Whipping up a take-away at home, Le Creuset’s Toughened Non-Stick Sauté Pan makes this pizza with ease due to the unrivalled performance of the non-stick coating, ensuring your pizza cooks perfectly and tip outs with no soggy bottoms so you can share with your loved ones.
Main INGREDIENTS
- Dairy
- Bread & Cereals
Ingredients
Method
Ingredients
- 400g pack readymade pizza dough
- Handful of flour, to roll out your dough
- 2 tablespoons tomato pesto
- 200g burrata or mozzarella
- 10 cherry tomatoes
- 10 mixed olives
- 1 teaspoon oregano
- Grated Parmesan to serve
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Method
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1Preheat the oven to 200°C/ Fan 180°c/ Gas Mark 7
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2Roll out the pizza dough into a 28cm circle on a floured surface.
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3Place the dough into the pan and make a crust by bunching the edge of the dough.
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4Spread the pesto onto the base and top with cheese, tomatoes, olives, and oregano.
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5Put into the hot oven and bake for 20 minutes or until golden brown.
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6Remove from the oven and sprinkle on the Parmesan.
Add salami or chorizo to make it a spicy meat pizza.
Use up any cheeses left in the refrigerator by grating and then sprinkling on top before baking.
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