Quick Pan Pizza
Quick Pan Pizza
Easy Homemade Pan Pizza: Crispy and Chewy Delight
Enjoy this incredibly simple pan pizza recipe featuring a thin, delightfully chewy crust. It’s quick to make and delicious right away. Feel free to customize with your favorite toppings for a personalized treat!
Dough Ingredients- 16 Tbsp all-purpose flour
- 1 Tbsp Korean pancake mix (buchim garu)
- 1 large egg
- 1/2 Tbsp rock salt (jookyum)
- 1 Tbsp honey
Topping Ingredients- Shredded mozzarella cheese, to taste
- 2 Tbsp dried small shrimp (bori saeu)
- 1 handful walnuts
- 2 Tbsp cashews
- Shredded mozzarella cheese, to taste
- 2 Tbsp dried small shrimp (bori saeu)
- 1 handful walnuts
- 2 Tbsp cashews
Cooking Instructions
Step 1
In a bowl, crack 1 large egg and whisk it with 1/2 Tbsp of rock salt until well combined. You can substitute regular salt if rock salt isn’t available.
Step 2
Add 1 Tbsp of Korean pancake mix and 16 Tbsp of all-purpose flour to the beaten egg. Mix with a spatula or your hands to form a dough. Don’t worry if it looks a bit dry at first.
Step 3
Gradually add more flour as needed, using a little extra flour on your work surface, until the dough is no longer sticky and comes together into a cohesive ball. Kneading it until it’s smooth and elastic is key. It should feel slightly firm but pliable.
Step 4
Divide the dough into two equal portions. This will make two individual pizzas.
Step 5
Lightly flour your cutting board or work surface. Place one portion of dough on it and use a rolling pin to flatten it into a thin circle. If you don’t have a rolling pin, a sturdy bottle or small pestle can work. Roll it as thinly as possible for a crispier, chewier crust.
Step 6
Prepare your topping ingredients: chop the dried small shrimp, walnuts, and cashews. The shrimp add a savory depth, and the nuts provide a satisfying crunch and nutty flavor. Feel free to add other nuts or dried fruits if you like.
Step 7
Spread your toppings evenly over one side of the flattened dough. Carefully fold the dough in half to enclose the toppings. Use a spatula to gently press down along the edges, sealing the toppings inside and ensuring they stick to the dough.
Step 8
Heat a frying pan over medium-low heat and add enough cooking oil to lightly coat the bottom. Swirl the oil around with a spatula to ensure even distribution. Carefully place the folded pizza into the preheated pan.
Step 9
Generously sprinkle shredded mozzarella cheese over the pizza. The melting cheese will bind the toppings and crust together beautifully.
Step 10
After adding the cheese, fold the pizza in half again, enclosing the cheese. Press down firmly along the edges with your fingers or a spatula to seal it completely.
Step 11
For the second pizza, the dough seemed more pliable after resting, allowing it to stretch much larger. Using a wider pan was beneficial for this larger size. Roll out the dough thinly, following the same method as before.
Step 12
This time, I added walnuts, cashews, 1 Tbsp of honey, and a generous amount of mozzarella cheese. The honey complements the nutty and cheesy flavors, adding a touch of sweetness. After adding the toppings, press down on the top surface with a spatula to help them settle.
Step 13
Fold the dough in half again. Gently pat or press the top surface with a spatula or your hand to ensure the edges are well-sealed and the pizza has a nice shape. Cook over low heat until golden brown and the cheese is melted and bubbly. Enjoy your delicious pan pizza!
