I once forgot to let the dough rise and ended up with something as hard as a rock, but I still ate it because I was craving it and had already filled the kitchen with the smell of onion and oregano. Since then, I've been making pizza this quick way, and every time I don't know what to put on the table in the evening, that's exactly what I think of. It doesn't take long, it's not complicated, and I find it much tastier than what you get from takeout. Not to mention, you avoid all the nonsense that some places put in their fast-food pizzas, you know what I mean.
In terms of time, including chopping, mixing, baking, and cleaning up afterward, it takes me about 45 minutes. For two or three people, depending on how hungry you are, but I'd say it yields about two large portions or three reasonable ones. The difficulty level… well, if you know how to knead a little, it's a piece of cake. The first crust might not be wow, but it's edible, so don't worry about it.
The reason I make it so often? It's honestly a kind of "Tuesday night pizza," when I don't feel like going to the supermarket or spending money on takeout, but I have some leftovers in the fridge and a bit of desire to cook with my own hands. It's also a good opportunity to play around with ingredients. I've tried all sorts of things, but I often combine it with onion, bell pepper, ham, and mozzarella because they go well together. And there's nothing fancy about it; I don't weigh everything to the gram, just measure the flour more precisely to keep the crust proportions right.
INGREDIENTS (with quantities and reasons for using them)
For the crust:
300 g white flour (I usually use type 650 because that's what I have at home; if you use whole wheat, it comes out more rustic and denser)
half a cube of fresh yeast (that's about 12-13 g; you can use dry yeast, 4-5 g, but it won't rise quite the same)
half a teaspoon of sugar (helps the yeast activate, so don’t skip it)
200 ml lukewarm water (not hot, not cold; just warm to the touch)
1 teaspoon of salt (for flavor, so you don’t have a bland crust)
1-2 tablespoons of oil (I use sunflower oil, but olive oil works too if you prefer, it gives a slightly different taste)
For the filling (sauce + skillet toppings):
1 large onion (or two small; it adds sweetness and flavor, don’t skip it)
1 red bell pepper (for color and a bit of crunch)
200 g smoked ham (you can use other types of ham, or if you want a meatless option, that’s fine too)
3 tablespoons of thick tomato paste or puree (to bind everything together, plus that tangy taste)
1 teaspoon of dried oregano (fresh works too if you have it, but it’s not essential)
salt and pepper to taste (I usually add about half a teaspoon of salt and a pinch of pepper, but adjust to your liking)
For the topping:
150-200 g mozzarella (shredded or from a package, any version works; if you don’t have it, use another cheese that melts well)
Ketchup (optional, for serving – I know some people wrinkle their noses at this, but it works in my house)
PREPARATION METHOD
1. THE CRUST. Start with the dough since it needs to rise a bit. Take a large bowl and put the flour in there, making a well in the middle with your fist. In this well, add the yeast, sugar, and pour in about 50 ml of lukewarm water, just enough to cover them. Mix gently, then let it sit for 7-8 minutes until you see the yeast starting to foam and puff up a little. Tip: if it doesn’t rise, either the yeast was old, or the water was too hot. Don’t insist, start over; otherwise, you’ll end up with concrete.
When the yeast is ready, start mixing with a spoon, then with your hands, gradually adding the rest of the lukewarm water, salt, and oil. Knead for about 5-10 minutes until it comes together and forms an elastic, non-sticky dough. Don’t be afraid to sprinkle a little more flour if it sticks too much to your fingers. When it’s ready, shape it into a ball and let it rest in the bowl, covered with a clean towel or plastic wrap, for about 15 minutes in a warm place (I put it next to the stove if I’m preheating the oven).
