Place the cottage cheese in a fine-mesh strainer and drain it well, pressing gently with a spoon to remove excess liquid.

In a medium bowl whisk the egg with a pinch of salt and black pepper.

Add the drained cottage cheese to the egg and mix until combined.

Add the flour and stir until a thick, smooth batter forms that can be scooped with a spoon.

Heat 1 tablespoon of oil in a nonstick skillet over medium heat.

Spoon portions of batter onto the skillet, flattening each slightly into a small disk about 1/2 inch thick.

Cook the pizzerinki for 3 to 4 minutes on the first side, until golden on the bottom and the edges look set.

Flip carefully with a spatula and cook another 3 to 4 minutes, until golden and cooked through.

Transfer cooked pizzerinki to a plate lined with paper towel.

Add the remaining oil to the skillet as needed and repeat with the remaining batter.

Serve warm as is or topped with your favorite pizza-style toppings.