Easy Pepperoni Pizza In A Frying Pan

Don't get much easier than that does it really? So what we got? We've got a red hot pizza. Look at that. We know we've got to cook dough. Oh yeah. Hi everyone welcome to Backyard Chef. I'm Rick. Today we're doing something really simple. Forget the takeaway. Don't order. Make your own. We're making pizza. Now I'm going to make a pepperoni pizza but it's open to anything. We're gonna make a really quick Pan fried pizza. You will be blown away. No yeast, no eggs, no anything. We're using self-raising flour and yogurt for the dough. That is it. And then we're going to make it in a pan. So in here I've got self-raising flour and I'm going to add a little bit of salt because we want some flavor in the flour. Now in America self-rising flour has salt. but you know self-raising flour is really easy to make it's only plain flour all-purpose flour and a little bit of baking powder then you can put in whatever salt that you want in here we're going to go in here with some yogurt straight out of the carton in there okay obviously you're going to weigh it out there'll be a recipe in the description you want to bring it in so start off with a spoon and then we're going to get our hand in here So like I say this is open to any toppings of choice. It's a very easy get you out of a fixed pizza and and I tell you now it is cracking. It is a really really easy way to make pizza. No fancy overnight doughs or anything like that. Just give this a There's a squidge up in there. Work it in. Now this is just slightly too tacky look. So, common sense, a little bit of flour. We don't want to dry it all out, but we want a soft dough. Now, obviously, if you've gone too dry, you would be adding another bit of yoghurt. That's all there is to it. It's not complicated. It's not rocket science. Too wet, add flour. A little bit too dry, add yoghurt. A little bit. Now you want a tacky sticky dough, that will do, that can sit there. Right we're going to cover it actually. You don't have to cover this in any way, you can crack on straight away. But habit with me, and it is a habit because obviously I've made thousands of naan breads and things along the way. I cover it, let it rest for about 20 minutes and then I carry on. So, just cover. Cover, leave it, leave it about 20 minutes. Okay, that's good enough for the video. We've been about eight minutes. Right, what we need to do is roll this out. Now, what we are doing is rolling it out to fit a pan. Now, I'm using non-stick pans, two non-stick pans. Now, what I'm going to do is cook it in one, the dough. And then we're going to cook it in the other one. Okay, so we're going to roll that to fit that. So we want to be round about there, look. Okay, now you don't have to have a thick base like this. You could halve this and do two. We're going to do a big thick base on this one. I think that fits already. That's magic. There we go. So we've got a nice thick base, like I say. You don't have to go thick. Not at all. Okay, just clear some of this and we'll get a cooker on. Okay, that makes it a bit cleaner. Bring in the pan that you're going to use. And we're going to heat that up. Depending on the dough and how many you want to cook, you could cook ten if you wanted. You have to cover them. When they come out of the pan, put a cloth over and they steam and stay soft. All we are doing is lifting that and putting it in there, like that. Now we're going to give it a little bit of cooking on that side, we'll flip it over and cook on this side. Now you've got some bubbles here look, it's starting to rise already. Now we need to flip that over. Now you can try and flip it in the pan like that, or you can turn it with a spatula, up to you. So we're going to put a little bit of colour on that side and we'll flip it back again. This is our lovely base, okay. Now you're crisping the bottom of the base more than you are the top. Of course we are, that's what you would get on a pizza isn't it. So crisp it up and brown it up. Okay that's done, that's our base finished. Now you want to be putting that somewhere just to chill out. Let's put this thing together. Bring in another pan. Now there is a trick to this way of making these pizzas and what you do is you take some mozzarella and you put it round the outside like that because what we're trying to do is achieve a crusty outside layer of cheese on the side of the dough and then we're going to make a pepperoni like I say and I've got some pepperoni here. So you layer it up like you would A pepperoni pizza. I'm going to use all of this, come on. Ho, ho! And then what you do, you take some mozzarella on there. We're reverse engineering a pizza. Of course we are. You had to do it in a cool pan, okay? We actually don't want it in there. So we've got our dough. Let's just put that there. Get rid of that pan. We're taking some pizza sauce straight out of a jar. On there and do what you normally do. Bring it round like that about a centimetre away from the edge so you've got a little border. We're going to pick that up, turn it over and put it on there like that. So we've reverse engineered a pizza. So you guessed it, low flame. Low flame. All we're doing is we're going to crisp up that pepperoni on there. I'm going to melt that cheese around there, and when that cheese starts to melt, we'll turn up the flame a little bit to get a nice crust on there. And there looks like quite a lot of oil coming out of this pepperoni actually. Now you can get low moisture mozzarella, which would work even better with this actually, this is just regular. I reckon that's cooked. We don't have to go too crazy, do we? Right, we'll get rid of the cooker, and I'll put a piece of parchment over there. And we'll grab a board and we're going to flip it over. No, we are. And we're going to flip it over. I've just changed hands. Like that. Very oily coming out the side of there. That's why we've got this on. You ready? There you go. That is kitchen towel. I'm just going to dry some of that up. We don't want all that on there, do we? Come on. Get your fancy pizza wheel and through there. Don't get much easier than that, does it really? So what have we got? We've got a red hot pizza. Look at that. We know we've got a cooked dough. Oh yeah. We've got a nice crust under there look. It's soft, bready. Oh it's fabulous. It's absolutely fabulous. Obviously we know we haven't cooked it in the oven but hey come on. Excellent for a pan. There you go. That is absolutely sensational I mean look come on it's cooked it's a bit greasy oily underneath not on the bread but that is where the cheese and everything is melted and the pepperoni oils have come out around the side of the pan it's got nice melted cheese there look on the side it's absolutely fabulous for a pan pizza how the heck can you go wrong look at that That is, look, crusty cheese right to the edge. Nice pepperoni cooked all the way on there, for a pan pizza, come on, it's amazing, 4-6 minutes in the pan done, just think you've got an oven on, you've got a power cut, you've got a camping stove, like I cook on, you've got pizza on the table, yo, that is superb, if you like what we're doing, share with your friends, tell them how easy it is to make pepperoni pizza in a pan. Pan pepperoni pizza that actually looks like pizza. I mean come on look at that. There you go. You can cook this while you're camping. You've got no power, power cut. Oh, so easy. There you go. Hope you like what we're doing. Big thumbs up, subscribe to channel, ring that bell. I'm gonna get covered in this. Catch you in the next video. That is amazing.