This very quick skillet pizza is super simple and tasty. With the current energy crises, nobody really wants to keep turning the oven on to cook. But sometimes you crave pizza, and here it is. I tried making this very quick skillet pizza with semi-whole (type 2) flour and flax seeds and after 18 minutes of cooking it was on the table.
I admit I’m not a huge fan of standard pizzeria pizza. Unfortunately my sensitive stomach digests conventional pizzas poorly. I do much better with pizzas made with sourdough and wholemeal flours or, as in this case, pizzas with little leavening and seeds.
Let’s say this is a universal base: you can omit the leavening and turn it into a flatbread, or make chapatis or pitas out of it.
If you’re interested in other types of flatbreads or pizzas, try checking out:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 664.33 (Kcal)
- Carbohydrates 100.41 (g) of which sugars 2.04 (g)
- Proteins 20.08 (g)
- Fat 20.67 (g) of which saturated 2.09 (g)of which unsaturated 0.15 (g)
- Fibers 10.63 (g)
- Sodium 669.65 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the vegan skillet pizza
- 1 cup type 2 flour
- 1 tbsp flax seeds
- 4 1/3 tbsp water (warm)
- 1 tbsp extra virgin olive oil
- 1 pinch unrefined sea salt
- 1/2 packet instant baking powder (for savory preparations)
- 1 artichoke (cooked)
- 1 tbsp capers in oil
- 1 pinch dried oregano
- 1 tsp extra virgin olive oil
Tools
- 1 Skillet
Mix the ingredients for the base, either by hand or with a Thermomix. Lightly oil a 9-inch skillet, pour in the dough and quickly shape it with your hands. Alternatively, you can roll the dough between two sheets of parchment paper and then transfer it to the skillet.
Cook for 17 minutes over medium-low heat with a lid, occasionally removing the droplets of condensation that form on the underside of the lid.
Top with capers, cooked artichokes, oregano, olive oil and vegan spread, heat for another minute and serve.
Tips from Timo and Lenticchie
The very quick skillet pizza keeps in the refrigerator for a couple of days. You can leave it without toppings and use it like a focaccia to accompany vegetables or legumes. See for example also the large onion focaccia.
