Quick skillet pizza

Name: Quick skillet pizza
Ingredients: 150 g flour; 5 g baking powder; 1/2 teaspoon salt; 1 egg; 2 tablespoons olive oil; 3 tablespoons yogurt; 1/8 teaspoon dried oregano; 2 tablespoons ketchup; 50 g sliced cheese; 1 medium red bell pepper (150 g); 30 g black olives; 50 g grated cheese; 1/4 teaspoon dried oregano; 1/4 teaspoon dried basil; 10 g parsley; 5 g butter or margarine

Pasta/Pizza - Quick skillet pizza by Noemi B. - Recipia

Quick skillet pizza has a yogurt-and-egg dough, thicker than pancake batter, and cooks covered in about 20 minutes. There’s a layer of melted cheese on top, with red bell pepper and olives, while the base slowly browns in the pan. I keep the dough thick enough to run slowly off the whisk, without making it stiff. Prep: 15 minutes. Cook: 20 minutes. Total: 35 minutes. Serves: 2. About 690 kcal and 27 g protein per serving.

Ingredients

For the dough

150 g flour
5 g baking powder
1/2 teaspoon salt
1 egg
2 tablespoons olive oil
3 tablespoons yogurt
1/8 teaspoon dried oregano

For the topping

2 tablespoons ketchup
50 g sliced cheese
1 medium red bell pepper (150 g)
30 g black olives
50 g grated cheese
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
10 g parsley

For the pan

5 g butter or margarine

Preparation

1. Beat the egg with the yogurt and olive oil. Add the salt, baking powder and oregano, then mix in the flour until you have a dough thicker than pancake batter. 2. Grease a nonstick skillet with butter or margarine and pour in the dough. Spread a thin layer of ketchup over the top. 3. Slice the red bell pepper and arrange it over the dough with the sliced cheese, black olives, grated cheese, oregano, basil and chopped parsley. 4. Cover the pan and set it on the large burner, turned down to the lowest heat. Cook for 20 minutes; don’t lift the lid at all during the first 10 minutes. The pizza is ready when the cheese has melted and the base is browned. 5. Transfer the pizza to a plate and serve.

Notes

Keep the slices in a sealed container in the fridge for up to 3 days. I serve it with a simple green salad. The cheese can be replaced with 100 g low-moisture mozzarella; the dough contains gluten, dairy and egg. A nonstick skillet about 26 cm across keeps the dough in a suitable layer, while a much wider one spreads it out and makes the base thinner. Slice the pepper into thin strips and drain the olives well so the topping doesn’t release too much moisture under the lid. The middle can stay soft if you use too much ketchup, so keep it to a thin coating.