In a bowl, combine the yogurt, flour and instant yeast and mix with a spoon until you obtain a smooth dough.
Knead briefly by hand until you form a compact dough ball.
Let the dough ball rest for 15 minutes.
Divide the dough in half and shape two thin discs.
Heat a non-stick pan over high heat and cook each disc for 4 minutes until the base is golden.
Lower the heat to minimum, spread the tomato passata on the surface, cover with a lid and cook for another 15 minutes.
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.
Serve hot, adjusting the salt and adding a drizzle of oil to taste.
Non-stick pan
Bowl
Lid
Spoon
Indicative times. You can add ingredients to taste (cured meats, vegetables, herbs). The original recipe was shared on Instagram by foodiecooklab / @easyclarissa.
Italia
| Energy (kcal) | 188.82 |
| Carbohydrates (g) | 36.56 |
| of which sugars (g) | 3.01 |
| Fat (g) | 2.34 |
| of which saturates (g) | 1.1 |
| Protein (g) | 7.22 |
| Fibre (g) | 1.04 |
| Salt (g) | 0.18 |
