Description
Skillet Flatbread Pizzas offer a quick and delicious meal solution, perfect for busy weeknights. With a crisp exterior and tender interior, these pizzas are customizable and can be made in under 30 minutes.
Ingredients
Scale
- 500g self-raising flour (substitute with a 1:1 gluten-free flour blend for gluten-free version)
- 270ml cold water
- 2 tbsp olive oil
- 1 tsp salt
- 400g tin plum tomatoes
- 1 garlic clove, finely chopped
- 10 fresh basil leaves, torn (plus extra for garnish)
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 packs mozzarella, cut into thin slices (about 250g total)
- 1 red onion, finely sliced
- 125g pack of ham, chopped
- Optional additional toppings: bell peppers, mushrooms, olives, spinach
Instructions
- In a large mixing bowl, combine the self-raising flour and salt. Make a well in the center.
- Pour in the cold water and olive oil. Mix with a wooden spoon until the dough starts to come together.
- Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until smooth. Don’t overwork the dough.
- Divide the dough into 4-6 equal portions. Cover with a clean tea towel while you prepare the sauce.
- Empty the tin of plum tomatoes into a bowl and crush with a fork or potato masher.
- Add the finely chopped garlic, torn basil leaves, dried oregano, salt, and pepper. Mix well and set aside.
- Heat a large, heavy-bottomed skillet over medium-high heat.
- On a floured surface, roll or press one portion of dough into a circle about 1/4 inch thick.
- Place the flatbread into the hot, dry skillet and cook for 2-3 minutes until bubbles form and the underside is golden brown.
- Flip the flatbread and spread with 2-3 tablespoons of the pizza sauce.
- Top with mozzarella slices, red onion, ham, and any other desired toppings.
- Cover the skillet with a lid to melt the cheese, about 2-3 minutes.
- Remove from the heat, garnish with fresh basil leaves, and slice. Repeat with the remaining dough portions.
Notes
- Preheat your skillet thoroughly for crispy texture.
- Don’t overload with toppings to avoid sogginess.
- Prepare dough and sauce up to 2 days ahead for quicker meals.
- Store leftover pizzas in an airtight container in the refrigerator for up to 3 days.
- For crispy reheating, heat in a dry skillet over medium heat for 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 medium flatbread pizza
- Calories: 450
- Sugar: N/A
- Sodium: 980
- Fat: 16
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 58
- Fiber: 3
- Protein: 18
- Cholesterol: N/A