Quick Pizza in a Skillet

Ingredients

Flour 400 g

Fresh yeast 15 g

Salt 1/4 tsp

Olive oil 2 tbsp

Tomato paste 2 tbsp

Tomato 500 g

Cheese 300 g

Basil 1 tbsp

Oregano 1 tbsp

Water 1 cup

Knead the dough. While it rises, thinly slice the tomatoes and grate the cheese. Dilute the tomato paste 2:1 with the juice left over from chopping the tomatoes.

The dough has now doubled in size. Divide into 6-7 pieces. Roll each piece out on a floured surface into a thin pancake the same diameter as your skillet. We'll fry our pie in oil over low heat. Before reducing the heat, heat the entire skillet thoroughly. Flip after 1-2 minutes.

Spread with tomato paste, sprinkle with dried oregano and basil, then add the tomatoes and cheese.

The pizza is ready in 2 minutes.

The dough should be fairly firm, not like dumpling dough, but slightly drier than regular yeast dough. Watch the mixing process and add water or flour as needed.

Frying the pizza over low heat is important. The bottom shouldn't be browned, otherwise the pancake won't be the same or have the right consistency. It bakes very quickly. By the time you're adding the toppings, it's ready.

Enjoy!