QUICK SKILLET ZUCCHINI MINI PIZZAS, easy and tasty recipe perfect for a buffet, dinner idea, or quick packed lunch.
Simple and delicious, the zucchini mini pizzas topped with ham and provola cheese are ready in minutes without rising, the perfect idea for a summer buffet or a birthday party.
The recipe for zucchini mini pizzas in a skillet is ideal in this hot period, no oven, no mixer, everything is prepared in a bowl with a spoon and then cooked in a skillet.
Great also without the zucchini in the dough and topped as you prefer or with what you have in the fridge, speck, mortadella, or spreadable cheese.
You can also prepare them white with oregano or with mozzarella and tomato, a classic for a buffet.
Follow me in the kitchen today for the quick skillet zucchini mini pizzas!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 6-7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3.5 oz zucchini
- 1.25 cups all-purpose flour
- 1 tsp instant yeast for savory preparations
- 1 tsp salt
- 1/3 cup water
- 1.75 oz cooked ham
- 2 oz provola cheese
- 1 egg
Steps
Grate the zucchini with a coarse grater and place them in a bowl, add the egg and mix, add the flour with the yeast and salt, mix and finally add the water.
Knead again, then with oiled hands, form 6-7 mini pizzas.
Oil a skillet and place the mini pizzas, cook turning them, when cooked add the ham with provola cheese and let the cheese melt by cooking with the lid closed.
Bon appétit
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If you don’t like zucchini in the dough, just omit them, and you can top the mini pizzas as you prefer, they can be prepared in advance and frozen.
You can add some brewer’s yeast and let the dough rest, and of course, they can be baked in the oven.
