Quick mini pizzas made with yogurt dough, rolled out with a rolling pin and cooked in a pan. Topped with tomato, mozzarella and Taggiasca olives for two mini pizzas ready in just a few minutes.
Step 1 of 6: Mix flour, yeast and salt in a bowl.
Step 2 of 6: Add the yogurt and oil and knead until you get a soft dough.
Step 3 of 6: Divide the dough into 2 balls and roll them out with a rolling pin to the desired thickness.
Step 4 of 6: Heat a non-stick pan and cook the bases for 2-3 minutes per side until lightly golden.
Step 5 of 6: Spread the tomato on the bases, add pieces of mozzarella and Taggiasca olives.
Step 6 of 6: Cover the pan and let the mozzarella melt for a few minutes before serving.
Recipe by
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 · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving128 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,061 kJ254 kcal | 829 kJ198 kcal |
| Fat | 2.79 g | 2.18 g |
| of which saturated fatty acids | 1.29 g | 1.01 g |
| Carbohydrates | 50.06 g | 39.11 g |
| of which sugars | 3.69 g | 2.88 g |
| Fibre | 1.43 g | 1.12 g |
| Protein | 9.56 g | 7.47 g |
| Salt | 0.52 g | 0.41 g |
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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