2. THE SAUCE AND FILLING. In the meantime, heat a pan with a tablespoon of oil (the same kind you used for the dough). Slice the onion into rings, not too thin – I like to taste the onion, not have it melt away. Cut the bell pepper into thin strips. Dice the ham into bite-sized pieces. Sauté the onion for 2-3 minutes until it softens slightly, then add the bell pepper and ham. Cook for 3-4 minutes, stirring, until the ham is lightly browned. Lower the heat and add the tomato paste, oregano, salt, and pepper. Let it simmer on low heat for about 5 minutes until it reduces a bit, but don’t let it turn into soup, or you’ll ruin the pizza by making the crust soggy.
3. ASSEMBLY AND BAKING. Preheat the oven to its highest setting (I use 220-230°C for an electric oven) to get it nice and hot. Take the dough, stretch it by hand or with a rolling pin on a sheet of baking paper or directly in the baking tray (I use the oven tray, greased with a little oil and sprinkled with flour to prevent sticking). Roll the dough out as thin as you like; mine doesn’t come out very fluffy because it doesn’t have much time to rise.
Spread the skillet filling evenly over the dough, reaching the edges. Generously sprinkle mozzarella on top (don’t be stingy, but don’t dump a kilo on it either, or the pizza will float in cheese). You can add other toppings if you want (see variations). Place the tray in the middle of the oven for 20-22 minutes, but check it after 15 minutes to ensure it doesn’t burn on the edges.
4. SERVING. Remove from the oven, let it breathe for 5 minutes, then cut into pieces and, if you like, add ketchup, mayonnaise, or nothing at all (the kids ask for ketchup, adults sprinkle fresh ground pepper, that’s how it goes in my house).
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
Most people often mess up the yeast (too old or water too hot = brick crust), the amount of tomato paste (too much = soggy pizza, everything sinks), or the mozzarella (if you use too much, it won’t brown well). Don’t be afraid of thinner crusts, even if they seem fragile; they bake faster and are crispier.
If you have time, let the dough rise for 30 minutes; it will be even fluffier. If you’re in a hurry, 15-20 minutes is reasonable.
Ingredient substitutions and adaptations:
The crust can also be made with whole wheat flour (about 200 g white + 100 g whole wheat for flavor), but you might need a bit more water. You can also use gluten-free flour (for those with issues, but make sure to use a special bread mix). Mozzarella can be swapped for cheddar, processed cheese, or any cheese that melts nicely. You can skip the ham entirely for a vegetarian version – you could add mushrooms, zucchini, corn, or whatever you have in the fridge. Instead of tomato paste, you can use store-bought tomato sauce (but make sure it’s thicker, not watery).
If you have lactose intolerance, look for special mozzarella (there’s lactose-free cheese or vegan options, but the taste will change a bit). For a diet, use grilled chicken breast instead of ham, low-fat cheese, and skip any sweet sauces at the end.
Variations:
Instead of mozzarella and ham, you can use anything: salami, tuna, thin slices of roasted eggplant, broccoli, or hot peppers if you want something spicy. I sometimes make it with leftover shredded chicken or with feta cheese and cherry tomatoes – it’s a whole different story.
Serving ideas:
It pairs wonderfully with a quick salad of raw veggies (cucumbers, tomatoes, green onions, a little oil, and salt), or with pickles if it’s the cold season. Cold beer, dry white wine, or even a glass of mineral water if you don’t want alcohol. For more complex meals, you could start with a small bowl of clear soup or vegetable cream, and you’ve got a complete meal.
FREQUENTLY ASKED QUESTIONS
1. Can I use dry yeast instead of fresh?
Yes, but use 4-5 g (about half a packet), mix it directly into the flour without dissolving it first. Let it rise a little longer (about 25 minutes) because it’s not as quick as fresh yeast, from what I’ve observed.
2. If I don’t have mozzarella, can I use regular cheddar?
You can, but it melts differently when baking and is fattier. Sometimes I mix shredded cheddar with a little cottage cheese to avoid just fat. If you use salty cheese like telemea, be careful with the salt in the rest of the recipe; reduce it accordingly.
3. Can I make the dough a day in advance?
You can, just knead it and let it rest in the fridge, covered. It changes texture, becoming more elastic and tastier. Take it out of the fridge an hour before stretching it, so it reaches room temperature; otherwise, it will tear.
