Let me tell you something: I didn’t expect this Jamie Oliver pan pizza to hit so hard. I mean, it’s pizza. Cooked on the stove. No oven, no fuss, no smug perfection. But then the crust? Golden. Edges slightly charred like it knew it had something to prove. The cheese melted into the onions like they were old friends. I stood at the stove eating a slice with one hand, the pan still hot. (inspired by Jamie Oliver)

Ingredients Needed

For the dough:

About 2 cups of self-raising flour (plus a bit extra for when things get sticky)
A pinch of sea salt
Cold water, maybe 150 ml, maybe less—just until the dough listens to you

For the toppings:

3 tablespoons olive oil (you won’t use it all at once, but keep it close)
One red onion, sharp and sweet if you slice it thin
Half a red pepper, stripped of seeds and sliced the way you like it
A tin of chopped tomatoes, maybe use 200 g or so
A hunk of mature cheddar, about 50 g—more if you’re feeling it
Salt, pepper, taste as you go

How To Make Jamie Oliver Pan Pizza

Starting with the dough: I dumped the flour in a bowl. Pinch of salt. Then trickled in cold water, slow and a bit messy, mixing with a fork until it turned stubborn. When it stopped sticking to the sides but still clung to life—perfect. Kneaded it for maybe a minute, tops. It’s not therapy, just dough.
Next, veggies. Got the pan hot. One tablespoon of oil, maybe more—I don’t measure oil. Sliced the onion and pepper, tossed them in, cracked some pepper, pinch of salt. Lid on. Let them go golden, not soft like soup—more like lazy caramel. Smelled like comfort.
Rolled the dough out on the floured counter. Not a circle, not really. More of a squashed oval that somehow fit the pan. Close enough.
Veggies came out. Pan stayed. Dropped the dough in and pressed down with my fingertips to make those weird little dimples. Covered it. Gave it a few minutes. You’ll know. It puffs a bit. Then I flipped it. Bit scary, but do it fast.
Tomatoes got drained a bit (just enough so it wasn’t watery). Mashed them lightly with a fork, smeared it over the hot dough—leave a gap at the edges. Threw on the veggies. Then the cheese. Some of it fell off the sides, on purpose. That’s where the magic happens.
Heat down. Lid back on. Another 3 or 4 minutes, just enough to let the cheese go molten. The edges crackled.
I slid it onto a wooden board, cut it, ate a piece before it cooled. The crust was crisp but gave way. Cheese, stretchy. You get the idea.

Why I Love This Recipe

I made this on a Thursday. You know the kind—nothing left in the fridge, energy tapped. Somehow, with barely anything, this pizza felt like a win. My partner took a bite and said, “This tastes like something from a tiny Italian café that only locals know.” Okay, maybe an exaggeration. But not by much.

Recipe Tips

Cold water makes the dough behave. Warm water gets ideas.
Don’t babysit the veggies. Let them go a bit rough around the edges.
Press your fingers into the dough. It feels good, and it works.
Cheese that hits the pan becomes a crispy halo. Let it happen.
Watch the heat after flipping. Too high and the bottom burns while the top sulks.

How To Store This Jamie Oliver Green Tomato Chutney

Room temp: Nah. Eat it fresh or put it away.
Fridge: Airtight container. It’ll be okay for about three days. Maybe less if someone else finds it first.
Freezer: Wrap in cling film, then foil. Like a secret. Will last a couple of months.

Reheating:

Oven: 175°C for 10-15 minutes. Comes back to life.
Microwave: It’ll get soft. Still fine if you’re in a rush.
Stove: The move. Skillet, low heat, lid on. Crust comes back crispy.

Let’s Answer a Few Questions!

Can I just use plain flour?
Sure. Add 2 teaspoons of baking powder. You’ll be fine.

What if I don’t have a 30cm pan?
Use what you have. Just don’t go too thick with the dough. Adjust time. Trust your senses.

Can I throw more stuff on it?
Yes. Do it. Just don’t drown it. This crust has limits.

How do I know it’s done?
Lift the edge. If it’s golden and sounds hollow-ish, you’re good.

Can I make the dough earlier?
Yep. Wrap it tight. Leave it in the fridge. Bring it back to room temp before using.

Nutrition Facts (per serving)

Calories: 600
Carbs: 108.9g
Protein: 19.9g
Fat: 12.6g
Sugar: 12.6g
Fibre: 8.1g
Sodium: 1.7g

Try More Recipes:

Jamie Oliver Pan Pizza

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

600

kcal

Crispy, cheesy, stove-top magic—this pan pizza skips the oven but delivers all the flavour and comfort you’re craving.

Ingredients

2 cups self-raising flour
Sea salt
Cold water (up to 150 ml)
3 tablespoons olive oil
1 red onion
1/2 red pepper
200g chopped tomatoes
50g mature cheddar
Salt and pepper

Directions

Mix flour, salt, and cold water to form dough. Knead briefly. Rest.
Sauté sliced onion and pepper in olive oil. Set aside.
Roll dough to pan size. Cook in dry pan with lid for 3 minutes. Flip.
Spread mashed tomatoes, add veggies and cheese. Cover. Cook 3-4 more mins.
Serve hot. Eat immediately, maybe with fingers.

Notes

Cold water makes the dough behave. Warm water gets ideas.
Don’t babysit the veggies. Let them go a bit rough around the edges.
Press your fingers into the dough. It feels good, and it works.
Cheese that hits the pan becomes a crispy halo. Let it happen.
Watch the heat after flipping. Too high and the bottom burns while the top sulks.