Ingredients
No. of servings
- Dough ingredients
- Flour
200 g200 g - Greek yogurt (5%)
250 g250 g - Saltto taste
- Instant yeast for savory bakes
10 g10 g - For the filling and cooking
- Tomato purée (preferred pre-cooked sauce)to taste
- Cheese (mozzarella or processed cheese slices)to taste
Preparation
- STEP 1 OF 5
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.
- STEP 2 OF 5
Cover the dough ball and let it rest for 15 minutes.
- STEP 3 OF 5
Heat a non-stick pan over high heat and cook the base for 4-5 minutes until the bottom is nicely browned.
- STEP 4 OF 5
Lower the heat to minimum, add the tomato purée, cover with the lid and cook for another 15 minutes.
- STEP 5 OF 5
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.
Suggestions
Non-stick pan
Lid
Bowl
General information
More information
Tip: prepare the sauce in advance (pre-cooked) for an even tastier result. The recipe is designed for pan cooking without an oven.
Origin
Italia, Toscana
Analysis
Warning
The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
| 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 |
- Protein8.37g · 16%
- Carbohydrates33.04g · 62%
- Fat5.25g · 22%