The non-yeasted and pan-cooked mini pizzas are a delicious and alternative recipe for those who want to enjoy the goodness of pizza quickly, without waiting for the traditional rising process. This recipe uses instant yeast for savory preparations, ensuring a tasty and fragrant result in just 10 minutes.
The base of these mini pizzas is made of a quick dough, eliminating the need to wait for hours for rising. The magic of instant yeast allows for a light and fluffy texture, ideal for embracing intense flavors.
To enrich the flavor of the mini pizzas, the filling includes ingredients that harmoniously marry together. Fresh tomato adds a touch of freshness and sweetness, while smoked scamorza cheese contributes its creaminess and an irresistible smoky aroma. A pinch of salt and pepper intensifies the flavors, while oregano provides an aromatic and Mediterranean note.
The final touch of extra virgin olive oil gives an elegant finish and a rich flavor, completing the taste experience of these non-yeasted mini pizzas. In just 10 minutes of preparation, you can delight your palate with a delicacy that combines practicality with the authentic goodness of Italian pizza. Below are more delicious recipes.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for non-yeasted pan-cooked mini pizzas
- 2 1/2 cups all-purpose flour
- 2/3 cup water
- 1 1/3 tbsp extra virgin olive oil
- 1/2 packet instant yeast for savory preparations
- 1 tsp salt
- 1 1/3 cups tomato pulp
- 5 1/3 oz smoked scamorza cheese (or mozzarella, sliced into strips)
- 1 to taste salt
- to taste pepper
- to taste oregano
- to taste extra virgin olive oil
Tools for non-yeasted mini pizzas
- 1 Bowl
- 1 Pan
Steps
To prepare the non-yeasted mini pizzas start by pouring the flour, water into a bowl.
the oil,
the salt and
the yeast.
Start kneading first in the bowl with a fork,
then with your hands until the liquids are fully absorbed.
Now transfer the dough onto the work surface and continue kneading,
form a ball and divide into 4 equal parts.
Form the balls and roll out the dough with a rolling pin, giving it an elongated shape.
Top with tomato pulp,
the smoked scamorza or mozzarella, sliced into strips,
a pinch of salt, pepper and oregano and
finally a nice drizzle of extra virgin olive oil.
Transfer the mini pizza to a pan with very little oil and let it cook with a lid on low heat for 3-5 minutes, making sure it doesn’t burn on the bottom.
now it’s ready to be served hot.
