John Gregory Smith served up a tasty frying pan pizza on Sunday Brunch.

The ingredients for the dough are: 500g plain flour, 7g packet easy bake yeast, 2 tbsp olive oil, 300-330ml water and salt to taste.

For the topping: 4 tbsp olive oil, 1 can chopped tomatoes, 2 balls of mozzarella cheese, sliced, 12 slices of salami, 2 tsp chilli flakes and 2 tsp dried oregano.

See recipes by John in his book titled: Saffron in the Souks: Vibrant recipes from the heart of Lebanon available from Amazon now.