Suffolk Salami and Chorizo Frying Pan Pizza
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This is a great way to get a pizza that gets close to a pizzeria pizza. Most domestic ovens get nowhere near the heat required to make a proper neapolitan pizza, but this frying pan pizza gets really close and is quick and simple to make.
I usually use my own sourdough for this but to get used to the method I suggest a pizza packet mix or - even better - get one of the fresh ready made pizza doughs available form most supermarkets. Jus Rol actually sell a sourdough ball which is perfect for this recipe, as do Northern Dough Company.
- 1 fresh dough ball or pizza mix made up according to instructions. Don’t use a ready made pizza base.
- 2 tinned tomatoes crushed with a fork
- a few basil leaves
- 1 tablespoon of grated Parmesan
- a handful of others cheese - such as mozzarella - not buffalo. Just the cheap stuff, torn into pieces
- about 10 slices of ~Suffolk Salami farmhouse chorizo
- about 10 slices of Fennel Suffolk Salami ( or other flavours if you prefer)
- Tablespoon olive oil
- Optional fresh chilli chopped.
- Take you pizza dough ball and place on a well floured work surface. Carefully pat out the dough into a circle (don’t roll it), leaving a one centimetre raised edge - the best way to do this is to gently and firmly press down on the middle turning as you go. You can then pick up the dough and let it hand so it stretches under it’s own weight as you turn. Don’t expect a perfect circle.
- The size of the circle will depend on the size of your dough ball, but get it as thin as you can as it will puff up as you cook it. Keep a nice ridge around the edge.
- Turn on your grill to full whack and get your grill shelf as close to the grill as you can, leaving space for the frying pan.
- Place your frying pan on a medium hot burner and warm up the pan.
- Now carefully put your pizza into the pan.
- Immediately spread around the tomatoes, leaving the edge clear. Remember less is more when it comes to pizza.
- Add your basil leaves.
- Sprinkle on the parmesan.
- Add the salami and chorizo.
- Now the other cheese.
- Just check that the underneath is cooking (and not burning) - it should be darkening and the pizza should be puffing up now. Sprinkle on a little olive oil.
- When it’s had a couple of minutes put the pan under the grill for a couple of minutes. Turn it 180 degrees so it gets evenly cooked. Keep an eye on it and after 2 to 3 minutes it will be perfect. Add a couple of more basil leaves.