4. What if I only have a gas oven, no electric?
No worries, just the heat is a little different. Place the tray as low as possible to bake the crust well. If it burns on top, place a tray of water at the bottom of the oven to prevent the pizza from drying out. Check after 15 minutes, as gas ovens can sometimes cook faster.
5. How do I prevent the crust from getting soggy, especially in the middle?
It’s all about the thickness of the crust and how much sauce you use. Don’t overload the center with too much tomato paste or too many juicy vegetables. Spread the dough evenly, and if you want extra crispiness, sprinkle a little cornmeal under the dough before placing it in the tray.
NUTRITIONAL VALUES
It’s not diet food, but it’s not a calorie bomb either, I’d say. A serving of this pizza has about 350-400 kcal (depending on how much mozzarella and ham you use). Most of the calories come from the flour and cheese. Protein is around 17-18 g per serving (thanks to the ham and cheese), carbohydrates are about 40-45 g, and fats are around 13-15 g, from the cheese and oil. If you reduce the mozzarella or ham, the calories go down. If you use vegetables instead of meat, you’ll have even less fat. Overall, it’s not something to eat daily, but it’s also not at the level of frozen or takeout pizza in terms of calories.
There aren’t many fibers, so if you want something heartier and healthier, you can use whole wheat flour. Don’t overdo the salt, especially if you’re adding salty cheeses or cured meats.
HOW TO STORE AND REHEAT
If you have leftovers (rare for me), keep the pizza in the fridge in a container with a lid or covered with foil for a maximum of two days, so it doesn’t pick up smells from other things. When you want to reheat it, it’s best to place it directly in a pan on low heat, covered with a lid – it comes out crispy on the bottom and doesn’t become rubbery. You can also put it in the oven for 5-6 minutes on a dry tray, but not in the microwave, as it will become soggy and lose its texture. If you want, you can eat it cold in the morning with a glass of yogurt – don’t laugh, it’s amazing that way.
In terms of time, including chopping, mixing, baking, and cleaning up afterward, it takes me about 45 minutes. For two or three people, depending on how hungry you are, but I'd say it yields about two large portions or three reasonable ones. The difficulty level… well, if you know how to knead a little, it's a piece of cake. The first crust might not be wow, but it's edible, so don't worry about it.
The reason I make it so often? It's honestly a kind of "Tuesday night pizza," when I don't feel like going to the supermarket or spending money on takeout, but I have some leftovers in the fridge and a bit of desire to cook with my own hands. It's also a good opportunity to play around with ingredients. I've tried all sorts of things, but I often combine it with onion, bell pepper, ham, and mozzarella because they go well together. And there's nothing fancy about it; I don't weigh everything to the gram, just measure the flour more precisely to keep the crust proportions right.
INGREDIENTS (with quantities and reasons for using them)
For the crust:
300 g white flour (I usually use type 650 because that's what I have at home; if you use whole wheat, it comes out more rustic and denser)
half a cube of fresh yeast (that's about 12-13 g; you can use dry yeast, 4-5 g, but it won't rise quite the same)
half a teaspoon of sugar (helps the yeast activate, so don’t skip it)
200 ml lukewarm water (not hot, not cold; just warm to the touch)
1 teaspoon of salt (for flavor, so you don’t have a bland crust)
1-2 tablespoons of oil (I use sunflower oil, but olive oil works too if you prefer, it gives a slightly different taste)
For the filling (sauce + skillet toppings):
1 large onion (or two small; it adds sweetness and flavor, don’t skip it)
1 red bell pepper (for color and a bit of crunch)
200 g smoked ham (you can use other types of ham, or if you want a meatless option, that’s fine too)
3 tablespoons of thick tomato paste or puree (to bind everything together, plus that tangy taste)
1 teaspoon of dried oregano (fresh works too if you have it, but it’s not essential)
salt and pepper to taste (I usually add about half a teaspoon of salt and a pinch of pepper, but adjust to your liking)
For the topping:
150-200 g mozzarella (shredded or from a package, any version works; if you don’t have it, use another cheese that melts well)
Ketchup (optional, for serving – I know some people wrinkle their noses at this, but it works in my house)
PREPARATION METHOD
1. THE CRUST. Start with the dough since it needs to rise a bit. Take a large bowl and put the flour in there, making a well in the middle with your fist. In this well, add the yeast, sugar, and pour in about 50 ml of lukewarm water, just enough to cover them. Mix gently, then let it sit for 7-8 minutes until you see the yeast starting to foam and puff up a little. Tip: if it doesn’t rise, either the yeast was old, or the water was too hot. Don’t insist, start over; otherwise, you’ll end up with concrete.
