Quick stovetop pizza

Name: Quick stovetop pizza
Ingredients: 50 g sucuk; 50 g frankfurters or bologna; 2 teaspoons oil for sautéing and greasing the pan; 1 egg; 3 tablespoons yogurt; 1.5 tablespoons oil; 180 g flour; 5 g baking powder; 1/2 teaspoon salt; 1 tablespoon tomato sauce; 80 g semi-hard cheese; 1/2 teaspoon oil for the spoon

Pasta/Pizza - Quick stovetop pizza by Iustina P. - Recipia

Quick stovetop pizza has a fluffy yogurt-and-egg crust topped with sucuk, frankfurters and semi-hard cheese, and cooks in no more than 11 minutes. I slice the sucuk a few millimeters thick and spread the pieces over the crust; I like the dough to show through rather than hiding under a solid layer, and I grate the cheese finely so it falls between the pieces. Prep: 7 minutes. Cook: 13 minutes. Total time: 20 minutes. Serves: 2. Approximately 790 kcal and 34 g protein per serving.

Ingredients

50 g sucuk
50 g frankfurters or bologna
2 teaspoons oil for sautéing and greasing the pan
1 egg
3 tablespoons yogurt
1.5 tablespoons oil
180 g flour
5 g baking powder
1/2 teaspoon salt
1 tablespoon tomato sauce
80 g semi-hard cheese
1/2 teaspoon oil for the spoon

Preparation

1. Slice the sucuk and frankfurters. In a small frying pan, sauté them in 1 teaspoon of oil for 2 minutes, then take the pan off the heat. 2. In a bowl, mix the egg, yogurt, 1.5 tablespoons of oil, flour, baking powder and salt with a spoon. The dough should be elastic and a little thicker than cake batter. 3. Grease a nonstick frying pan with 1 teaspoon of oil and spread the dough with the back of a spoon. If it sticks, grease the spoon with 1/2 teaspoon of oil. 4. Spread the tomato sauce over the dough, arrange the sucuk and frankfurter slices on top, then sprinkle with the grated cheese. 5. Cover the pan. Cook over high heat for 1 minute, then leave the pizza over low heat for no more than 10 minutes, until the crust is cooked through. Check the underside so it doesn’t burn.

Notes

Keep any leftovers in a sealed container in the fridge for no more than 3 days. Serve with a simple green salad. For a meat-free version, use mushrooms or bell pepper, thinly sliced and sautéed beforehand; the dough contains gluten, yogurt and egg, and the cheese contains dairy. Sucuk can leave fat in the pan as it cooks; if you see a lot of oil, drain it before adding it to the crust. Mushrooms release water as they cook, so keep them in the pan until no liquid remains. A nonstick frying pan helps the crust come out in one piece.