10-Minute Skillet Pizza (Sour Cream & Mayo Batter)
Quick, made from everyday ingredients, tasty and simple! This 10-minute skillet pizza with a sour cream and mayo batter is about as fast as it gets. The batter comes together in literally 3 minutes — no kneading, no rolling. The sauce and toppings take 7 minutes at most. A perfect breakfast for the whole family!
Cooking method
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Step 1:
How do you make skillet pizza with a sour cream batter? Gather your ingredients. Start with the batter. Use 20% sour cream that isn't watery. Use all-purpose wheat flour.
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Step 2:
In a bowl, whisk together the sour cream, mayonnaise, and eggs until smooth.
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Step 3:
Add the sifted flour and whisk the batter again until smooth.
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Step 4:
Depending on how thick your sour cream and mayo are and how big your eggs are, you may need a little more or less flour, so go mainly by the consistency. You want a thick, slightly pourable batter.
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Step 5:
Now make the sauce.
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Step 6:
In a bowl, combine the ketchup, mayonnaise, and spices.
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Step 7:
Stir until smooth. You can swap the ketchup for tomato paste.
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Step 8:
And now the best part — the toppings. Take the olives out of the brine ahead of time and pat them dry, making sure there's no liquid left inside.
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Step 9:
Wash the bell pepper and cut it into rings or strips.
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Step 10:
Cut the bologna into small, thin slices.
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Step 11:
Cut the tomatoes into thin rounds. Since a skillet is smaller than a sheet pan, you don't want big tomatoes — Roma (plum) tomatoes are ideal. Choose ones that are juicy but firm; soft tomatoes don't hold their shape and will collapse into mush while you slice and cook, spoiling the look of the dish.
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Step 12:
Grate the cheese on a coarse grater.
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Step 13:
Pour the batter into a large skillet (10–12 inches / 26–30 cm) greased with vegetable oil and smooth it out.
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Step 14:
Spread the tomato sauce evenly over the batter, leaving about 1/2 inch (1 cm) bare around the edge.
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Step 15:
Sprinkle the grated cheese over the top. You can hold back some of the cheese to scatter over the pizza at the end.
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Step 16:
Arrange the bologna, tomatoes, bell pepper, and olives over the surface. For extra flavor and color, I also added a little sliced green chili as I went, but that's optional.
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Step 17:
Set the skillet over low heat, cover with a lid, and cook the pizza for about 15–20 minutes, adjusting for your own stove. After 10–15 minutes, check whether the base is done and cook a bit longer if needed.
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Step 18:
Scatter basil leaves over the finished pizza, cut it into pieces, and serve. Enjoy!
- Everyone's tolerance for salty, sweet, bitter, spicy, and sour is different, so always add spices and seasonings to your own taste. If you're using a seasoning for the first time, go easy — some, like chili pepper, are especially easy to overdo.
- Be ready to use a bit more or less flour than the recipe calls for. Go by the feel of the batter, not the exact amount of flour.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Cheese 'lo spalmino' - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Olives - 166 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Sausage 'amateur' - 291 kcal/100g
- Sausage 'Ukrainian' - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage 'doctor' - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Sausage 'milk' - 252 kcal/100g
- Paprika - 289 kcal/100g
- Ketchup - 93 kcal/100g
- Chili pepper - 40 kcal/100g
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