Can I use a different cheese for the base?

Yes, feta, suluguni, or even cream cheese work, but Adyghe cheese gives the best elasticity and a tender texture.

Why do my pancakes fall apart?

The cheese may not have been grated finely enough, or the batter is too thin. Add an extra egg or 1–2 tablespoons of flour to bind it.

Can I make it without mayonnaise?

Yes, replace mayonnaise with sour cream or thick yogurt — the flavor becomes softer, and calories drop slightly.

How many mini pizzas does this make?

From 300g of Adyghe cheese and 150g of sausage, you'll get about 6–8 mini pizzas, depending on the size of the pancakes.

Mini-pizzas on Adyghe pancakes.

Name: Mini-pizzas on Adyghe pancakes.
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Adyghe cheese — 300 g; Chicken egg — 165 g; Mayonnaise — 80 g; Sausage "Doctor" — 150 g; Tomatoes — 200 g; Semi-hard cheese — 200 g

40min

1095g

Nutrition per 100g

267

These mini pizzas on cheese pancakes are a genius solution for a quick and tasty snack. A crispy cheese base made with Adyghe cheese, juicy sausage, ripe tomatoes, and melted gooey cheese — all in a compact format. They cook on the stovetop in minutes and taste better than expected. A great option for breakfast, a snack, or even a party appetizer.

BreakfastAt the TablePizza

WHAT YOU WILL NEED

From ingredients

6 products

Base

Adyghe cheese300 g

Chicken egg165 g

Mayonnaise80 g

Topping

Sausage "Doctor"150 g

Tomatoes200 g

Semi-hard cheese200 g

SIMPLE PROCESS

Step by step recipe

The secret to these mini pizzas is the Adyghe cheese batter, which should have the consistency of thick pancake batter. Fry the pancakes on one side first, then flip and add the toppings, covering with a lid to melt the cheese. Don't overcook the base — it should be tender inside and crispy outside.

Step 1

Make the Batter

Grate the Adyghe cheese finely. Add eggs, mayonnaise, and mix thoroughly until smooth. The batter should have the consistency of thick pancake batter.

Step 2

Prep the Toppings

Slice the sausage into rounds and the tomatoes into thin half-moons. Grate the semi-hard cheese coarsely.

Step 3

Fry the Base

Heat a skillet with a little oil over medium heat. Drop spoonfuls of batter, forming round pancakes about ½ inch thick. Fry for 2–3 minutes on one side until golden.

Step 4

Add Toppings

Flip the pancakes with a spatula. Immediately place a round of sausage, a tomato slice, and a sprinkle of grated cheese on the cooked side.

Step 5

Finish Cooking

Cover the skillet with a lid, reduce heat to low, and cook for 3–5 minutes until the cheese is fully melted.

Step 6

Serve

Transfer the mini pizzas to a plate, garnish with fresh herbs if desired. Serve hot. Enjoy!

CHEF'S TIP

Grate Adyghe Cheese Finely

Finely grated cheese blends better with eggs and mayonnaise, creating a smooth, lump-free batter.

Batter Consistency Should Be Like Thick Sour Cream

The batter should be thick enough to hold its shape but not too dense. Add a little more mayo or an egg if needed.

Don't Overcook the Base

Fry the pancakes until lightly golden on one side, then flip and add the toppings. Overcooking makes the base dry.

Experiment with Toppings

Besides sausage and tomatoes, try mushrooms, olives, bell peppers, or even pineapple — each variation brings a new flavor.

SUBSTITUTIONS

Add your taste

With Chicken Instead of Sausage Replace the sausage with cooked or smoked chicken — the dish becomes more diet-friendly and protein-rich.
With Mushrooms Instead of sausage, use sautéed button mushrooms with onion — a great vegetarian option.
With Feta Instead of Adyghe Cheese Replace Adyghe cheese with feta or brined cheese — the flavor becomes saltier and more tangy.
Bake in the Oven Place the topped pancakes on a baking sheet and bake at 200°C (400°F) for 10–12 minutes until the cheese melts.

HOW TO STORE

How to Store Mini Pizzas on Cheese Pancakes

Cool the mini pizzas to room temperature, then place in an airtight container and refrigerate for up to 2 days. Reheat in the microwave or in a dry skillet to restore crispiness. Freezing is not recommended — the cheese base texture will degrade.

GOOD TO KNOW