Quick Pan Pizza

Butter Gouda and Cheddar - Vacuum Sealed freshness
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Recipe Information



15 mins

prep time:

25 mins

cook time:

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For the dough:

  • 160 g self-raising flour
  • 25 ml salt
  • 160 g First Choice Yoghurt
  • 50 g First Choice Butter, melted

For the sauce

  • 1 garlic clove, crushed
  • 80 ml tomato passata
  • 30 ml tomato sauce
  • 15 ml First Choice Olive Oil
  • 5 ml dried oregano
  • 25 ml paprika
  • salt and black pepper to taste

For the topping

  • 80 g mozzarella cheese, grated
  • 100 g First Choice cheddar cheese, grated
  • 140 g baby tomatoes, halved and seasoned
  • fresh basil leaves

Preparation method:

  1. Preheat the oven to 200°C.
  2. Grease a cast iron pan very well with olive oil.
  3. Mix together the self-raising flour and salt. Combine the yoghurt and the melted butter and add to the flour. Mix until it starts to come together, then turn it out onto a lightly floured surface and knead for a few minutes to make the dough. Rest the dough for 15 minutes.
  4. Divide the dough into two equal portions and roll out onto a floured surface to fit your pan.
  5. Cook the pizza base on one side on medium heat until the bottom is golden brown then place it in the oven to bake for 5 minutes to get the top golden brown too.
  6. Spread the tomato sauce evenly on the pizza, then top with some of the cheese, then the baby tomatoes and lastly add more cheese.
  7. Return to the oven and bake until the cheese has melted – about 12 minutes.
  8. Top with shredded basil leaves and serve immediately.