When I don't have time for classic pizza but still crave something similar, I turn to this recipe from an old notebook. I've made it countless times, especially when I need to improvise with what's in the fridge. It's one of those recipes that comes together quickly in one bowl, without kneading or complicated steps. Plus, it doesn't require special ingredients, and the baking time is just enough to tidy up the kitchen.
Quick Info
Total time: 35-40 minutes
Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: quick oven pizza, suitable for casual meals or improvised dinners
Ingredients
3-4 eggs (works with any number between 3 and 4)
3 tablespoons flour
350 ml milk
200 g salami or ham
200 g grated cheese
3-4 tomatoes
1 red bell pepper
salt
pepper
Preparation steps
1. Crack the eggs into a large bowl. Add the flour and milk. Mix well with a whisk or fork until there are no lumps. Add salt and pepper to taste, but don’t overdo it at first – the cheese and salami already bring enough salt.
2. Cut the salami or ham into thin strips. Slice the bell pepper into strips or sticks. Dice the tomatoes into smaller cubes to avoid excess moisture.
3. Grate the cheese using a coarse grater.
4. Add all the chopped ingredients to the bowl with the egg, flour, and milk mixture. Gently mix everything with a spatula or a large spoon.
5. Grease a ceramic dish (a small baking dish or a not-too-large tray works too). Sprinkle a little flour on top, just enough to prevent sticking.
6. Pour the mixture into the dish and level it with the back of a spoon.
7. Bake in the oven at 180 degrees Celsius for 20-25 minutes. Check that it’s lightly browned on top and not liquid in the center.
8. Remove the dish from the oven and let it sit for 5 minutes before slicing.
Why I make this recipe often
I make it because it’s quick and requires only basic ingredients. It’s perfect when I don’t want to wait for dough to rise or when I don't feel like rolling out a crust. It pairs well with anything you have on hand – I almost never throw away leftovers from the fridge when I make this version.
Tips and variations
Tips
If you’re using very juicy tomatoes, you can remove the seeds to avoid excess liquid in the dish.
If you want it to release more easily, line the dish with parchment paper instead of flour.
Use a spatula to mix the ingredients so you don't crush the vegetables too much.
Substitutions
You can use ham instead of salami, or even some leftover sausage cut thin.
The cheese can be replaced with any cheese that melts easily, such as Edam, mozzarella, or Gouda.
The red bell pepper can always be replaced with yellow or green pepper.
Variations
Add sliced olives or canned corn if you have them in the fridge.
For a more intense flavor, you can add dried basil or oregano to the mixture.
If you want it to be more substantial, you can add some sliced mushrooms, but don’t overdo it to avoid making the crust too soggy.
Serving ideas
Cut into slices while it’s still a bit warm. You can top it with some chopped green onions or parsley after it’s baked.
It’s great on its own, with a seasonal salad, or as a snack at work.
Frequently asked questions
What kind of dish is suitable for this recipe?
A ceramic or glass baking dish works best, not too large. You can use any soufflé dish or a classic loaf pan if you don’t have anything else.
How do I check if it’s baked enough?
It should be lightly browned on the surface. You can gently press the center with your finger – it shouldn’t be liquid or too soft. If it still seems wet in the middle, leave it for another 5 minutes.
Can it be made without salami or ham, just with vegetables?
Yes, but the texture will be slightly different and lighter. You can increase the amount of cheese or add cottage cheese for more consistency.
Can I make the recipe with whole wheat flour?
Whole wheat flour can be used, but the texture will be a bit denser. If you choose whole wheat flour, make sure the mixture isn’t too heavy; you can add 1-2 extra tablespoons of milk.
What do I do if I have leftover pizza?
You can reheat it in the oven or microwave, but it won’t become crispy. A slice can also be eaten cold as a snack.
Nutritional values
Estimate for one serving (out of four), using salami and regular cheese:
Calories: approximately 350-400 kcal
Protein: 20-22 g
Fat: 22-24 g
Carbohydrates: 17-20 g
Values are approximate and can vary depending on the type of salami, cheese, and the proportion of vegetables.
Storage and reheating
It can be stored in the fridge, in a container or covered, for up to 2 days. When reheating, the texture remains okay if using the oven, not the microwave (where it can become too soft). It’s a recipe that also works cold, but it doesn’t retain its ideal texture more than a day after baking. If you want to prepare it in advance, I recommend consuming it the same day or at most the next day.
