, peeled and finely chopped

For the Pizza Dough
1 and ¾ cup (14 ounces / 396 grams) Plain Flour
1 teaspoon Baking Powder
½ teaspoon Salt
½ teaspoon Dried Basil
½ teaspoon Dried Oregano
½ cup (125ml) Water plus more, if needed
cup (80ml) Vegetable Oil
Vegetable Oil, for brushing

Cooked Chicken


For the tomato sauce, place all the ingredients into a bowl and blend to smooth. Set aside.

Pre-heat the oven to 200C or Gas Mark 5.

Prepare a 10 inch or 12 inch oven-safe pan by wrapping any plastic handles in foil.

To make the pizza dough, place the plain flour, baking powder, salt, dried basil and dry oregano in a bowl. Mix.

Add the water and oil. Mix until a dough forms - use a little more water, if needed.

Place onto a lightly floured surface and knead a few times. Roll the dough out into a circle to fit the size of your pan.

Heat the pan over a medium-high heat on the cooker. Brush with vegetable oil and carefully place in the dough, to fit.

Cook the dough for 3 minutes or until small bubbles form on the surface. Then, brush with vegetable oil and carefully flip over.

Turn the heat to medium.
Spread on the tomato sauce followed by your toppings of choice.

Place the pan into the oven for 15 minutes until the cheese has melted.

To get the top golden brown, switch on the grill and let the pizza brown for 5 minutes.

Place onto a serving board, slice and serve!

This Time One Year Ago:

This Time Two Years Ago:

Keep me in your duas, please, and enjoy your pan pizza,


Spice Enthusiast
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