A quick and soft pizza made with Greek yogurt, without an oven and cooked directly in a pan. The dough rests for only 10 minutes and is topped with tomato passata, mozzarella, and oregano for a delicious result, perfect when you want pizza at the last minute.
Pour the Greek yogurt, flour, extra-virgin olive oil, and salt into a bowl. Sift the instant yeast and add it to the mixture.
Mix all the ingredients with a spoon, then transfer the dough to the work surface and knead by hand until you obtain a smooth dough ball.
Cover the dough ball and let it rest for 10 minutes. Divide it in half and roll out each portion into two discs of the same thickness.
Heat a non-stick pan with a lid over high heat. Place one disc in the pan and cook it covered for about 4 minutes, until the base is golden and the surface begins to form bubbles.
Lower the heat to the minimum, spread the tomato passata and oregano over the surface, then gently turn the base over in the pan.
Add the mozzarella and cook the covered pizza for another 20 minutes over very low heat. If you prefer, add the mozzarella only during the last 5 minutes of cooking.
Repeat the cooking process with the second disc, let the pizzas cool slightly, and serve the yogurt pizzas piping hot.
Non-stick pan with lid
Sieve for the yeast
Store in the refrigerator in an airtight container for a maximum of 1 day. Reheat in a pan before serving.
The recipe makes two individual pizzas. The passata can be cooked and prepared in advance; alternative toppings may be used as desired, while maintaining covered cooking over low heat.
Italia
| Energy (kcal) | 183.29 |
| Carbohydrates (g) | 23.37 |
| of which sugars (g) | 2.37 |
| Fat (g) | 5.93 |
| of which saturates (g) | 3.14 |
| Protein (g) | 9.7 |
| Fibre (g) | 1.07 |
| Salt (g) | 0.22 |
