Main Page
For breakfast
Mini pizza in a frying pan

Mini Skillet Pizzas

A great option for the laziest pizza lovers. These little skillet pizzas look a lot like fritters but taste like real homemade pizza. Change up the filling however you like — mixing it right into the batter takes all the fuss out of pizza night.

Ropotushka

Recipe author

Watch the video

Composition / ingredients

Servings:

Kefir

Eggs

Flour

100

Baking soda

0.5

Salt

0.5

Tomatoes (small)

Sausage

100

Hard cheese

100

Vegetable oil

100

Ground black pepper

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 8 g

Fats 54 % 21 g

Carbohydrates 26 % 10 g

253 kcal

GI: 20 / 0 / 80

Cooking method

Step 1:

Gather all your ingredients. Use all-purpose flour. Any size egg works. Take the kefir and egg out of the fridge an hour ahead — they should be at room temperature for the batter to come out right. Use a cheese that melts well and whatever sausage you like best. Soured milk can stand in for the kefir.
Step 2:

Take a large, deep bowl that's roomy enough to mix the batter and filling. Pour in the kefir.
Step 3:

Crack the egg into the bowl with the kefir. Add the salt and whisk with a fork or whisk until smooth.
Step 4:

Sift half the flour into the bowl and stir until smooth. Add the rest of the flour a little at a time until you reach the right consistency — the batter should be about like sour cream.
Step 5:

Grate the cheese on the coarse side of a box grater. Cut the sausage into small cubes. Rinse the tomatoes, remove the stems, pat them dry, and cut into small cubes too. Cutting everything small keeps the filling evenly distributed and makes the mini pizzas look neat. Add all the chopped ingredients to the batter.
Step 6:

Add the pepper and baking soda, and stir to get the reaction going.
Step 7:

Heat the oil in a skillet. Spoon a tablespoon of batter into the pan and gently spread it into a round. Fry on both sides until golden.
Step 8:

Transfer the finished mini pizzas to paper towels to drain off the excess oil.

Be ready to use more or less flour than the recipe lists — go by the consistency of the batter, not the exact amount.
Fry in an oil with a high smoke point. Every oil is good only up to a certain temperature, beyond which it burns and forms harmful compounds. Unrefined oils generally have a low smoke point; refined ones handle heat better. Refined sunflower, olive, and grapeseed are among the most common high-smoke-point choices.
To check if the oil is hot enough, dip in a wooden spatula — if bubbles gather around it, you're ready to fry.
Serve the mini pizzas hot. They're great for a hearty breakfast or a quick snack.