10-Minute Lazy Crepe Pizza: Puffy Baked Squares Step-by-step instructions

Before you start

Preheat the oven to 350°F (175°C) and line a 13x18-inch rimmed baking sheet with parchment paper. Gather all the ingredients: eggs, milk, olive oil, all-purpose flour, baking powder, dried oregano, salt, and shredded mozzarella.

Make sure the eggs are at room temperature for easier whisking. Have a large mixing bowl, a whisk, and a fine-mesh strainer ready. The batter comes together quickly, so it's helpful to have everything measured and within reach before starting.

Instructions

Wet and Dry Mixtures

1. 1Whisk the Batter
   In a large mixing bowl, crack the eggs and add the milk and olive oil. Whisk vigorously until the mixture is pale and slightly frothy, about 30 seconds. The liquid base should be smooth and well combined.
   Look for The mixture is uniform and slightly frothy on top.
   Tip Whisking thoroughly aerates the batter, helping the bake puff evenly.
2. 2Sift in Dry Ingredients
   Sift the all-purpose flour, baking powder, dried oregano, and salt directly into the wet mixture. Use a fine-mesh strainer to add them gradually, then whisk until the batter is smooth and free of lumps. The batter should fall from the whisk in a smooth ribbon.
   Look for The batter is pourable and has a silky, ribbon-like consistency.
   Tip Sifting prevents lumps and ensures the baking powder is evenly distributed.

The wet mixture should be pale and slightly frothy, with no streaks of egg. After sifting in the dry ingredients, the batter should be smooth, pourable, and free of lumps. It should fall from the whisk in a smooth ribbon. The aroma is fresh and eggy, with a hint of oregano. This is the foundation for the puff, so make sure the batter is well combined and has a silky texture before moving on.

Baking and Puffing

3. 3Pour and Top with Cheese
   Line a 13x18-inch rimmed baking sheet with parchment paper. Pour the batter onto the prepared sheet and tilt to spread it evenly to the edges. Sprinkle the shredded mozzarella evenly over the entire surface.
   Look for The batter covers the pan in a thin, even layer, topped with cheese.
   Tip Spreading the batter evenly helps it puff uniformly and bake without dry edges.
4. 4Bake Until Puffed and Golden
   Place the baking sheet in the oven and bake at 350°F (175°C) for 25 minutes, or until the entire sheet puffs like a savory cake and the top is golden brown. The center should feel set and spring back when lightly touched.
   Look for The bake puffs dramatically and turns deep golden with melted cheese.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through if your oven bakes unevenly. Do not open the oven door too often.

As the bake cooks, the sheet will begin to puff around the edges, then the center will rise dramatically. The top will turn golden brown, and the cheese will melt into a bubbly, slightly browned layer. Your kitchen will smell like toasted bread and melted cheese. The surface should be dry and set, not wet. If the center still looks underdone, give it more time. The whole sheet should feel light and airy when you gently shake the pan.

Slicing and Serving

5. 5Cool Slightly and Slice
   Remove the baking sheet from the oven and let it cool on a wire rack for 5 minutes. Using a sharp chef's knife, cut the puffed crepe pizza into warm squares. Lift a square and pull it apart to reveal the tender, pillowy crumb and stringy cheese.
   Look for Squares pull apart with a soft, chewy crumb and gooey cheese strands.
   Tip Letting it rest a few minutes makes slicing cleaner and prevents the cheese from sliding off.

After cooling for a few minutes, the puffed bake will settle slightly, creating a tender, pillowy crumb. When you cut into it, the knife should glide through easily, revealing soft, airy pockets.

Lifting a square should show a cheesy, stretchy underside. The edges should be crisp and golden, while the center remains moist and tender. The cheese should pull into long strands as you separate the squares. Serve warm for the best texture.

Common mistakes

One common mistake is overmixing the batter, which can develop gluten and make the bake tough. Mix just until the flour is incorporated and the batter is smooth. Another is opening the oven door too often during baking, which lets out heat and prevents the puff from rising.

Also, be sure to spread the batter evenly across the pan; thicker spots will take longer to cook. Finally, don't underbake—if the center is still wet, return it to the oven for a few more minutes.

How to tell it’s done

The crepe pizza is done when the entire sheet has puffed dramatically, the top is deep golden brown, and the cheese is melted and bubbly. The center should feel set and spring back when lightly touched, not wet or jiggly.

To be certain, insert a toothpick into the center—it should come out clean. For food safety, the eggs are fully cooked when the internal temperature reaches 160°F (71°C). Let it cool for a few minutes before slicing to allow the structure to set.

• Egg dishes: 160°F (71°C) in the thickest part