Fast and weird pizza

Do you like pizza but you have no time to make a really nice dough and let it rise? not even with the instant yeast? Well here is a recipe which will make your mouth happy and will save you a lot of time. The consistency is not like real pizza, but the taste is close enough (even for an Italian like myself). We gave this dish a funny name which comes from the base (flatbread used): “Piadinpizza”.


  • 1 Flatbread either self-made or the one used for fajitas or burritos
  • 4 Tbsp of tomato sauce
  • 60 gr of mozzarella
  • 3 tsp of pesto
  • 5/6 leaves of fresh basilic


  1. Start by warming up the flatbread on one side in the pan. Leave it for 3/4 minutes and make sure that is does not burn.
  2. In the meantime, proceed by cutting the mozzarella into circular slices no thicker than 1 cm. The smaller the slice the faster it will melt.
  3. Now turn the flatbread on the other side and spread the tomato sauce on top of it. Make sure to leave 0.5/1 cm of edge not covered with tomato sauce. This will give you the possibility to eat it with your hands and simulate the crust of the pizza.
  4. Add the mozzarella on the flatbread. Now close the pan with a lit and let it cook for 2/3 minutes on low heat. Again, make sure that it does not burn.
  5. Remove the lit and add the pesto and the basilic. Let it cook for another 2 minutes on low heat and with the lit on. If you would like to add some toppings do it in this phase.
  6. Once the lower part of the flatbread turned brown, your pizza is ready to be served.


  • For this recipe I usually use the flatbread used by Italians to make “Piadina”. In my past recipe I used whole wheat flatbread and rye flatbread. Both of them turned out pretty tasty.
  • Instead of pesto, you can use whatever topping you like as for example vegetables, ham or cheese.


  • As for the topping remember to dose it based on the thickness of the dough. The thicker the dough the better for heavy toppings. Thinner type of dough is more suited for lighter (in weight) toppings.


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Published on 07 May 2022