Pan pizza

Ingredients for 2 servings:

• 150 g flour
• 1 pinch of salt
• 1 ½ tbsp oil (olive oil)
• ½ pack of fresh or dry yeast
• 70 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Sift the flour into a bowl. Add salt and olive oil and mix with a fork. Make a well in the center and crumble in the yeast. Gradually add the lukewarm water until you have a smooth dough. This works really well with a fork! It should be soft but not sticky. Let it rise in a warm place for about 25 minutes. Divide the dough into two portions and press them into as flat a flatbread as possible. Simply use floured hands; a rolling pin is not necessary. Heat two large, non-stick frying pans with a little olive oil on the stove over medium heat. Place a flatbread in each pan and put the lid on. Please do not make it too hot, like with steamed dumplings. In the meantime, prepare the ingredients for the topping. Go with anything you like. It just needs to be cooked (so no raw minced meat, for example): ham, salami, tuna, anchovy fillets, crab, artichoke bottoms, stewed pepper strips, chili peppers, pineapple, etc. Add tomato paste underneath. Grated cheese of any flavor, from mild to hot. Whatever your imagination or the fridge can come up with. Variations on this theme. When the flatbread has taken on color and is crispy after about 7 minutes, add a little more oil and turn it over. Spread with tomato paste seasoned with salt, pepper, and paprika, and arrange the ingredients on top. Spread the cheese on top and cover the pans with the lid. After another 7 minutes, transfer the finished pizza from the pan directly to the plate. Nice and fragrant, light and crispy!