The quick skillet mini pizzas are very easy, very appetizing and will definitely be part of the quick and tasty recipes we can make when this summer the temperatures are high and the heat is unbearable!
In less than 30 minutes you will have about twenty quick skillet mini pizzas for a tasty savory break and a quick appetizer for your guests, relatives or not of course!!
This preparation cooked in a skillet with instant yeast will surprise you, and you’ll have fun inventing the best toppings to make the quick skillet mini pizzas without rising super delicious!
I added a spicy tomato sauce already prepared, buffalo mozzarella, pieces of anchovy fillets in oil, Taggiasche olives, some capers and basil which, and I’m saying this quietly, is thriving on the balcony!
These are all ingredients I always have in the fridge because I know myself, and I know that when I get an idea, I MUST have everything at hand! (MUST,,, well, I try!)
Other possible toppings for the delicious and quick skillet mini pizzas can be:
– Genovese pesto;
– olive pesto;
– prosciutto and mozzarella;
– cooked ham and mozzarella;
– mixed stewed vegetables;
– sausage and mozzarella;
– sun-dried tomatoes in oil;
– and… much more!
If you really don’t feel like kneading for even 5 minutes but want to turn on the oven (and for now, you can do it greatly), I suggest the 
PUFF PASTRY FAKE MINI PIZZAS
and the 
EGGPLANT MINI PIZZAS
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can sign up by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°
QUICK SKILLET MINI PIZZAS
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: about 20 mini pizzas like these
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for QUICK SKILLET MINI PIZZAS
- 1 1/3 cups all-purpose flour
- 1 tbsp extra virgin olive oil
- 2 pinches salt
- as needed water (to form a dough that doesn't stick to your fingers, about 95/100 ml)
- 4 g instant yeast for savory preparations
- as needed spicy tomato sauce (for me Rustica al peperoncino Le ricette della nonna n°4)
- as needed Taggiasche olives (for me Aldi)
- as needed capers in vinegar
- as needed anchovies in oil
- as needed buffalo mozzarella (for me Mandara)
- as needed basil (or oregano)
Tools for QUICK SKILLET MINI PIZZAS
- Wok
- Pans
Preparation for QUICK SKILLET MINI PIZZAS
• In a bowl, put the sifted all-purpose flour with instant yeast for savory preparations.
Mix well with a hand whisk, then add the extra virgin olive oil.
• Start mixing the ingredients by adding the salt and pouring the room temperature water a little at a time.
• Each flour we have in the pantry will absorb a different amount of water, so we must add it little by little to get a soft and pliable dough.
• Cover the dough with a clean cloth and move on to prepare the toppings we prefer for our quick skillet mini pizzas without rising.
• Dice the mozzarella, then cut the anchovy fillets into small pieces and slice the Taggiasche olives into rings.
Choose a few mini leaves of fresh basil or crumble the dry oregano for our quick mini pizzas.
• Now roll out the dough with a rolling pin and with a pastry cutter (mine is 7 cm) make the mini pizzas.
I heated a large non-stick skillet and then placed the mini pizzas in the very hot pan.
• I then added the tomato sauce and the other chosen ingredients, except the basil or oregano, which I added just before serving.
• Cook on low heat for about 5/6 minutes, ensuring the mini pizzas don’t get too browned or burnt on the bottom, depending on the characteristics of your stove.
• Once cooked, add the chosen spice and serve the quick skillet mini pizzas!
Enjoy your meal!
Annalisa
