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Fried Pan Pizza with Mayonnaise without Sour Cream
Instructions
I prepare the dough ingredients. It is better if the mayonnaise is homemade – it is thick and contains no inorganic additives.
I assemble the filling ingredients. Instead of ketchup you may use tomato paste, to which, if you like, you can add spices or hot pepper. If you have no olives, pickled cucumbers make a good replacement.
I make the dough. To do this I put the eggs and mayonnaise into a bowl. There is no need for salt here, as the mayonnaise already contains it.
I whisk the mixture together.
I add all the flour at once.
I combine the flour with the liquid using the same whisk, so that no lumps remain. The dough comes out fairly runny, like not-very-thick sour cream – that is exactly how it should be. I set it aside for now and get on with preparing all of the filling.
I grate the cheese coarsely.
If the sausages used are frankfurters in a natural casing, the casing needs to be removed, and the frankfurters themselves cut into medium cubes.
I grease the bottom and sides of the pan with oil.
I pour in the dough and spread it evenly across the whole diameter.
I place small islands of ketchup here and there, then spread it over the whole surface with a silicone brush. The ketchup will mix a little with the top layer, since the dough is quite runny. But this will not spoil the finished pizza in the slightest; it even gives it a certain originality.
On top I scatter the cubed frankfurters.
I distribute the tomatoes and bell pepper evenly.
I add the olives.
I cover everything with cheese (taking care that it does not land on the sides of the pan).
Now I put the pan on the heat, covered with a lid, on a setting just below medium.
After about 10 minutes the pizza is ready. You can judge by the cheese – as soon as it has all melted, I turn off the heat.
So in a matter of minutes the skillet pizza with mayonnaise and without sour cream is on the dinner table. I lift it slightly with a wide spatula – and it slides easily off the hot pan onto a dish. Tasty and hearty, with stretchy strands of cheese and a rich flavour, such a quick pizza will leave no one indifferent.
Tips
- 1
Thick mayonnaise is the secret of the dough. Runny mayonnaise will make the dough too wet. Thick 67% mayonnaise holds the structure, so the edges do not spread out.
- 2
The lid is the secret behind the oven effect. Without a lid the cheese will not melt and the bottom will burn. The lid creates an "oven dome" right on the stovetop.
- 3
Heat below medium is the secret of evenness. On high heat the bottom burns while the top stays underdone. Low heat plus 10 minutes is ideal.
- 4
Keeping cheese off the edges is the secret of getting the pizza out. If cheese reaches the side of the pan, the pizza "welds" itself on and will not come off. Kept neatly in the centre, it slides out easily.
Video
FAQ
Which mayonnaise should I choose? +
Ideally, thick 67% mayonnaise (140 g = 7 tbsp). Alternatives: homemade mayonnaise made with olive oil (140 g), farmhouse-style 72% mayonnaise (140 g, even thicker), a 50/50 mix of mayonnaise and sour cream (70 g each, milder), thick Greek yogurt with mustard (140 g, lighter), or garlic aioli (140 g, a Mediterranean option). Freshly made homemade mayonnaise on eggs is the premium choice. Do not use light mayonnaise of 30–45% (the dough will be too runny), salted or seasoned mayonnaise (it throws off the balance), or any that is past its date. For the classic version, thick 67% is a must.
What can I use instead of frankfurters? +
Alternatives: boiled sausage (150 g, the budget option suggested in the recipe), smoked sausage (150 g, brighter in flavour), hunter's sausages (150 g), bacon (150 g), boiled pork belly (150 g, more tender), boiled chicken breast (150 g, lighter), button mushrooms (150 g, a vegetarian option), or peeled prawns (150 g). Fresh frankfurters in a natural casing are the premium choice. Do not use salted meat (it will be too salty) or meat products holding a lot of water (the dough will be wet). For the classic version, use a sausage product or meat.
How long does the pizza keep? +
In the refrigerator, wrapped in foil or in a container, it keeps for 1–2 days. Any longer and the dough turns rubbery and the filling separates from the base. Before serving, reheat it in a dry pan under a lid for 3–4 minutes on the lowest heat, or in the oven for 5 minutes at 180°C. The microwave is not suitable, as the dough turns rubbery. I do not recommend freezing it – because of the mayonnaise in the dough, the structure breaks down completely. Fresh pizza is at its best straight from the pan (the hot cheese stretches). On the second day the flavour holds up, but the texture is poorer. Do not leave it at room temperature for longer than 4 hours.
What to serve quick pizza with? +
A classic for dinner: with tomato sauce or ketchup for dipping, with garlic butter for the edges, or with a glass of cold beer (a light lager). Alongside a fresh leaf salad, or a Caesar salad served separately. With a glass of lemonade or fizzy drink, or with a glass of dry white wine. With slices of pickled cucumber, with marinated olives, or with a cup of cappuccino after dinner. With fresh cherry tomatoes, with spring onion and radish, or with sour cream on the side. It makes a versatile dish for a quick home dinner, and a great hot snack.
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