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- Ingredients
- Recipe
- Wheat flour240 g
- Water120 ml
- Salt1 teaspoon
- Olive oil to taste
- Shredded Mozzarella250 g
- Tomato sauce120 ml
- Sliced tomato1 unit(s)
- Olive to taste
- Fried pepperoni to taste
- In a bowl place the wheat flour, salt, olive oil and water.
- Knead a little until the dough is very homogeneous.
- If you use a skillet of up to 18cm, it yields around 3 pizzas, so divide the dough according to the size of your skillet.
- Place a part of the dough in a non-stick frying pan and start squeezing it with your fingertips (if you don't have a non-stick frying pan, put a drop of oil on the bottom)
- Open the raisin until it covers the entire base. Place the skillet over medium-low heat (be careful if you leave the heat on high the dough can burn and be raw in the middle)
- Leave the dough for around 4-5 minutes until you notice that the color has changed and your dough is already baked on one side. When golden, turn and start adding the filling ingredients.
- First spread the tomato sauce, then put the cheese, tomato slices and pepperoni. Cover the skillet with a lid and leave for 3 minutes.
- From this moment on, start looking at your dough every 30 seconds so you don't burn. When ready, serve
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