Mother from Voronezh Shares 15-Minute Pan Pizza Recipe

Answering the daily question «What should I cook?» is a tedious task. Sometimes you want to make something very quick, but tasty and interesting. And if there are children in the family, the food needs to interest them so you don«t have to listen to the whiny »I don«t want it, I won»t eat it.« Everyone loves pizza! And a quick pan pizza recipe will be loved by every homemaker.

The recipe is designed for a pizza with a diameter of 24–26 cm (standard kitchen pans are exactly this size)

Dough:

• Flour — 160-180 g (approximately 1 cup + 1-2 tbsp.)

• Warm water — 100 ml

• Dry yeast — 1 tsp (or fresh 10 g)

• Sugar — 1 tsp (to activate the yeast)

• Salt — ½ tsp

• Olive oil — 1 tbsp + a little for the pan

Topping

• Tomato sauce — 2-3 tbsp (you can use ketchup, or mix tomato paste with water and Italian herbs)

• Mozzarella cheese (or any other that melts well) — 100-150 g

• Toppings of your choice: sausage, ham, mushrooms, bell peppers, olives, tomatoes, etc.

Preparation

1. Kneading the dough: In a bowl, mix warm water, sugar, and yeast. Let it stand for 5-7 minutes until a foam cap appears. Add salt, olive oil, and gradually add flour. Knead into a soft, non-sticky dough. It will be quite stiff. Let it rest for 5-10 minutes under a towel. You don«t need to wait for it to fully rise, as it will rise already in the pan.

2. Shaping: Roll out the dough into a circle the size of the pan (preferably cast iron or with a thick bottom, can be non-stick).

3. Frying the bottom crust: On medium heat, heat the pan with a drop of olive oil. Place the dough circle in it. Cover with a lid and fry for 3-5 minutes, until the bottom becomes golden and the dough starts to rise.

4. Adding the topping: Flip the dough to the other side. Immediately, before the bottom starts frying, spread the dough with tomato sauce, leaving 1 cm at the edges. Sprinkle with grated cheese and add the toppings. Reduce the heat to minimum.

5. Simmering under the lid: Cover the pan with a lid and cook the pizza on very low heat for 8-12 minutes. This is needed so that the cheese fully melts, the topping heats through, and the top part of the dough finishes cooking with steam, without burning the bottom.

6. Serving: The finished pizza can be sprinkled with fresh basil, arugula, or drizzled with olive oil. Serve immediately!

   You can simplify the task by using store-bought dough. Don»t put too much topping, otherwise the dough won«t cook through. Wet ingredients (tomatoes, pineapples) are better lightly fried beforehand to evaporate excess moisture.