I love this recipe because it gives you a super crispy crust and charred base without the need for a pizza oven. You can even make a few batches of dough for quick, easy meals throughout the week.

Due to the limited time that this pizza needs under the grill, I would recommend using toppings that only require brief cooking. I love using red onions, jalapeños, spinach and precooked meats. In my opinion less is definitely more when it comes to pizzas so I would rather multiple pizzas with one or two toppings than one pizza with ten toppings!


Pizza Dough

  • 500 g strong white flour
  • 300 ml warm water
  • 7 g yeast
  • 7 g salt

Super Easy Passata Sauce

  • 1 tin chopped tomatoes
  • 2 cloves garlic
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • black pepper


  • sliced mozzarella
  • grated parmesan
  • sliced tomato
  • fresh basil


Pizza Dough

  • Add the flour to a bowl or a mixer with a dough hook if using. Then add the salt on one side and the yeast on the other. Keep them apart at first as the salt can kill the yeast and stop your dough from rising.
  • Add your warm water to the bowl and mix with a fork until it starts to come together. If you are making by hand then start to knead the dough with your hands, if you are using a stand mixer then turn onto a medium speed.
  • Those mixing by hand should turn the mix onto a floured surface and knead for approximately 10 minutes. If using a stand mixer then continue to mix for approximately 7 minutes.
  • Place your mix back in the bowl and cover with a damp tea towel then leave in a warm place, such as an airing cupboard, for 1 hour until doubled in size.

Passata Sauce

  • Peel your garlic cloves and add to a food processor with the other sauce ingredients then pulse for about 30 seconds.
  • It is important not to overmix the sauce because it will become too watery to spread on your pizza.

Construct Your Pizza!

  • Preheat your grill and place your pan on the hob on a high heat.
  • Take a third of your dough and stretch out using your hands into a round shape big enough to cover the bottom and sides of your frying pan. It should be thin enough that you can see your finger through it when you hold it up to the light.
  • Gently place your dough in the preheated pan with the crust coming up the sides slightly then place back on the heat. I find it best to arrange the toppings whilst the pan is still on the heat to start the cooking process.
  • Start by adding a spoonful of your passata sauce to the base and spreading evenly. Then sprinkle with a handful of grated parmesan, add your slices of tomato and mozzarella and continue to cook until your dough feels firmer. This should take about 3 minutes in total.
  • Once the base feels cooked and firm, place your frying pan under the grill to cook the top for a further 2 minutes. You are looking for a golden crust, melted cheese and bubbling sauce.
  • Remove from the grill and serve your pizza with some fresh basil leaves and another sprinkling of grated parmesan.

    Recipe Provided by: Nut Less Kitchen
    Instagram: nutlesskitchen