When the yeast is ready, start mixing with a spoon, then with your hands, gradually adding the rest of the lukewarm water, salt, and oil. Knead for about 5-10 minutes until it comes together and forms an elastic, non-sticky dough. Don’t be afraid to sprinkle a little more flour if it sticks too much to your fingers. When it’s ready, shape it into a ball and let it rest in the bowl, covered with a clean towel or plastic wrap, for about 15 minutes in a warm place (I put it next to the stove if I’m preheating the oven).
2. THE SAUCE AND FILLING. In the meantime, heat a pan with a tablespoon of oil (the same kind you used for the dough). Slice the onion into rings, not too thin – I like to taste the onion, not have it melt away. Cut the bell pepper into thin strips. Dice the ham into bite-sized pieces. Sauté the onion for 2-3 minutes until it softens slightly, then add the bell pepper and ham. Cook for 3-4 minutes, stirring, until the ham is lightly browned. Lower the heat and add the tomato paste, oregano, salt, and pepper. Let it simmer on low heat for about 5 minutes until it reduces a bit, but don’t let it turn into soup, or you’ll ruin the pizza by making the crust soggy.
3. ASSEMBLY AND BAKING. Preheat the oven to its highest setting (I use 220-230°C for an electric oven) to get it nice and hot. Take the dough, stretch it by hand or with a rolling pin on a sheet of baking paper or directly in the baking tray (I use the oven tray, greased with a little oil and sprinkled with flour to prevent sticking). Roll the dough out as thin as you like; mine doesn’t come out very fluffy because it doesn’t have much time to rise.
Spread the skillet filling evenly over the dough, reaching the edges. Generously sprinkle mozzarella on top (don’t be stingy, but don’t dump a kilo on it either, or the pizza will float in cheese). You can add other toppings if you want (see variations). Place the tray in the middle of the oven for 20-22 minutes, but check it after 15 minutes to ensure it doesn’t burn on the edges.
4. SERVING. Remove from the oven, let it breathe for 5 minutes, then cut into pieces and, if you like, add ketchup, mayonnaise, or nothing at all (the kids ask for ketchup, adults sprinkle fresh ground pepper, that’s how it goes in my house).
TIPS, VARIATIONS, AND SERVING IDEAS
Useful tips:
Most people often mess up the yeast (too old or water too hot = brick crust), the amount of tomato paste (too much = soggy pizza, everything sinks), or the mozzarella (if you use too much, it won’t brown well). Don’t be afraid of thinner crusts, even if they seem fragile; they bake faster and are crispier.
If you have time, let the dough rise for 30 minutes; it will be even fluffier. If you’re in a hurry, 15-20 minutes is reasonable.
Ingredient substitutions and adaptations:
The crust can also be made with whole wheat flour (about 200 g white + 100 g whole wheat for flavor), but you might need a bit more water. You can also use gluten-free flour (for those with issues, but make sure to use a special bread mix). Mozzarella can be swapped for cheddar, processed cheese, or any cheese that melts nicely. You can skip the ham entirely for a vegetarian version – you could add mushrooms, zucchini, corn, or whatever you have in the fridge. Instead of tomato paste, you can use store-bought tomato sauce (but make sure it’s thicker, not watery).
