Quick version of pizza cooked in a pan without turning on the oven: yogurt- and flour-based dough, cooked in a pan and topped with passata and cheese.
Step 1 of 8: In a bowl, combine the yogurt, flour and instant yeast and mix with a spoon until you obtain a smooth dough.
Step 2 of 8: Knead briefly by hand until you form a compact dough ball.
Step 3 of 8: Let the dough ball rest for 15 minutes.
Step 4 of 8: Divide the dough in half and shape two thin discs.
Step 5 of 8: Heat a non-stick pan over high heat and cook each disc for 4 minutes until the base is golden.
Step 6 of 8: Lower the heat to minimum, spread the tomato passata on the surface, cover with a lid and cook for another 15 minutes.
Step 7 of 8: In the last 5 minutes add the cheese on top of the passata, keep the lid on and the heat at minimum until the cheese melts.
Step 8 of 8: Serve hot, adjusting the salt and adding a drizzle of oil to taste.
| Average values | Per serving243 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,920 kJ459 kcal | 790 kJ189 kcal |
| Fat | 5.69 g | 2.34 g |
| of which saturated fatty acids | 2.67 g | 1.1 g |
| Carbohydrates | 88.84 g | 36.56 g |
| of which sugars | 7.34 g | 3.02 g |
| Fibre | 2.53 g | 1.04 g |
| Protein | 17.54 g | 7.22 g |
| Salt | 0.41 g | 0.17 g |
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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