Szybka pizza z patelni
Szybka pizza z patelni is a easy Polish‑Italian Fusion recipe that serves 2. 350 calories per serving. Recipe by Ania Przybylska on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $5.45 total, $2.73 per serving
Ingredients
- 2 tablespoons Mayonnaise (regular, full‑fat)
- 2 tablespoons Sour Cream (full‑fat)
- 0.5 teaspoon Salt (fine sea salt)
- 0.5 teaspoon Baking Powder (double‑acting)
- 2 large Eggs (room temperature)
- 200 grams All-Purpose Flour (sifted)
- 400 grams Canned Tomatoes (whole peeled, crushed by hand)
- 1 teaspoon Dried Oregano (optional)
- 0.25 teaspoon Black Pepper (freshly ground)
- 100 grams Ham (sliced cooked ham)
- 100 grams Pineapple Chunks (drained from canned pineapple, cut into bite‑size pieces)
- 150 grams Mozzarella Cheese (shredded)
Instructions
Make the batter
In a mixing bowl combine mayonnaise, sour cream, salt, baking powder, and eggs. Whisk until smooth. Add sifted flour and stir until a thick but pourable batter forms.
Time: PT5M
Make the sauce
Drain the canned tomatoes and crush them with a fork. Transfer to a saucepan, add oregano, black pepper, and a pinch of sugar if desired. Simmer over medium heat, stirring, until reduced by about half (≈5 minutes).
Time: PT5M
Temperature: medium heat
Prep toppings
Slice the ham into strips. Drain the pineapple and cut into bite‑size pieces. Grate the mozzarella.
Time: PT3M
Prepare pan
Lay a sheet of parchment paper on a 28‑cm non‑stick skillet. Lightly drizzle a teaspoon of oil and spread. Heat the pan over medium heat for about 1 minute.
Time: PT2M
Temperature: medium heat
Cook the base
Pour the batter onto the hot parchment‑lined pan, spreading gently to a 10‑cm‑diameter circle. Cook uncovered for 2‑3 minutes until the edges set. Spread the reduced tomato sauce over the batter, then sprinkle mozzarella, add ham strips and pineapple pieces. Cover the pan with a lid and cook 5‑7 minutes until the cheese melts and the crust is cooked through.
Time: PT5M
Temperature: medium heat
Finish and serve
Remove the pan from heat, lift the pizza using the parchment paper, transfer to a cutting board, slice, and serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 40 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains pork, Non‑vegetarian
Allergens: Eggs, Dairy, Wheat, Pork
Ingredient Substitutions
- Instead of Mayonnaise: Greek yogurt, sour cream
- Instead of Sour Cream: Greek yogurt, crème fraîche
- Instead of Salt: kosher salt
- Instead of Baking Powder: baking soda + cream of tartar
- Instead of Eggs: egg replacer
- Instead of All-Purpose Flour: bread flour, gluten‑free flour blend
- Instead of Canned Tomatoes: fresh tomatoes blended, tomato sauce
- Instead of Dried Oregano: Italian seasoning
- Instead of Black Pepper: white pepper
- Instead of Ham: turkey ham, bacon bits
- Instead of Pineapple Chunks: fresh pineapple, canned peaches
- Instead of Mozzarella Cheese: provolone, cheddar
Equipment Needed
- Mixing Bowl
- Whisk
- Saucepan
- Frying Pan
- Parchment Paper
- Spatula
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Achieving the correct batter consistency (smooth but thick)
- Reducing the tomato sauce to half its volume
- Covering the pan while the pizza finishes cooking to melt cheese and set the crust
Chef Tips from the Video
- Pre‑heat the skillet before adding the batter for an instantly crisp bottom.
- Use parchment paper to avoid sticking and to make transferring the pizza effortless.
- For extra flavor, add a pinch of smoked paprika to the sauce.
Troubleshooting
Batter is too thick and won’t spread
Add a tablespoon of milk or water and whisk until the consistency resembles pancake batter.
Sauce is watery, making the crust soggy
Continue reducing the sauce until it thickens; add a pinch of tomato paste if needed.
Pizza bottom burns before the cheese melts
Lower the heat to medium‑low and cover the pan longer to allow the cheese to melt without over‑cooking the base.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month.
Room temperature: Do not keep at room temperature longer than 2 hours.
Make-Ahead Tips
- The reduced tomato sauce can be prepared up to 2 days ahead and refrigerated.
- The batter can rest for 15 minutes before cooking, which improves texture.
- Pre‑slice ham and pineapple and store in separate containers for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of ham and pineapple pizza in Polish‑Italian fusion cuisine?
While pineapple on pizza is often associated with Hawaiian style, in Poland it became popular as a playful twist on classic Italian pizza, especially among home cooks looking for quick, sweet‑savory combos. The addition of ham and pineapple reflects a blend of Italian tradition with Polish comfort‑food creativity.
What are the traditional regional variations of pizza in Poland compared to Italy?
Polish pizza often features locally available toppings like smoked ham, mushrooms, and pickles, and may use a thicker, yeasted crust or, as in this recipe, a quick batter. Italian pizza traditionally relies on a thin, wood‑fired crust with simple toppings such as Margherita or Prosciutto e Funghi.
How is this quick pizza traditionally served in Polish households?
It is usually served hot straight from the pan, cut into wedges, and enjoyed with a side of fresh salad or pickled vegetables. It’s a casual, family‑style dish often eaten for a quick dinner or snack.
On what occasions is ham and pineapple pizza commonly prepared in Poland?
It’s popular for informal gatherings, weekend family meals, or when a fast yet satisfying dish is needed—such as after work or during a sports night. It’s not tied to a specific holiday but fits well into everyday celebrations.
What makes this quick ham and pineapple pizza special compared to traditional yeast‑based pizzas?
The recipe skips yeast, using a batter made from mayonnaise, sour cream, and baking powder, which cooks in just minutes on the stovetop. This saves time and creates a tender, slightly fluffy crust that’s different from the chewy texture of a yeasted dough.
What are the most common mistakes to avoid when making this quick pizza?
Common errors include over‑mixing the batter (which can make it gummy), not reducing the tomato sauce enough (leading to a soggy base), and cooking on too high heat, which burns the bottom before the cheese melts. Follow the critical steps and keep the heat medium.
Why does this recipe use mayonnaise and sour cream instead of a traditional dough?
The mayo‑sour‑cream mixture provides fat and acidity that mimic the tenderness of a yeasted dough while allowing the crust to set quickly on the stovetop. This technique is ideal for a 20‑minute pizza without needing proofing time.
Can I make the pizza ahead of time and how should I store it?
Yes, you can prepare the sauce and batter a day ahead and keep them refrigerated. Cook the pizza fresh, then store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Reheat in a skillet over medium heat.
What does the YouTube channel Ania Przybylska specialize in?
The YouTube channel Ania Przybylska focuses on simple, home‑cooked Polish recipes, often featuring quick‑fix meals, comfort food, and practical cooking hacks for busy families.
How does the YouTube channel Ania Przybylska's approach to Polish cooking differ from other Polish cooking channels?
Ania Przybylska emphasizes speed and minimal ingredients, showcasing creative shortcuts like batter‑based pizzas, whereas many other Polish channels stick to traditional techniques and longer preparation times.
Last updated: August 14, 2026
