PIZZA IN A PAN

Pizza in a pan
You don’t have an oven handy or need to make pizza away from home at the camp site. This is how I made mine.
For the dough
100 g of water
50 g of wheat flour
100 g of wheat semolina flour
1 tsp of salt
15 g of fresh yeast
15 g of olive oil

For the filling
Fried tomato
Grated Mozzarella
1 can of tuna
1/3 of onion
Oregano
Mix in a bowl the flour, semolina flour and salt.
Add water and oil and stir well.
In another bowl with some water, crumble the yeast and stir with a spoon until it dissolves.
Once undone, mix it with the dough you got in the first bowl and start kneading for a while until the surface of the dough is smooth and it doesn’t stick to your hands. (Crush and stretch the dough with the base of your hand, fold in half and repeat, occasionally, sprinkle a little flour on the table so that the dough does not stick).
Once the dough is smooth, make a ball and put it in a bowl on before you have sprinkled a little flour and cover with plastic wrap. Let stand about 3 hours.
Meanwhile, chop the onion into small cubes and fry until golden. Reserve.
Then sprinkle a little flour on the table, take the dough and work it a few minutes, stretch it with a rolling pin and give the rounded shape adapted to the pan where you are going to do it.
Pour a few drops of olive oil on the pan and heat over high heat.
When the oil is hot, reduce heat by half and place the pizza base, leaving a few minutes until you see that the base is browning.
Using a spatula and a dish, turn it to the base and start putting on the side that is already golden fried tomato, mozzarella, tuna and the fried onion.
Make sure the bottom of the pizza is golden and put it out with a spatula and plate.
Sorry, but your topping won’t be golden and melted but who cares.
Source: Philip Reineke