Lazy pizza on the stovetop is a quick, simple and remarkably tasty way to make pizza for anyone who dreams of their favorite dish but doesn't want to bother with yeast, rolling dough or the oven. The defining feature of this recipe is a pourable batter that comes together in 5 minutes, is poured straight into the pan and during cooking turns into a pizza base with your favorite toppings on top. In 15 minutes you have hot, fragrant and appetizing homemade pizza on the table that's every bit as good as the classic. It's an ideal solution for hungry kids, unexpected guests or lazy weekends. In a bowl whisk eggs with sour cream (or mayonnaise) and kefir, add flour, salt and baking powder and mix thoroughly until smooth. Pour the batter onto a hot oiled pan, top with tomato sauce, sliced sausage or ham, tomato, olives and grated cheese. Cook covered for 12-15 minutes. Proportions for a 26 cm pizza inside.

Flammekueche (also called tarte flambée) is the famous national dish of French Alsace and the neighboring regions of Germany — a thin crispy flatbread of unleavened dough with a signature creamy base and a characteristic topping of bacon and finely sliced onion. In shape flammekueche is very similar to the pizza we're used to, but it has fundamental differences: the dough is yeast-free, the "sauce" is thick crème fraîche with fromage blanc, and the traditional topping consists of just three ingredients. Roll out a dough of flour, water, olive oil and a pinch of salt very thin directly on parchment. Spread with the crème fraîche and cream cheese mix, top with sautéed bacon and onion rings. Bake at 250°C (480°F or as hot as your oven goes) for 8-12 minutes. Proportions for 1 flammekueche inside.

A traditional dish of Caucasian cuisine, lamadjo in Armenian is also called Armenian pizza. The main requirement for lamadjo is that the thinnest flatbread of unleavened dough should remain pliable and soft, while the edges should be slightly dried and acquire crispness.

Zucchini pizza on the stovetop is an original and wholesome way to enjoy your favorite pizza while watching your health and figure. It's a tasty light dish in which the usual wheat base is completely replaced with juicy rounds of young zucchini — making the "pizza" significantly lighter and lower in calories while keeping all the beloved flavors of classic Italian pizza: tomato sauce, cheese and your favorite toppings. It's an ideal quick lunch or dinner for anyone on a diet or avoiding wheat. Slice young zucchini into 1 cm rounds, lightly salt them and cook on a dry pan for 2 minutes per side. On each round place a spoonful of tomato sauce, a slice of tomato, a piece of ham or sausage, and sprinkle with grated mozzarella. Cover and cook for 5-7 minutes until the cheese melts. Proportions for 2 servings inside.

Stovetop pizza is the fastest way to get a hot, cheesy pizza on your plate when you do not have an oven or simply do not want to wait for dough to rise. From mixing the batter to slicing the finished pie takes roughly 10 minutes – no exaggeration.

The dough is a quick no-yeast batter made with mayonnaise, flour, egg and salt, mixed in under two minutes. You spread it in a skillet, add your favorite toppings, cover and cook over medium heat until the cheese melts and the bottom turns golden and crisp. Below you will find the step-by-step method with photos, topping ideas that work best on the stovetop, and tips for avoiding the two most common mistakes – a burnt base and an undercooked center.

Hawaiian pizza with chicken and pineapple is one of the most popular and at the same time most controversial combinations in the world of pizza, in which the unusual harmony of sweet pineapple and tender chicken under melted mozzarella creates an unmistakable sweet-and-savory flavor. Despite heated debates over whether such a pizza even has the right to be called pizza, it remains one of the most beloved variations in many countries and pizzerias. The main secrets of success are the right yeasted dough, fragrant tomato sauce and quality ingredients: poached or sautéed chicken breast, canned pineapple (well drained) and grated mozzarella. Roll out the dough, spread with sauce, add the toppings and bake at 220°C (425°F) for 12-15 minutes. Proportions for a 30 cm pizza inside.

A variety of pizza, lahmacun in Turkish, consists of a very thin yeast flatbread that is spread with a very juicy meat filling, half diluted with pureed vegetables.

Cooking pizza with pineapples and ham at home so that it is thin, tasty, juicy, like in a pizzeria, is very simple. The main thing is to make good dough (or use ready-made store-bought dough).

Cheese and ham pizza will easily save the day when you need to prepare a simple and quick dish for the whole family. For such cases, it would be good to prepare yeast dough - store-bought or homemade.

Calzone with chicken and mushrooms is a delicious option for a hearty homemade snack. The dish is very aromatic, with a juicy filling and a crispy crust.