Did you know that it’s possible to make and cook a pizza in less than 30 minutes from start to finish? It’s true and it’s delicious!
You’re going to love the texture of this dough. It’s moist and tender on the inside and crispy on the outside. The secret ingredient is Greek yogurt! It’s so delicious, you may never make a yeast-risen dough again. This is a great recipe for a gluten-free pizza dough as well, just substitute gluten-free flour.
I’m also going to share one of my favourite French-inspired white sauces. This is an easy modern day version of a soubise sauce. The traditional French sauce is made with sauteed onions and a bechamel sauce. This version is made just with cream.
I usually cook the pizza/flat bread dough for 5 minutes. Then I remove it from the oven, add the sauce and the toppings and return it to the oven to finish cooking for 5 to 6 more minutes. This way your crust will remain crispy. I topped this pizzette with a white sauce, chives and blanched asparagus, but the options are limitless.
Pizza/flat bread dough, ready in less than 30 minutes, start to finish.
- 1 cup flour or Gluten-free flour (extra flour for rolling out)
- 1 cup plain Greek yogurt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp garlic powder
- 2 tsp Italian seasoning or a dry herb you like
- 2 tsp extra virgin olive oil
- 1 tsp water
Preheat oven to 375 degrees. If you are going to make the soubise sauce to go with the pizzette, make the sauce first and set it aside.
Combine all the dry ingredients.
Make a well in the dry ingredients.
Add the wet ingredients to the well.
Incorporate the wet ingredients into the dry ingredients gradually with a spatula.
Finish bringing the dough together with your hands and shape into a ball. You can add a little more flour a tbsp at a time until you can handle the dough without it being too tacky. It is a moist dough so be careful not to add too much additional flour.
Roll out the dough into your desired shape, round or rectangular.
Bake for approximately 10 minutes or until edges and bottom are golden brown.
It is recommended to use a pizza pan with holes in the bottom, but a sheet pan will do. I also recommend using parchment paper on the pan for easy removal.
- 2 tbsp butter
- 2 medium onions
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp white or black pepper
- 1/8 tsp fresh grated nutmeg (optional)
Chop the onions and add them to a small sauce pan.
Add the butter.
Gently cook the onions on the stovetop in the butter on very low heat until they are translucent. Stir often so that the onions do not brown.
Season the onions with the salt, pepper and nutmeg.
Add the cream to the pan. Stir until the cream is warm.
Put the contents of the pan into a blender. Blend until smooth.
Return the contents of the blender to the pan. Cook on low heat for about 5 minutes so that the sauce can reduce and firm up a little.
Set aside and allow the sauce to cool down for a few minutes before topping the pizza.