DSC 1539 scaled pan pizza

pan pizza

The first time I had pan pizza I was with a friend in a chalet in switzerland close to italy. Even when we might have brought more food than clothes to the short trip, we still haven´t had enough space to pack like “special” ingredients. The things we cooked had to be simple and easy to prepare – since we also haven´t had an oven there.
So, when we were looking for the things we are going to cook there, and did not want to have potatoes or noodles every single day – we came across a recipe for pan pizza.
To be honest – I did not expect too much of it beforehand. But I was extremely surprised about the outturn and since I am actually not a pizza fan, I must say – that this pizza is better than an original one. Bonus: it´s ready within 20 minutes.

Maybe I like this pizza so much because of the memories I connect with it. Sitting on the terrace under the grapevines. 25 degrees even after 6 pm, lizards running over the hot stones, our legs burning from a long walk and being with my friend – I have more common than my right side of the face with my left one.

This is why, I am more than convinced, that food is more than just nutrients. Food can also bring up memories. Memories that immediately make me smile. Food connect people and comfort us. If I would have not already been working on healing my relationship with food – I would probably have more a saddening, uncomfortable feeling about these memories. The trip would have not been the same. Just a short anekdote about how food can have an impact on all aspects of life. Not being at peace with food can take away all joy in life.

But now – let me introduce you to my favorite dish. Pan pizza with mediterrane hummus. The crust gets very crispy and you can roll out the dough to any hight you want it to. To be honest: my mom likes it best with tomatoe sauce and cheese (like a classic pizza), but I recommend at least trying the hummus version once. As I said : the pizza is ready within 20 minutes and it´s made out of ingredients you usually always have at home anyways. You can top it with whatever you want to. Just because I did not use cheese on mine, it doesn´t mean you should skip the cheese on yours. I am just not much of a cheese person. Here I used meditarrane hummus, tomatoes, onions, paprika and olives.

pan pizza

Course: lunch, dinnerCuisine: Mediterranean, ItalianDifficulty: Easy


Prep time


Cooking time



doesn´t matter


Instead of the hummus you can also use tomatoe sauce, cream cheese or pesto.


  • crust
  • 1/2 cup flour (50gram)

  • 1 tsp baking powder

  • 1 tsp salt

  • 1/3 cup curd or 1/4 cup joghurt (50gram or 35 gram)

  • mediterrane hummus
  • 1 can of chickpeas, rinsed

  • 1 red paprika

  • 1 tbsp tahini or olive oil

  • 1 clove of garlic

  • 4 tbsp water

  • 1 tsp salt

  • 2 tsp paprika powder (mild or smoked)

  • 1/2 tsp cumin

  • 1/2 tsp chili flakes


  • for the crust mix all the ingredients. Maybe start with a little less curd/joghurt and add the rest, if it is still too dry. The dough should have the consistency of a normal pizza dough. Just keep kneading. It should be not sticky and easy to roll out on a floured work surface.
  • for the hummus put all the ingredients in a blender or puree it with a hand blender
  • after rolling out the dough on a floured survace, grease a pan with some olive oil (depending on how good your pan is coated more or less), place the crust in and heat up the stovetop to medium heat.
  • Put your desired toppings on the base (for example hummus), cover the pan with a lid and let it bake (without lifting the lid) for approximately 10 minutes on medium heat (!). If you are using cheese – it should be melted by then as well.


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