Batter Pizza
A quick no-yeast pizza made from a simple egg, milk, and flour batter. Poured into a pan, topped with sauce, cheese, pepperoni, and olives, then baked until golden with an incredible cheese pull.
Equipment
- 1 Large mixing bowl
- 1 | Whisk |
- 1 | Round pizza pan | 10-12 inch
- 1 | Pastry brush | for oiling
- 1 | Measuring cups |
Ingredients
- 4 | | large eggs |
- 1 | cup | milk |
- 1 | cup | all-purpose flour |
- 1/2 | tsp | salt |
- 1 | tbsp | olive oil | for pan
- 1/2 | cup | pizza sauce |
- 1 1/2 | cups | shredded mozzarella |
- 12 | | pepperoni slices |
- 1/4 | cup | green olives | sliced
Instructions
- Preheat oven to 400°F.
- Crack eggs into a large bowl and whisk lightly.
- Pour in milk and whisk until smooth.
- Add flour and salt, then whisk into a thick lump-free batter.
- Brush a round pizza pan with olive oil.
- Pour batter into the pan and spread evenly.
- Spoon pizza sauce over the batter and spread lightly.
- Top with mozzarella, pepperoni, and green olives.
- Bake 18-20 minutes until golden and cheese is bubbly.
- Rest 3 minutes, slice, and serve.
- Tip: Whisk thoroughly to avoid lumps in the batter.
- Tip: Do not overload with sauce to keep the center from getting soggy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat slices in a 375°F oven for 5-7 minutes for best texture.
Freeze cooled slices wrapped tightly for up to 1 month.
Use gluten-free flour and dairy-free cheese for dietary swaps.
Reheat slices in a 375°F oven for 5-7 minutes for best texture.
Freeze cooled slices wrapped tightly for up to 1 month.
Use gluten-free flour and dairy-free cheese for dietary swaps.