Composition / ingredients
Step-by-step cooking
Step 1:
How to make pizza in a frying pan on sour cream? Prepare the ingredients. Start with the test. Take sour cream with a fat content of 20%, not watery. Use wheat flour, of the highest grade.
Step 2:
In a bowl, combine sour cream, mayonnaise and eggs and mix well with a whisk until smooth.
Step 3:
Pour in the sifted flour. Mix the dough again until smooth.
Step 4:
Depending on the moisture content of your sour cream, mayonnaise, egg size, flour may need more or less. Therefore, focus primarily on the consistency. You should get a viscous slightly flowing dough.
Step 5:
Now prepare the sauce.
Step 6:
Combine ketchup, mayonnaise, and spices in a bowl.
Step 7:
And mix until smooth. Ketchup can be replaced with tomato paste.
Step 8:
And now the most delicious thing is the filling. Remove the olives from the brine beforehand and dry them. Check that there is no moisture left inside.
Step 9:
Wash the bell pepper and cut it into rings or strips.
Step 10:
Cut the boiled sausage into small thin plates.
Step 11:
Cut tomatoes into thin slices. Since the diameter of the frying pan is smaller than the baking sheet, then tomatoes are not very large. Plum-shaped ones are ideal. Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
Step 12:
Grate the cheese on a coarse grater.
Step 13:
Pour the dough into a large frying pan greased with vegetable oil (diameter 26-30 cm) and smooth it out.
Step 14:
Spread the tomato sauce evenly over the dough, not reaching the edges of 1 cm.
Step 15:
Sprinkle the dough with grated cheese on top. You can leave some of the cheese to sprinkle on top of the pizza.
Step 16:
Spread sausage, tomatoes, bell peppers, olives on the surface of the dough. For the taste and color, I added a little more chopped green chili pepper in the process. But this is optional.
Step 17:
Put the pan on a slow fire, cover with a lid and cook the pizza for about 15-20 minutes. Focus on the features of your stove. After 10-15 minutes, check the dough for readiness and, if necessary, hold it on the fire for more.
Step 18:
Sprinkle the finished pizza with basil leaves, cut into pieces and serve to the table. Enjoy your meal!
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!
Suitable recipes for pizza sauce can be found in this catalog: Pizza sauce .
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
