Pizzas in a Pan

Fud
Learn how to make pizza dough with this recipe for pizzas in a pan, ideal for preparing them with the whole family and having a fun time. Making these pizzas is simple, as you won't need to turn on the oven, and they require ingredients that we always have at home, such as ham, bacon, sausages, and cheese. Let everyone contribute their creativity and follow the step-by-step instructions for these practical, simple, and delicious pizzas.
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Ingredients
10
Servings
  • 2 1/2 cups flour, for the dough
  • 1 tablespoon sugar, for the dough
  • 5 grams dry yeast, for the dough
  • 1/2 tablespoons salt, for the dough
  • 3 tablespoons butter, melted, for the dough
  • 1 cup water, warm, for the dough
  • 2 cups tomato sauce, for pizza
  • 1 cup BBQ sauce
  • 1 teaspoon garlic
  • 1/4 teaspoons fresh thyme
  • salt
  • pepper
  • 2 cups Fud® grated manchego cheese
  • 5 slices Fud® virginia turkey ham, (290 g) cut into cubes
  • 2 FUD® pork sausage, fried and sliced
  • 6 slices FUD® pork bacon, fried (mild), chopped
  • salad, for serving
Preparation
15 mins
20 mins
Low
  • For the pizza dough, mix flour, sugar, yeast, salt, and butter in a bowl; gradually add warm water and knead until you achieve a firm and even texture. Let it rest for about an hour until the dough has doubled in size, then punch down the dough to remove excess air and divide it into 30-gram balls, roll them out with a rolling pin, and cook them on the griddle for about 10 minutes. Set aside.
  • For the sauce, heat the tomato sauce and barbecue sauce in a pan, add garlic, thyme, and season with salt and pepper for 5 minutes.
  • Assemble this different version of pizzas with the sauce, FUD® manchego cheese, FUD® Virginia turkey ham (290 g), FUD® pork sausage, FUD® pork bacon, and heat on the griddle over very low heat. Use a lid to melt the cheese.
  • Serve and accompany with a fresh salad and your preferred drink.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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