Regenerative Frying Pan Pizza
Servings
Serves 4
Ready In:
2 Hours
Chef Tip: This is a white base pizza and as the Super Thick yoghurt is the only sauce base, make sure you add a thick layer which will keep the dough moist and add more flavour.
Inroduction
The yoghurt, cheese and flour make up the regenerative ingredients of this pizza, which shows that not only are regenerative ingredients more nutritious but, they are also super tasty and are produced in a way that works with nature by replensinishing the soil.
Ingredients
Serves 4
Harissa Spiced Meatballs
(Makes 12 Meatballs)
400g Beef Mince
1 Onion (diced)
2 Garlic Cloves (crushed)
1 tbsp Ground Cumin
1 tsp Ground Cinnamon
1 tbsp Harissa Paste
20g Mint Leaves (chopped)
1 Egg
Salt and Pepper, to season
Minty Super Thick Dip
450g Yeo Valley Super Thick Yogurt
10g Mint
1 Garlic, crushed
1 Lemon, zest
Salt and Pepper
Dough
7g Yeast
1 tsp Sugar
350g Wildfarmed Pizza/Flatbread Flour
1 tsp Salt
125g Natural Yoghurt
15ml Olive Oil
Toppings
200g Beetroot
2 Carrots
150g Yeo Valley Organic Cheddar Cheese
12 Meatballs, quartered
Equipment: Oven proof frying pan
Step by Step Instructions
Step 1 – Make harissa Spiced Meatballs
Combine all the ingredients in a large mixing bowl. Season with salt and paper.
Shape into meatballs and pop in the fridge for 1 hour.
Heat the oven to 190°C. Heat a frying pan up and add a drizzle of oil. Once the pan is hot, brown off the meatballs all over in batches.
Add the meatballs to a baking try and cook in the oven for 10 minutes until they are cooked all of the way through.
Step 2 – Make Minty Super Thick Sauce
Combine all of the ingredients for the minty super thick dip in a bowl and season with salt and pepper.
Step 3 – Cook Beetroot & Carrot
Add the beetroot to a pan filled with water and boil for 1 hour until cooked through. Drain and peel the beetroot. Thinly slice the beetroot and set aside for later
Peel and thinly slice the carrots and roast in the oven for 10 minutes.
Step 4 – Make Pizza Dough
To make the pizza dough, add the yeast and sugar to a small bowl with 125ml warm water and stir to dissolve. Put the flour, salt, yoghurt and olive oil in a kitchen aid mixing bowl. Combine the ingredients using the dough hook and mix for 5 minutes.
Once the dough is smooth, divide into 4 equal sized balls. Add the dough to an oiled baking tray. Cover the dough balls with oiled cling film and leave to rise for 1.5 hours
Heat the oven to 190°C.
Step 5 – Make Pizza Dough
To make the pizza dough, add the yeast and sugar to a small bowl with 125ml warm water and stir to dissolve. Put the flour, salt, yoghurt and olive oil in a kitchen aid mixing bowl. Combine the ingredients using the dough hook and mix for 5 minutes.
Once the dough is smooth, divide into 4 equal sized balls. Add the dough to an oiled baking tray. Cover the dough balls with oiled cling film and leave to rise for 1.5 hours.
Step 6 – Assemble & Cook Pizza
To make and assemble the pizza, roll the dough balls into a circle that is the same size as the oven proof frying pan.
Heat the frying pan up and fry the base of the pizza for 3 minutes until brown on the bottom.Take the pan off the heat.
Assemble the pizza by adding a layer of the super thick mix, followed by a layer of grated cheese, add the sliced beetroot and carrot, top with 3 meatballs and finish with more grated cheese.
Turn the oven up to 200°C and bake the frying pan pizza in the oven for 10-12 minutes until the dough is cooked through and serve immediately.