If you have lactose intolerance, look for special mozzarella (there’s lactose-free cheese or vegan options, but the taste will change a bit). For a diet, use grilled chicken breast instead of ham, low-fat cheese, and skip any sweet sauces at the end.
Variations:
Instead of mozzarella and ham, you can use anything: salami, tuna, thin slices of roasted eggplant, broccoli, or hot peppers if you want something spicy. I sometimes make it with leftover shredded chicken or with feta cheese and cherry tomatoes – it’s a whole different story.
Serving ideas:
It pairs wonderfully with a quick salad of raw veggies (cucumbers, tomatoes, green onions, a little oil, and salt), or with pickles if it’s the cold season. Cold beer, dry white wine, or even a glass of mineral water if you don’t want alcohol. For more complex meals, you could start with a small bowl of clear soup or vegetable cream, and you’ve got a complete meal.
FREQUENTLY ASKED QUESTIONS
1. Can I use dry yeast instead of fresh?
Yes, but use 4-5 g (about half a packet), mix it directly into the flour without dissolving it first. Let it rise a little longer (about 25 minutes) because it’s not as quick as fresh yeast, from what I’ve observed.
2. If I don’t have mozzarella, can I use regular cheddar?
You can, but it melts differently when baking and is fattier. Sometimes I mix shredded cheddar with a little cottage cheese to avoid just fat. If you use salty cheese like telemea, be careful with the salt in the rest of the recipe; reduce it accordingly.
3. Can I make the dough a day in advance?
You can, just knead it and let it rest in the fridge, covered. It changes texture, becoming more elastic and tastier. Take it out of the fridge an hour before stretching it, so it reaches room temperature; otherwise, it will tear.
4. What if I only have a gas oven, no electric?
No worries, just the heat is a little different. Place the tray as low as possible to bake the crust well. If it burns on top, place a tray of water at the bottom of the oven to prevent the pizza from drying out. Check after 15 minutes, as gas ovens can sometimes cook faster.
5. How do I prevent the crust from getting soggy, especially in the middle?
It’s all about the thickness of the crust and how much sauce you use. Don’t overload the center with too much tomato paste or too many juicy vegetables. Spread the dough evenly, and if you want extra crispiness, sprinkle a little cornmeal under the dough before placing it in the tray.
NUTRITIONAL VALUES
It’s not diet food, but it’s not a calorie bomb either, I’d say. A serving of this pizza has about 350-400 kcal (depending on how much mozzarella and ham you use). Most of the calories come from the flour and cheese. Protein is around 17-18 g per serving (thanks to the ham and cheese), carbohydrates are about 40-45 g, and fats are around 13-15 g, from the cheese and oil. If you reduce the mozzarella or ham, the calories go down. If you use vegetables instead of meat, you’ll have even less fat. Overall, it’s not something to eat daily, but it’s also not at the level of frozen or takeout pizza in terms of calories.
There aren’t many fibers, so if you want something heartier and healthier, you can use whole wheat flour. Don’t overdo the salt, especially if you’re adding salty cheeses or cured meats.
HOW TO STORE AND REHEAT
If you have leftovers (rare for me), keep the pizza in the fridge in a container with a lid or covered with foil for a maximum of two days, so it doesn’t pick up smells from other things. When you want to reheat it, it’s best to place it directly in a pan on low heat, covered with a lid – it comes out crispy on the bottom and doesn’t become rubbery. You can also put it in the oven for 5-6 minutes on a dry tray, but not in the microwave, as it will become soggy and lose its texture. If you want, you can eat it cold in the morning with a glass of yogurt – don’t laugh, it’s amazing that way.
Ingredients
For the dough, we need: 300g flour, half a cube of yeast, half a teaspoon of sugar, 200ml warm water, salt. Ingredients for the sauce: 1 onion, 1 red bell pepper, 200g ham, tomato paste, oregano, salt and pepper. Topping: mozzarella, ketchup.