KALE, WHITE BUTTON MUSHROOMS, GARLIC & MOZZARELLA FRYING PAN PIZZA

Ingredients 

For the Dough:

• 180 g Italian “00” flour
• 100 ml water
• ½ tsp dried yeast
• 5 g salt

For the Base:

• 3 tsp tomato passata
• 100 g mozzarella (fresh ball, torn into pieces)
• 80 g button mushrooms, thinly sliced
• 40 g kale, chopped (stems removed)
• 1 garlic clove, thinly sliced
• 1 tbsp olive oil
• Pinch of salt & black pepper

Method 

1. Prepare the dough – In a bowl, combine flour, yeast, salt, and water. Knead for 8-10 minutes until smooth. Cover with cling film and leave to prove overnight (or at least 2 hours).
2. Shape – Lightly flour the work surface. Gently press and stretch the dough into a round, then transfer to a large frying pan, working the dough to the edges with your fingertips.
3. Base – Spread over the tomato passata and scatter with torn mozzarella.
4. Topping- In a bowl, toss the mushrooms, kale, and garlic with olive oil, salt, and pepper. Arrange evenly on top of the pizza.
5. Cook on the hob – Place the pan over high heat and cook for about 10 minutes, until the base is golden and about 80% cooked.
6. Finish under grill -Transfer the pan under a hot grill and cook until the top is bubbling and lightly browned, with the crust fully cooked through.
7. Serve – Slide out of the pan, cut into slices, and serve hot.