Cheat’s chorizo frying pan pizzas recipe
 These cheat's frying pan pizzas take just minutes to cook from start to finish. There's no waiting for dough to prove or preheating the oven. The perfect quick family meal. In August 2023, this recipe was costed at an average of 65p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 500g/1lb 2oz self-raising flour, plus extra for dusting1 tsp salt200ml/7fl oz warm water3 tbsp olive oil200g tin chopped tomatoes½ tsp dried mixed herbs50g/1¾oz mature cheddar, grated12 thin slices chorizofreshly ground black pepper 500g/1lb 2oz self-raising flour, plus extra for dusting 1 tsp salt 200ml/7fl oz warm water 3 tbsp olive oil 200g tin chopped tomatoes ½ tsp dried mixed herbs 50g/1¾oz mature cheddar, grated 12 thin slices chorizo freshly ground black pepper Method Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil.Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through.Preheat the grill to medium. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper.Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Place the flour in a large bowl. Add the salt, warm water and 2 tablespoons oil and bring together to form a soft dough. Knead briefly, then divide the dough into four equal balls. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil. Dust a clean work surface with flour and use a rolling pin to roll one ball out into a rough 20cm/8in circle. Brush the dough lightly on both sides with some of the remaining oil. Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through. Place a large non-stick frying pan with a heatproof handle over a medium-high heat. Carefully add the dough to the pan and cook for 5 minutes until golden-brown. Flip over and cook for a further 3 minutes, until the dough is cooked through. Preheat the grill to medium. Preheat the grill to medium. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper. Spoon the tomatoes over the dough, leaving a border around the edge, then sprinkle over the herbs. Scatter with the cheese then tear three of the chorizo slices in half and arrange on top. Finish with a good grinding of black pepper. Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Grill for 3–4 minutes until the cheese has melted. Repeat to make the remaining pizzas. Recipe tips You could use ham instead of chorizo if you prefer. Or swap the meat for thinly sliced peppers or mushrooms to make a vegetarian version.