20‑Minute Cheat’s Pan Pizza

Dough: In a mixing bowl combine the self‑raising flour, a pinch of sea salt, 1 tbsp olive oil and 130 ml warm water; stir until a shaggy dough forms, then knead briefly (about 30 seconds) until smooth and elastic.

Roll the dough out on a lightly floured surface to a thin circle that will fit an 8‑inch oven‑proof frying pan; spread a thin layer of green pesto around the outer rim, then fold the edges inward to create a stuffed crust.

Heat the frying pan over medium‑high heat, lightly spray the surface with olive oil spray, and carefully transfer the dough to the pan; cook for 2‑3 minutes until the underside is golden and crisp.

Spread the tinned chopped plum tomatoes evenly over the crust, season with a pinch of sea salt and black pepper to taste, and tear the fresh mozzarella into pieces, distributing them over the sauce.

Scatter the finely sliced red chillies, the courgette ribbons, and dollops of high‑protein cottage cheese over the mozzarella.

Cover the pan and continue cooking on the stovetop for another 2‑3 minutes until the cheese begins to melt, then place the pan under a pre‑heated grill/broiler (≈425°F) for 2‑4 minutes, watching closely, until the cheese is fully melted, bubbly and the edges of the crust are nicely charred.

Remove the pan from the heat, let the pizza rest for 1‑2 minutes, slice into wedges and serve immediately.