Once you try this pan-fried pizza you will never go back to the traditional style. We can promise you that!

Preparation and cooking time: 60 min | serves 4


  • 500g/17.6 oz flour, sieved
  • 100g/3.5 oz semolina flour
  • Pinch of salt
  • 7g/0.2 oz dried yeast
  • 1/2 teaspoon caster sugar
  • 1 tablespoon olive oil
  • 8 tablespoons tomato sauce (passata)
  • 100g/3.5 oz mozzarella, grated
  • 2 balls of buffalo mozzarella, torn into pieces
  • 8 slices of prosciutto, torn into pieces
  • 12 olives
  • Spicy olive oil
  • Handful of rocket salad
  • A few basil leaves


Pizza dough:

  • On the kitchen worktop, mix the flour with the salt, yeast and sugar. Make a hollow in the middle and add the olive oil and 400ml lukewarm water.
  • Mix everything with your hands and knead for 10 minutes, either by hand or in a food processor using the dough hook, until the dough forms a ball.
  • Sprinkle with flour and cover with plastic wrap. Leave to rest in a warm place for 30 minutes or until it has doubled in volume.


  • Preheat the pan. Divide the dough into 4 pieces. On a lightly floured work surface, roll each piece out into a circle measuring around 24cm in diameter.
  • Cook the pizza base in a hot pancake pan for 2 minutes on each side.
  • Spoon the tomato sauce over the pizza bases. Top the pizzas with the grated mozzarella, torn buffalo mozzarella and prosciutto.
  • Place under the grill for 2 minutes.
  • Garnish with olives, extra olive oil, rocket salad and basil.

Recipe thanks to Greenpan

About Greenpan

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