Skillet olive and sour cream pizza

Name: Skillet olive and sour cream pizza
Ingredients: 1 egg; 45 g sour cream; 70 g flour (7 tablespoons); 5 g baking powder (1/2 packet); 2.5 g salt (1/2 teaspoon); 22 ml oil (1 1/2 tablespoons); 5 g butter; 30 g tomato sauce; 50 g olives; 1 medium red pepper (150 g); 10 g fresh herbs; 1 g dried herbs (1 teaspoon); 100 g grated cheese

Pasta/Pizza - Skillet olive and sour cream pizza by Amelia G. - Recipia

This skillet olive and sour cream pizza cooks covered in a pan, and the dough develops browned edges in 10-12 minutes. Tomato sauce, pepper, fresh herbs and grated cheese go on top of a soft base that holds together without being as tender as yeasted dough. I cut it into small slices and serve it while the cheese is still soft. Preparation: 15 minutes. Cooking: 10-12 minutes. Total time: 25-27 minutes. Servings: 2. Approximately 585 kcal and 21 g protein per serving.

Ingredients

1 egg
45 g sour cream
70 g flour (7 tablespoons)
5 g baking powder (1/2 packet)
2.5 g salt (1/2 teaspoon)
22 ml oil (1 1/2 tablespoons)
5 g butter
30 g tomato sauce
50 g olives
1 medium red pepper (150 g)
10 g fresh herbs
1 g dried herbs (1 teaspoon)
100 g grated cheese

Preparation

1. Beat the egg with the sour cream until smooth. 2. Mix the flour with the baking powder and salt, then stir them into the egg mixture. Add the oil and mix just until the dough comes together. 3. Grease a non-stick pan with butter. Put the dough in the pan and spread it into an even layer. 4. Spread the tomato sauce on top. Add the olives, pepper cut into strips, fresh herbs, dried herbs and grated cheese. 5. Cover the pan and cook over low heat for 10-12 minutes. The pizza is ready when the edges are browned and the cheese has melted.

Notes

Serve it with a green salad. Texture-wise, it’s more like a thick pancake with toppings than a pizza with yeasted dough. A non-stick pan about 24 cm across leaves the dough in a good-sized layer; in a wider one, it spreads thinner and may cook faster. Choose a thick tomato sauce, and if it’s watery, use it sparingly so it doesn’t soften the base. Black or green olives work equally well, but brined ones can be saltier, so taste them first. Tender herbs, such as parsley, should be finely chopped, while dried herbs can be sprinkled straight on. Keep it covered in the fridge for up to 3 days and reheat it in a pan, covered. For a version without pepper, leave it out; wheat flour, egg and dairy are allergens present.