Yogurt pan pizza without an oven

Name: Yogurt pan pizza without an oven
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 4
Cuisine: Italia
Ingredients: 250 g Plain Greek yogurt; 230 g Type 0 or 00 flour; 6 g Extra-virgin olive oil; to taste Salt; 6 g Instant yeast for savory preparations; 150 g Tomato passata; 125 g Well-drained mozzarella; to taste Dried oregano

@easyclarissa

Category: Yeast-based

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.

Difficulty: Easy

Cooking time: 24 minCooking: 24 min

Preparation time: 15 minPreparation: 15 min

Country: Italia

easyclarissa@easyclarissa

Ingredients

No. of servings

Plain greek yogurt250 g
Type 0 or 00 flour230 g
Extra-virgin olive oil6 g
Saltto taste
Instant yeast for savory preparations6 g
Tomato passata150 g
Well-drained mozzarella125 g
Dried oreganoto taste

Preparation

STEP 1 OF 7
Pour the Greek yogurt, flour, extra-virgin olive oil, and salt into a bowl. Sift the instant yeast and add it to the mixture.
STEP 2 OF 7
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.
STEP 3 OF 7
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.
STEP 4 OF 7
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.
STEP 5 OF 7
Lower the heat to the minimum, spread the tomato passata and oregano over the surface, then gently turn the base over in the pan.
STEP 6 OF 7
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.
STEP 7 OF 7
Repeat the cooking process with the second disc, let the pizzas cool slightly, and serve the yogurt pizzas piping hot.

Suggestions

Non-stick pan with lid
Sieve for the yeast

General information

Storage instructions

Store in the refrigerator in an airtight container for a maximum of 1 day. Reheat in a pan before serving.

More information

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.

Origin

Italia

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)	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

Protein
9.7g · 21%
Carbohydrates
23.37g · 50%
Fat
5.93g · 29%