Stovetop No-Yeast Yogurt Pizza with Cheese & Tomato

Ingredients

• 130 g (1 cup) all-purpose flour
• 200 g (about 3/4 cup + 2 tbsp) plain yogurt
• 1 egg (optional, for binding)
• 1 tablespoon olive oil (plus 1 teaspoon to oil the skillet)
• 1 teaspoon salt
• 150 g (about 1 1/3 cups) shredded mozzarella cheese
• 1 medium tomato, sliced (about 120 g)
• Freshly ground black pepper to taste

Instructions

1. In a bowl, mix the flour, yogurt, egg (if using), olive oil and salt until a homogeneous, slightly sticky dough forms; adjust with 1–2 tablespoons more flour if it's too loose.
2. Flour your work surface lightly and press or roll the dough into a disk about 20 cm (8 inches) in diameter and 0.5–1 cm (0.2–0.4 inch) thick; transfer to a piece of parchment paper if you have it.
3. Heat a medium nonstick skillet over medium heat and brush with 1 teaspoon olive oil.
4. Place the dough disk in the hot skillet and cook uncovered for 2–3 minutes, until bubbles form and the bottom is golden; flip carefully.
5. Spread half the mozzarella over the cooked side, arrange the tomato slices on top, sprinkle the remaining cheese and finish with freshly ground black pepper to taste.
6. Cover the skillet and cook over low heat for 3–4 minutes, until the cheese melts and the dough is cooked through; remove and serve immediately.

Tips

• If the dough sticks to the rolling pin, roll it between two sheets of plastic wrap or parchment paper.
• For crispier edges, increase the heat for the last 30–60 seconds, watching carefully to avoid burning.
• Use a heavy-bottomed nonstick skillet for even browning.

Variations

• Add thin slices of ham under the cheese for a ham-and-cheese style version.
• Swap mozzarella for queijo minas or a blend of mozzarella and Parmesan for more flavor.
• Replace the tomato with halved cherry tomatoes and add fresh basil leaves just before serving.

FAQ