QUICK SKILLET FOCACCIA PIZZA with Arugula and Cherry Tomatoes, easy recipe, single dish for dinner or lunch to go without oven and no rising with a secret ingredient.
It’s really hot, right? You don’t feel like turning on the oven, so I decided to make a quick focaccia pizza without rising to cook in a skillet, topped with arugula and cherry tomatoes.
Ideal for this summer period, it prepares in a few minutes and doesn’t require a mixer, just a bowl and a spoon. Heat the skillet and place the dough, nothing simpler, and of course, you can top it in many ways.
You can also make a simple FOCACCIA always to cook in a skillet, thus avoiding turning on the oven if you prefer, great with eggplants HERE or with zucchini, tuna, tomatoes, or potatoes.
The recipe for the quick focaccia pizza is very simple, and the topping is perfect for summer. Arugula and cherry tomatoes are the top condiments when it’s hot.
Of course, you can top the focaccia with other ingredients such as tuna or speck or cooked ham.
For those who prefer baking, you can easily make this Focaccia HERE
Follow me in the kitchen today, there’s the quick skillet focaccia pizza!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 193.05 (Kcal)
- Carbohydrates 29.25 (g) of which sugars 2.59 (g)
- Proteins 8.60 (g)
- Fat 5.13 (g) of which saturated 3.17 (g)of which unsaturated 0.30 (g)
- Fibers 1.35 (g)
- Sodium 573.94 (mg)
Indicative values for a portion of 100 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
You can cut the focaccia into slices or cubes and serve it as an appetizer.
- 7 oz all-purpose flour
- Half packet instant yeast for savory preparations
- 0.4 cup water
- 1 egg white
- 1 tsp salt
- 3.5 oz cherry tomatoes
- 0.7 oz arugula
- 2.8 oz fiordilatte cheese
Preparation
Pour the flour with the yeast into a bowl and mix the powders.
Add the egg white and mix with a fork, add salt, oil, and knead.
Roll out the dough on the work surface to a height of about 0.8 inches, oil a skillet of 8.5-9.5 inches.
Heat the oil a bit and place the pizza, cook for about ten minutes over medium-low heat, then flip to the other side and cook.
Wash the arugula, cut the cherry tomatoes into wedges, and the cheese into pieces, remove the focaccia from the skillet and add the topping.
Sprinkle with oregano and add a drizzle of oil.
Bon appétit
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