Pan-fried pizza with tomato, mozzarella and olives
A no-rise pizza cooked covered in a frying pan: golden underneath, soft and melted on top, ready before the table is set.
A recipe from the ITALAZA kitchen
Preparation 6 min · Cooking 12 min (not counting bringing the water to the boil)
A little longer than planned: 18 min.
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In the kitchen 7 steps
- Mix 500 g of flour, 3 tsp of baking powder and 2 tsp of salt, then add 280 ml of water and a drizzle of olive oil from the total amount (6 tbsp).
- Knead for 3 minutes to make a soft dough, then divide it: one ball for two people, with a frying pan about 28 cm across for each ball.
- Oil the cold pans, spread the dough in them with your fingertips right to the edges, cover and cook over medium heat for 5 minutes.
- Meanwhile, mix the passata (280 g) with the oregano (2 pinches) and a pinch of salt; cut the mozzarella (280 g) into cubes and drain it.
- Turn the dough over, spread on the sauce, then add the mozzarella and olives (80 g).
- Cover and cook for another 6 to 7 minutes, until the underside is golden and the mozzarella has melted.
- Scatter with basil (8 leaves), drizzle with a little oil and serve immediately.
Tip: Keep the lid on while it cooks: the steam cooks the dough through as the underside turns golden.
Probably contains: gluten, milk · check the labels
Product labels: Molino Dallagiovanna Tipo 00 Flour – Neapolitan Pizza, Poggio delle Fattorie Italian Extra Virgin Olive Oil, Passata Tomato La Fiammante – Italian Tomato Puree, Piccardo & Savoré Taggiasca Olives – Marinated in Oil