Frying Pan Pizzas with Soft Goats’ Cheese, Sprouts, Hazelnuts and Honey

Frying pan pizzas to rival any stone baked, professional pizzas. Crisp golden dough with a chewy interior, the soft goats’ cheese, sprouts, hazelnuts and honey all work beautifully on the pizzas here. This recipe is easy to upscale, make twice the dough and fry more sprouts and use more of the goat’s cheese and remaining ingredients. Work in batches, assembling each pizza as you remove it hot from the pan before cutting into wedges to serve. Enjoy.

Servings: 4 Pizzas

What you'll need

500g strong white bread flour

1 tsp. salt

7g dried yeast

325ml warm water

Olive oil + extra to serve

300g sprouts, trimmed and thinly sliced

2 x 125g plain goat’s cheese log

30g hazelnuts, lightly toasted and roughly chopped

1 – 2 tbsp runny honey

1 tbsp. picked thyme leaves

Salt and freshly ground black pepper, to taste

How to make it...

In a bowl mix together the flour, water, 1 tbsp. olive oil and the yeast to form a dough. Mix well for 5 minutes, then add ½ tsp of salt kneading for a good few minutes more on an oiled worktop until smooth and elastic. Alternatively use a dough hook on an electric mixer. Put the dough to one side covered in a bowl somewhere warm for around 1 hour to prove.
In a frying pan over a moderate heat, fry the shredded sprouts in 1 tbsp. olive oil with a big pinch of salt for around 1 ½ minutes until softened. Remove from the heat and put to one side on a plate.
Divide the dough into four even balls and on a lightly oiled or flour dusted surface roll each out into a disk approximately 20cm in diameter and 1cm deep.
Over a high heat, get a large frying pan very hot with enough olive oil to cover the base of the frying pan with around 1cm of olive oil. Have some kitchen tongs at the ready. With the oil very hot, shimmering almost, use the tongs or use your hands to carefully lower the pizza dough into the hot oil, laying the disk down away from you in case you splash any of the hot oil.
Work in batches, use the kitchen tongs to press the centre of the dough down as it bubbles up and away from the pan. Cook for about 1 ½ – 2 minutes on the first side or until puffed and golden brown. Then use the kitchen tongs to carefully flip the dough and cook the other side for about 1 ½ – 2 minutes more. Remove the pizza from the pan and drain on paper towels. Repeat process with the remaining pizza dough.
To each pizza add ¼ of the cooked sprouts, ¼ goat’s cheese, ¼ of the hazelnuts, ¼ of the thyme, a good drizzle of the honey and a slick more olive oil to each pizza and finally some more salt and freshly ground black pepper, as necessary, to serve.