Yeast-free pizza in a frying pan
Origin of the recipe
This skillet pizza is a modern adaptation of Italian street food for home cooking without an oven. This method is especially popular in countries with limited access to ovens (for example, in camping areas or small apartments), where speed and simplicity are essential. The egg-flour base creates a tender yet firm texture—perfect for a quick dinner.
What do you need for cooking?
Ingredients
For the dough (for 1 pizza with a diameter of ~24 cm):
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Eggs
-
Flour
-
Kefir
-
Salt
-
Vegetable oil
For the filling:
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Sausage
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Tomato
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Cheese
Kitchen utensils
- Knife
- Board
- shoulder blade
- Grater
- Whisk or mixer
- deep bowl
Step-by-step recipe
Step 1:
Cut the sausage into thin slices, then into strips ~5 mm wide.
Step 2:
Grate the cheese: use a coarse grater to create small threads - this will help the cheese melt better.
Step 3:
Cut the tomato into thin slices (not too thick, otherwise a lot of juice will be released).
Step 4:
Break 2 eggs into a bowl, add 1/3 teaspoon of salt, beat with a whisk until smooth.
Step 5:
Pour in 8 tablespoons of kefir (or sour cream), stir.
Step 6:
Add 9 tablespoons of flour and beat with a mixer at medium speed until smooth and lump-free.
Step 7:
Heat a frying pan, pour in 1 tbsp of vegetable oil, and spread it evenly over the bottom.
Step 8:
Pour the batter into the center of the pan and spread it carefully over the entire surface with a spatula to create a thin, even round base.
NOTE: You can add the filling immediately or pre-fry the dough on one side until golden brown - 2-3 minutes, then carefully turn it over with a spatula and begin adding the filling.
Step 9:
Add the filling: lay out the sausage strips, then the tomato slices, and top with grated cheese.
Step 10:
Reduce heat to low, cover pan and simmer for 10 minutes, until cheese is completely melted and edges are golden brown.
Step 11:
Cool for 1-2 minutes, then slice and serve.
Cooking tips
Don't overdo it with flour - the dough should be like thick sour cream: if it's too runny, add 1 tbsp. of flour; if it's too thick, add 1 tsp. of kefir.
Use cold kefir—it whips better and creates a fluffier texture. The pan should be well-heated, but not smoking, or the dough will burn.
Turn the base over carefully: it’s best to use a flat plate – place it on top, quickly turn the pan over, then remove.
Add the cheese last - this way it won't sink into the dough and will form a nice crust.
Dry the tomatoes with a paper towel beforehand - this will prevent excess juice and make the base crispy.
For a thicker crust, after the first frying, you can lightly dry the base in a dry frying pan without oil for 30 seconds.
