In a bowl, combine flour, Greek yogurt, yeast and salt and mix: the dough is first worked with a teaspoon and then by hand until you obtain a smooth ball.
Cover the dough ball and let it rest for 15 minutes.
Heat a non-stick pan over high heat and cook the base for 4-5 minutes until the bottom is nicely browned.
Lower the heat to minimum, add the tomato purée, cover with the lid and cook for another 15 minutes.
In the last 5 minutes add the cheese (mozzarella or processed cheese slices), cover and continue cooking over low heat until the cheese melts and the base is cooked through.
Non-stick pan
Lid
Bowl
Tip: prepare the sauce in advance (pre-cooked) for an even tastier result. The recipe is designed for pan cooking without an oven.
Italia, Toscana
| Energy (kcal) | 206.47 |
| Carbohydrates (g) | 33.04 |
| of which sugars (g) | 1.83 |
| Fat (g) | 5.25 |
| of which saturates (g) | 2.65 |
| Protein (g) | 8.37 |
| Fibre (g) | 0.96 |
| Salt (g) | 0.3 |
