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Pizza made of liquid dough on kefir in a frying pan

Skillet Kefir Batter Pizza

You'll love how fast this pizza comes together! Pizza is a dish everyone knows and one that has earned a permanent spot in our kitchens. Every cook makes it their own way, adding or leaving out whatever ingredients happen to be on hand — which is exactly why pizza is such a universal favorite. The methods vary just as much: yeast dough or a quick batter, made with kefir or sour cream, or built on a potato or zucchini base. Let's make a fast skillet pizza with a kefir batter — no sour cream needed.

Faith

Recipe author

Pizza made of liquid dough on kefir in a frying pan

Composition / ingredients

Servings:

Kefir

Baking soda

Egg

Salt

0.5

Flour

Tomato paste (tomato sauce or ketchup)

Tomato

Cooked sausage (salami, ham, or bacon)

100

Green onion

Hard cheese

100

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 41 % 15 g

Carbohydrates 35 % 13 g

208 kcal

GI: 15 / 0 / 85

Cooking method

Cooking time: 25 min

Step 1:

Gather your ingredients.
Step 2:

Make the batter. Stir the baking soda into the kefir.
Step 3:

Then add the egg and whisk together.
Step 4:

Keep whisking as you add the flour and salt. Mix until smooth. The batter is ready.
Step 5:

Make the toppings. Cut all the ingredients however you like and grate the cheese on the coarse side of a box grater.
Step 6:

You'll want a skillet with a thick bottom and sides — in other words, one where pancakes don't stick, or you won't be able to flip the pizza. Pour the vegetable oil into the skillet and heat over medium. Pour in all the batter and quickly spread it across the surface with a spoon. Cover and cook over medium heat, like one big pancake.
Step 7:

Once the bottom is golden, take the skillet off the heat, use one large or two thin spatulas, and gently flip it so the browned side is up. Spread the browned side with tomato paste, tomato sauce, or ketchup.
Step 8:

Add all the chopped toppings. I go with tomatoes first, then sausage, green onion, and cheese on top of everything.
Step 9:

Return the skillet to the hot burner, lower the heat, cover, and wait for the cheese to melt. Keep lifting the bottom of the pizza to make sure it doesn't burn. If the bottom is done but the cheese hasn't melted yet, turn off the heat and leave the skillet covered until the pizza is ready.
Step 10:

Your quick kefir pizza is ready! You can lift it out whole with two spatulas, or slice it right in the skillet and transfer the pieces to a plate one by one.
Step 11:

The thickness of the pizza depends on the diameter of your skillet. I used an 8-inch (19 cm) skillet, and the crust came out about ½ inch (1.2 cm) thick. For a thinner pizza, use a wider skillet or cut back on the batter ingredients.
Step 12:

Enjoy!

Feel free to change up the pizza toppings however you like. Just keep in mind that the batter cooks fast, so any other ingredients should already be cooked. In other words, if you want to add mushrooms or onions, sauté them first.