Quick Info
Total time: 35-40 minutes
Preparation time: 10-15 minutes
Baking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: quick oven pizza, suitable for casual meals or improvised dinners
Ingredients
3-4 eggs (works with any number between 3 and 4)
3 tablespoons flour
350 ml milk
200 g salami or ham
200 g grated cheese
3-4 tomatoes
1 red bell pepper
salt
pepper
Preparation steps
1. Crack the eggs into a large bowl. Add the flour and milk. Mix well with a whisk or fork until there are no lumps. Add salt and pepper to taste, but don’t overdo it at first – the cheese and salami already bring enough salt.
2. Cut the salami or ham into thin strips. Slice the bell pepper into strips or sticks. Dice the tomatoes into smaller cubes to avoid excess moisture.
3. Grate the cheese using a coarse grater.
4. Add all the chopped ingredients to the bowl with the egg, flour, and milk mixture. Gently mix everything with a spatula or a large spoon.
5. Grease a ceramic dish (a small baking dish or a not-too-large tray works too). Sprinkle a little flour on top, just enough to prevent sticking.
6. Pour the mixture into the dish and level it with the back of a spoon.
7. Bake in the oven at 180 degrees Celsius for 20-25 minutes. Check that it’s lightly browned on top and not liquid in the center.
8. Remove the dish from the oven and let it sit for 5 minutes before slicing.
Why I make this recipe often
I make it because it’s quick and requires only basic ingredients. It’s perfect when I don’t want to wait for dough to rise or when I don't feel like rolling out a crust. It pairs well with anything you have on hand – I almost never throw away leftovers from the fridge when I make this version.
Tips and variations
Tips
If you’re using very juicy tomatoes, you can remove the seeds to avoid excess liquid in the dish.
If you want it to release more easily, line the dish with parchment paper instead of flour.
Use a spatula to mix the ingredients so you don't crush the vegetables too much.
Substitutions
You can use ham instead of salami, or even some leftover sausage cut thin.
The cheese can be replaced with any cheese that melts easily, such as Edam, mozzarella, or Gouda.
The red bell pepper can always be replaced with yellow or green pepper.
Variations
Add sliced olives or canned corn if you have them in the fridge.
For a more intense flavor, you can add dried basil or oregano to the mixture.
If you want it to be more substantial, you can add some sliced mushrooms, but don’t overdo it to avoid making the crust too soggy.
Serving ideas
Cut into slices while it’s still a bit warm. You can top it with some chopped green onions or parsley after it’s baked.
It’s great on its own, with a seasonal salad, or as a snack at work.
Frequently asked questions
What kind of dish is suitable for this recipe?
A ceramic or glass baking dish works best, not too large. You can use any soufflé dish or a classic loaf pan if you don’t have anything else.
How do I check if it’s baked enough?
It should be lightly browned on the surface. You can gently press the center with your finger – it shouldn’t be liquid or too soft. If it still seems wet in the middle, leave it for another 5 minutes.
Can it be made without salami or ham, just with vegetables?
Yes, but the texture will be slightly different and lighter. You can increase the amount of cheese or add cottage cheese for more consistency.
Can I make the recipe with whole wheat flour?
Whole wheat flour can be used, but the texture will be a bit denser. If you choose whole wheat flour, make sure the mixture isn’t too heavy; you can add 1-2 extra tablespoons of milk.
What do I do if I have leftover pizza?
You can reheat it in the oven or microwave, but it won’t become crispy. A slice can also be eaten cold as a snack.
Nutritional values
Estimate for one serving (out of four), using salami and regular cheese:
Calories: approximately 350-400 kcal
Protein: 20-22 g
Fat: 22-24 g
Carbohydrates: 17-20 g
Values are approximate and can vary depending on the type of salami, cheese, and the proportion of vegetables.
Storage and reheating
It can be stored in the fridge, in a container or covered, for up to 2 days. When reheating, the texture remains okay if using the oven, not the microwave (where it can become too soft). It’s a recipe that also works cold, but it doesn’t retain its ideal texture more than a day after baking. If you want to prepare it in advance, I recommend consuming it the same day or at most the next day.