Pan Pizza with Tomato Meat Sauce
Easy Pan Pizza with Delicious Tomato Meat Sauce Baked in the Oven
Dip your freshly baked pan pizza into a rich tomato meat sauce! This recipe features a wonderfully soft, oven-baked bread that pairs perfectly with stretchy melted mozzarella cheese. It’s a simple yet impressive dish that anyone can make with an oven. Feel free to customize the deep sauce with your favorite toppings, or even try a curry-based sauce for a delightful twist!
Dough- 200g bread flour
- 15g grated Parmesan cheese
- 2.5g salt
- 5g sugar
- 5g active dry yeast
- 100ml milk
- 40ml water
- 10g unsalted butter (softened at room temperature)
Deep Sauce- Tomato sauce, to taste
- 1/4 onion, finely chopped
- 75g ground beef
- 3-4 cherry tomatoes, finely chopped
- 4 cloves garlic, sliced
- 1 bay leaf
- Pinch of black pepper
- 2 pinches of salt
- Fresh mozzarella cheese, to taste
- 1 sprig fresh rosemary
- 1 tsp olive oil
- Tomato sauce, to taste
- 1/4 onion, finely chopped
- 75g ground beef
- 3-4 cherry tomatoes, finely chopped
- 4 cloves garlic, sliced
- 1 bay leaf
- Pinch of black pepper
- 2 pinches of salt
- Fresh mozzarella cheese, to taste
- 1 sprig fresh rosemary
- 1 tsp olive oil
Cooking Instructions
Step 1
### Preparation
– **Preheat Oven:** Begin by preheating your oven to 180°C (350°F).
– **Butter:** Ensure your butter is softened at room temperature before you start.
– **Sift Dry Ingredients:** Sift together the bread flour and Parmesan cheese into a bowl. This helps to aerate the flour and remove any lumps. (You can prepare the tomato meat sauce while the bread is baking to save time.)
– **Chop Vegetables:** Finely chop the onion. Slice the garlic cloves. Dice the cherry tomatoes.
– **Cheese Prep:** Cut the fresh mozzarella cheese into 2-3 pieces.
– **Herbs:** Wash the fresh rosemary sprig and pat it completely dry.
Step 2
In a mixing bowl, combine the sifted bread flour, Parmesan cheese, sugar, and salt. Mix them gently with a spatula or your hands until evenly distributed. This ensures the ingredients are well incorporated for the next step.
Step 3
Pour the milk and water into a microwave-safe container. Warm them in the microwave for about 40 seconds, or until lukewarm. It should feel comfortably warm to the touch, not hot. This temperature is ideal for activating the yeast.
Step 4
Add the active dry yeast to the warmed milk and water mixture. Stir gently to dissolve the yeast. Let it sit for 1-2 minutes until it becomes frothy on top, indicating the yeast is active and ready.
Step 5
Pour the activated yeast mixture into the bowl with the dry ingredients (flour, Parmesan, sugar, salt). Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains. Don’t overmix at this stage.
Step 6
Once the dough starts to come together, add the softened unsalted butter. Continue mixing and kneading until the butter is fully incorporated into the dough. It might look separated at first, but keep working it until it’s smooth.
Step 7
Now, it’s time to knead the dough vigorously to develop the gluten. Knead for about 15 minutes until the dough becomes smooth and elastic. A good technique is to slam the dough down onto your work surface and fold it over. (Spend about 5 minutes focusing on slamming and folding for best results.)
Step 8
When the dough is well-kneaded and smooth, gather it into a ball. Pinch the seams together to create a smooth surface. You can make a small ‘dome’ on top and pinch it closed at the bottom.
Step 9
Place the dough seam-side down on your work surface. Using a knife or dough scraper, divide the dough into 8-9 equal portions. Ensure they are roughly the same size for even baking.
Step 10
Gently round each portion of dough into a ball. Shape the surface to be smooth, then pinch the seams together at the bottom to maintain the round shape. (Refer to the video for a visual guide on shaping).
Step 11
Place the rounded dough balls seam-side down on your work surface. Cover them with plastic wrap and let them rest at room temperature for 15 minutes. This resting period relaxes the gluten, making the dough easier to handle.
Step 12
Arrange the rested dough balls, slightly touching each other, around the edges of your oven-safe frying pan. Place the pan in a warm place (around 30°C, like inside a slightly warm oven or over warm water) for 35 minutes to proof. The dough should visibly puff up.
Step 13
In a separate frying pan, heat 1 tsp of olive oil over medium-low heat. Add the chopped onion and sliced garlic, and sauté until the onion becomes translucent and fragrant, being careful not to burn the garlic.
Step 14
Add the ground beef to the pan. Break it up with your spatula and cook until it’s browned and no longer pink.
Step 15
Stir in the tomato sauce, ensuring there’s enough sauce to mostly cover the meat and vegetables. Add the chopped cherry tomatoes and the bay leaf. Bring the mixture to a gentle simmer and let it cook.
Step 16
Season the sauce with 2 pinches of salt and stir well. Taste and adjust seasoning if needed. Remember to remove the bay leaf before serving, or before the sauce is completely finished cooking.
Step 17
Spoon the prepared tomato meat sauce into the center of the pan with the proofed dough. Try to keep the sauce contained in the center so it doesn’t soak into the dough prematurely.
Step 18
Generously top the tomato sauce with the fresh mozzarella cheese pieces, ensuring the sauce is mostly covered. This will create a beautiful cheesy topping as it melts.
Step 19
Sprinkle a pinch of black pepper over the mozzarella cheese for added flavor.
Step 20
Finally, place the sprig of fresh rosemary on top for a lovely aroma and visual appeal.
Step 21
Place the frying pan into the preheated 180°C (350°F) oven and bake for about 20 minutes, or until the cheese is melted and bubbly and the bread is a beautiful golden brown. Baking times may vary depending on your oven. Serve immediately and enjoy!
