Frying pan Hawaiian pizza
Serves: 4
Prep time: 25 minsTotal time: 
Recipe photograph by Toby Scott
Frying pan Hawaiian pizza
Recipe by Anna Glover
Cooking this retro deep-dish pizza in a frying pan makes a super-crisp base and fluffy crust. Don't miss out on the dipping sauce!
Serves: 4
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
429Kcal
Fat
15gr
Saturates
5gr
Carbs
54gr
Sugars
5gr
Fibre
3gr
Protein
18gr
Salt
1.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
For the dough
- 1 tbsp olive oil, plus more for greasing
- 250g strong white bread flour, plus extra for dusting
- 1 tsp fast action dried yeast
- ½ tsp fine sea salt
For the pizza sauce
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ x 500g carton passata
- 1 tsp dried oregano
- ¼ tsp chilli flakes (optional)
- 1 tsp sugar (any kind)
- 1 tsp red wine vinegar
For the topping
- 2 pineapple rings from a tin (or about 50g fresh), drained and diced
- 1 x 120g pack thick cut ham, cut into chunks or torn
- 100g grated mozzarella cheese
Step by step
Get ahead
Make the dough and sauce the day before. Cover and chill.
- Mix all the dough ingredients together with 150ml warm water in a large bowl to make a rough dough. Tip onto a lightly floured work surface and knead for 10-15 minutes until smooth. You can also use a stand mixer with a dough hook if you have one. Put into a clean, oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 hour.
- For the pizza sauce, heat another tablespoon of oil in a wide pan. Fry the garlic for a minute, then add the remaining ingredients. Simmer gently for 10-15 minutes, stirring every now and then, to make a thick tomato sauce. Season well. Leave to cool.
- Heat the oven to 240°C, fan 220°C, gas 9. Punch the dough down in the bowl, then roll out until 4cm bigger than an ovenproof frying pan that’s about 25-30cm diameter.
- Lightly oil the pan, and lift the dough in. Fold over the edges, and build up at the sides of the pan to make a crust.
- Spread with the sauce then add the pineapple and ham pieces, and scatter over the mozzarella. Heat the pan over a medium heat on the hob for 5 minutes until it smells toasted and the dough crust looks puffy. It should sizzle and crackle while the base cooks. Lift up an edge to take a peak at the base – it will be lightly golden when cooked.
- Transfer the whole pan to the top of the oven and cook for another 10-15 minutes until the topping is golden and bubbling, and the crust springs back when pressed. Scatter with more chilli flakes if you like.
Tip
For the crust dipper sauce: Mix 2 tbsp mayonnaise, 2 tbsp soured cream, 1 tsp drained Very Lazy Garlic (in a jar), 1 tsp mixed dried herbs. Season and serve with the pizza for dunking.
