Skillet Pizza with Mozzarella and Sun-Dried Tomatoes

Slice the mushrooms thinly. Cut the mozzarella into cubes. Slice the olives into rounds. Drain the oil from the sun-dried tomatoes, leaving 2 tablespoons. Chop the tomatoes.

Sift 225 g of flour into a bowl. Add chopped herbs, 1/2 teaspoon of salt and ground black pepper. Make a well in the center and pour in 2 tablespoons of olive oil and 4 tablespoons of water. Knead a soft dough that should not stick to your hands.

Place the dough on a table sprinkled with the remaining flour and knead it well. Roll out a round flatbread with a diameter equal to the bottom of your frying pan.

Heat 1 tablespoon of olive oil in a skillet. Place the flatbread and fry over low heat on one side for about 5 minutes until golden brown. Transfer to an oil-greased plate. Add more oil to the skillet and fry the flatbread on the second side.

While the flatbread is cooking, brush its surface with tomato paste. Arrange mozzarella pieces, chopped sun-dried tomatoes, olives, mushrooms, and capers. Sprinkle with crushed basil leaves. Season with salt and pepper, and drizzle with the oil remaining from the tomatoes.

As soon as the flatbread is ready, place the skillet under a preheated grill for 3 minutes so the cheese melts and lightly browns.