Pizza in a pan that melts in your mouth

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You can find the recipe in Greek here

If you like pizza, you are going to love this version of it. This impressive dish will make your mouth open wide… to welcome the delicious bites that “melt in the mouth”.

I saw a similar version of this recipe in Pinterest and decided to try it, my own way. And  I haven’t regretted it!

Difficulty level: zero. You just put the ingredients together, mix them, put them in a bundt pan and bake them.
On second thoughts… Difficulty level: super high. Do you know how difficult it is, not to faint from the smell of pizza while it’s in the oven? And to manage to stop eating after having one or two or three pieces?

Here are the ingredients and the simple instructions:

Ingredients

• fresh pizza dough, 2 small cans.If you prefer to make it yourself, you will need about 600 gr (22 ounces).
  [Though this is not a sponsored post, I have used the Classic Pizza Crust from Pillsbury. I hope you can find either this or a similar product at a super-market near you. Since  this is a basic ingredient of the recipe, I am very specific about it, so that you know what to look for when you go to the store]
• shredded mozzarella, 2 cups
• shredded regatto, 1 cup
• ham 250 gr (9 ounces)
• 3 Tbsps pizza sauce (you can use ketchup instead or leave it out altogether)
• 4 Tbsps olive oil
• 1 tsp oregano

 

Instructions

Preheat the oven to 180ºC (350 ºF).
Cut pizza dough in small pieces (as shown in the pictures).

Cut the ham in small pieces and shred the cheese (if it hasn’t been shredded already).

Mix all the ingredients in a bowl.

Grease the bundt pan to prevent sticking (or use a non-stick cooking spray). Put the mix in the pan.

Bake for 25-30 minutes approximately in the preheated oven.

Flip over to a plate.

Cut in pieces.

Ready! Try it also cold and you won’t regret it. (Have you sometimes had cold pizza for breakfast, when you were a kid? Something like that…)

Enjoy your pizza!

 

➨ You can find the recipe in Greek here
➨ Βρείτε τη συνταγή στα Ελληνικά εδώ