Zaw

Background

Zaw is my fast, pan-baked flatbread-pizza hybrid designed for weeknights and small gatherings. It leans on high heat, a minimal ingredient list, and a crisp-chewy crust you can make in any sturdy pan or preheated sheet. The name reflects its straightforward spirit: quick to assemble, bold in flavor, and built for sharing.

Ingredients

• 1 ball pizza dough (about 250 g)
• 2 tablespoons olive oil, divided
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella
• 1 small minced clove garlic
• 1/2 teaspoon oregano
• 6 leaves torn basil
• Pinch salt
• Pinch black pepper
• Optional pinch chili flakes

Preparation

1. Set a heavy sheet or cast-iron pan on the middle rack and preheat the oven to 475°F.
2. Lightly oil your hands with olive oil, then stretch the pizza dough into a round that matches your pan, leaving a slightly thicker rim.
3. Spread the tomato sauce to the edges, then sprinkle the garlic, oregano, salt, black pepper, and, if you like heat, a touch of chili flakes. Top evenly with the mozzarella.
4. Slide the round onto the hot pan and bake until the crust is blistered and the cheese is bubbling, about 8 to 12 minutes.
5. Finish with the torn basil and a thin drizzle of olive oil. Slice and serve hot.

How to enjoy

Let it rest just a moment so the cheese settles, then fold a slice to feel the crisp-chewy snap. A peppery salad on the side is a natural match, and an extra sprinkle of basil brightens each bite.

Make it yours

Keep the base balanced: tangy tomato sauce, creamy mozzarella, aromatic garlic and oregano, and fresh basil. From there, you can explore toppings later without losing the core identity of Zaw.