Jamie Oliver's 'delicious' 5-ingredient pizza that you don't need to put in the oven

Pizza is just one of those dishes that you're always in the mood for, especially at the weekend. With so many topping choices - not to mention the dips for your crusts - its versatility is the main thing that makes it so great. However, if you're ordering it from a takeaway, it can be pretty expensive.

And it won't come as a shock to know that it's not always the healthiest option either. But one Jamie Oliver recipe requires just five main ingredients to make a pizza - and you don't even need to put it in the oven. The top chef shared his 10-minute pizza recipe on TikTok as well as on his website, claiming it costs just 80p per portion - so far more affordable than takeaway chains.



And interestingly, it's cooked in a pan over the hob, meaning you don't even have to turn on the oven to whip up this family favourite. One person in the comments raved: "Just made it and it was amazing. This will be how I make pizza from now on.

Thanks." Another said: "Never thought of making pizza on the stove, absolutely brilliant." Here's how to make it.

Ingredients 250g self-raising flour, plus extra for dusting 1⁄2 x 400g tin of chopped tomatoes 50g mature Cheddar cheese 1 red onion 1⁄2 a red pepper Method Place the flour in a bowl with a pinch of sea salt, and gradually pour in up to 150ml of cold water, using a fork to stir as you go so it comes together into a ball of dough. Knead for one minute on a clean flour-dusted surface, and put aside. Peel and finely slice the onion and deseed and finely slice the pepper, adding to a pan with olive oil over medium heat.

Season with a pinch of sea salt and black pepper, place a lid on top and fry for two minutes. Meanwhile, roll out the dough into a round the size of the pan, just under 1⁄2cm thick. Remove the veggies from the pan, give it a wipe then gently transfer the dough to the dry pan, gently pressing in your fingertips into the dough to create dimples.

Cover with a lid and cook for three minutes on one side, then carefully flip over. Drain away some of the liquid from the tomatoes, then mash lightly with a fork and spread over the dough, leaving a 1cm gap around the edges. Scatter over the cooked veg and coarsely grate over the cheese.

Turn the heat down to medium, put the lid on and cook for a final three to four minutes, or until the cheese has melted and the base is crispy..