Craving pizza but don’t have hours to make dough rise and knead? This Minute Pizza is the perfect solution for busy weeknights or surprise guests. Made with pantry staples and zero resting time, this moist, fluffy crust comes together in minutes without kneading, blending, or mess. With a rich, tender base flavored by egg and milk, it’s topped with melty mozzarella, juicy tomatoes, olives, and a tangy tomato sauce—baked to perfection in just 20 minutes. Ready to revolutionize your pizza nights?
Cooking Time
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Preparation time: 10 minutes
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Baking time: 20 minutes
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Total time: 30 minutes
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Servings: 4–6
Ingredients
For the dough:
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300 ml (1 ¼ cups) warm milk
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1 large egg
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1 tsp (level) salt
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1 tbsp (level) sugar
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5 g (½ packet) dry active yeast
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50 ml (3 ½ tbsp) vegetable oil
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300 g (2 ½ cups) all-purpose wheat flour (unleavened), added gradually
For the topping:
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3 tbsp tomato sauce
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300 g (10.5 oz) grated mozzarella cheese
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1 large tomato, thinly sliced
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¼ cup sliced olives (green or black)
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Optional: hearts of palm, cooked mushrooms, or other toppings
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Dried oregano, to taste
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Olive oil, for greasing
Step-by-Step Directions
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Preheat your oven to 180°C (350°F) and lightly grease a 35 cm (14-inch) round baking pan, including the sides.
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Prepare the dough base:
In a large bowl, combine the warm milk, egg, salt, sugar, yeast, and oil. Whisk well until smooth and fully dissolved. Begin adding the flour gradually, stirring as you go, until a moist, spreadable dough forms. It should be thick but easy to handle without kneading. -
Transfer dough to pan:
Pour the dough into the greased pan, scraping the bowl clean. Spread it evenly across the surface using a spoon or spatula. -
Apply the tomato sauce trick:
Spread a few tablespoons of tomato sauce directly over the dough. Don’t mix it in—the sauce helps to smooth and distribute the dough evenly while adding flavor. -
Add the toppings:
Sprinkle grated mozzarella over the surface. Arrange sliced tomatoes and olives on top. Add any extras like hearts of palm or mushrooms if desired. Finish with a dusting of oregano. -
Bake the pizza:
Place the pizza in the preheated oven and bake for 20 minutes, or until the crust is golden and the cheese is bubbly. -
Cool slightly and serve:
Let the pizza rest for a few minutes before slicing. Serve warm—or enjoy cold the next day, straight from the fridge!
Nutritional Information (per slice, based on 8 slices)
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Calories: 260
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Protein: 12g
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Carbohydrates: 24g
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Fat: 12g
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Fiber: 1g
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Sugars: 2g
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Sodium: 390mg
Origins and Popularity
This Minute Pizza is a Brazilian kitchen hack rooted in everyday practicality. Popularized on social media and home-cooking YouTube channels, it represents a new wave of home chefs who prioritize flavor and speed. Its appeal lies in the one-bowl, no-rise, no-knead method that still yields a soft, flavorful crust—ideal for spontaneous meals or small kitchens without mixers or special tools.
Reasons to Love This Recipe
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Super quick: No kneading, rising, or long prep.
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Beginner-friendly: Almost impossible to mess up.
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Customizable: Use any toppings you like.
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Minimal cleanup: One bowl, one pan, no mixer.
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Budget-friendly: Made with simple pantry ingredients.
Health Benefits
While it’s still pizza, this version offers some benefits:
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Egg and milk provide protein and nutrients like B12 and calcium.
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Olive oil offers heart-healthy fats.
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Mozzarella is lower in fat compared to many cheeses.
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Vegetables like tomatoes and olives add vitamins and fiber.
You can further boost nutrition by using whole-wheat flour or adding more veggies.
Serving Suggestions
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Serve fresh out of the oven with a sprinkle of fresh basil or arugula.
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Add a light salad with vinaigrette on the side.
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Serve cold as a picnic option or snack the next day.
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Cut into squares for party appetizers or game night.
Common Mistakes to Avoid
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Over-mixing the dough: Stir until just combined—no need to beat.
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Using cold milk: Yeast activates better in warm milk.
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Overloading with toppings: Too many can make the crust soggy.
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Skipping the oil on the pan: It ensures a crisp, golden crust.
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Baking too long: Can dry out the soft crust—stick to 20 minutes.
Pairing Recommendations
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Beverages: Sparkling water, soda, or light red wines like Pinot Noir.
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Sides: Simple green salad, garlic breadsticks, or pickled veggies.
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Sauces: Try a yogurt-garlic dip, chili oil, or even ranch.
Cooking Tips
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Use a spatula or spoon to spread the dough—it’s quite soft.
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Don’t mix the sauce into the dough—just use it to spread gently.
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Preheat your oven properly so the base cooks evenly.
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Let rest for 5 minutes after baking so slices hold together well.
Similar Recipes
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No-yeast skillet pizza
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Yogurt-based flatbread pizza
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Pizza muffins or mini pizzas
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Cheese and tomato focaccia
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Oven-baked pizza toast
Variations
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Whole wheat or spelt flour instead of all-purpose
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Vegan version: Use plant-based milk, vegan cheese, and flax egg
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Meat lovers: Add cooked sausage, ham, or pepperoni
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Veggie supreme: Top with mushrooms, zucchini, and red onion
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White pizza: Use a cream base instead of tomato sauce
Ingredient Spotlight: Yeast
Dry active yeast is a magical, living organism that transforms doughs by feeding on sugars and releasing carbon dioxide—creating the bubbles that make bread rise. In this pizza, only a small amount is used, and the dough’s moisture and warmth activate it enough for a soft rise—even without rest time. Always store dry yeast in a cool, dry place and check expiration dates to ensure it works effectively.
Conclusion
This Minute Pizza might just be your new secret weapon for family meals, quick lunches, or casual entertaining. With no rising or kneading and only a few simple ingredients, it delivers the comfort and flavor of classic pizza in a fraction of the time. Whether you dress it up with gourmet toppings or stick to the basics, it never fails to impress. So next time you’re short on time but craving something warm, cheesy, and satisfying—make this quick pizza and enjoy every bite.
10 Frequently Asked Questions (FAQs)
1. Can I make this pizza without yeast?
Yes! You can substitute 1 tsp of baking powder for an even faster version, but the texture will be more like a flatbread.
2. What kind of milk should I use?
Whole milk is best for flavor, but low-fat or plant-based milks like oat or almond also work.
3. Can I refrigerate the dough?
Yes, although it’s best used immediately. If refrigerated, use within 12 hours and bring to room temperature before baking.
4. Is this pizza freezer-friendly?
Yes—freeze after baking and reheat in the oven or microwave.
5. Can I make this gluten-free?
Try a gluten-free all-purpose blend and add ½ tsp xanthan gum for structure.
6. Can I make this without eggs?
Yes—use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) or egg replacer.
7. Why didn’t my dough rise?
Check the yeast is active and that your milk wasn’t too hot or cold.
8. Can I make this thinner or thicker?
Yes—use a smaller or larger pan to adjust crust thickness.
9. What cheeses work besides mozzarella?
Provolone, cheddar, or a blend of Italian cheeses work well.
10. Can I use tomato paste instead of sauce?
Yes, just dilute it slightly with water and season it with herbs.