Vegetarian pancake pizza
Today we present a new recipe from @tinastausenschoen: Vegetarian pancake pizza from the Adamant® Comfort pan .
The Adamant® Comfort pan impresses with its excellent non-stick properties and its robust, particularly scratch-resistant coating. This makes the pan ideal for searing meat, roasting vegetables, or gently frying delicate foods. The Fissler Cookstar® base also ensures optimal heat distribution on all types of cooktops.
A true all-rounder – have fun trying it out!
45 min
Total Time
25 min
Cooking Time
20 min
Preperation Time
Ingredients
| 300 g | Flour |
| 1 tsp | Baking powder |
| 300 ml | Milk |
| 4 eggs | |
| 100 ml | Passata |
| 1 tsp | Italian herbs, crumbled |
| 8 small cherry tomatoes, sliced | |
| 1 | red mini bell pepper, deseeded, cut into strips |
| 1 | yellow mini bell pepper, deseeded, cut into strips |
| 1 | small yellow zucchini, cut into strips |
| 100 g | Grated mozzarella |
| 50 g | Arugula, washed |
| 4 tbsp | Pine nuts, roasted |
| Olive oil | |
| Salt & Pepper |
Instructions
Step 1 of 5:
Mix flour, baking powder, milk, and eggs with a pinch of salt to a smooth batter and let it swell for approx. 15 minutes.
Step 2 of 5:
Season passata with herbs, salt, and pepper.
Step 3 of 5:
Heat 1 tsp olive oil in the pan and add 1/4 of the batter. Spread 1/4 of the passata on top, then top with 1/4 of the vegetables each. Sprinkle with cheese and bake covered for approx. 6-8 minutes. Then keep warm in the oven.
Step 4 of 5:
Bake 3 more pizzas this way.
Step 5 of 5:
Sprinkle with arugula and pine nuts before serving.
