A pizza made in a cast iron pan is one of my go-tos these days for something quick and satisfying.
It’s hard with a conventional home oven to get the heat needed for a crispy blackened base and a nice rise, so heating up a cast iron pan on the hob is the perfect way to acheive this. Once the base is done, you can transfer the pizza to the grill to finish off the toppings.
Make a basic dough and divide into 100g balls
Roll out the dough with a rolling pin and place into a hot cast iron pan
With the back of a spoon, spread out a layer of tomato passata (oil, herbs and a pinch of salt added to the passata works well)
Add your toppings (I used home made cream cheese and truffle)
For extra flavour (completely optional), take a kitchen blowtorch and scorch the top of the crust. You’ll see your dough rise quickly with the heat as it creates those authentic char spots
Lift the base of the pizza from time to time (it should take between 2 and 4 minutes to get nice and crispy) and once the crust is solid and starting to get colour, transfer to the grill to cook the toppings
Cook for a further 4 - 6 minutes, watching carefully that the toppings don’t burn