Stovetop Pizza for a Hot Summer Day
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 6
Crispy, chewy stovetop pizza with tomato, olive oil and garlic sauce, topped with fresh mozzarella, sausage and thinly sliced onions.
  • Pizza dough (See next recipe, below.)
  • 6 tsp Olive Oil
  • 1 can Tomato Paste (6 oz /170 ml)
  • 2 cloves Garlic, crushed
  • 6 tbsp /90 ml Olive Oil
Toppings (at room temperature)
  • (Use your imagination here!)
  • 1½ c /360 ml Sausage, cooked and crumbled, fat drained off, OR Deli Sausage, thinly sliced
  • 1½ c /360 ml Bocconcini Cheese, sliced and drained
  • 1 handful fresh Basil leaves
  • 2 c /480 ml Arugula leaves
  • ½ c /120 ml White Onion, finely chopped
Sauce & Toppings
  1. In small pot, spoon tomato paste, olive oil and crushed garlic. Stir and simmer over medium heat for 10 minutes. Remove garlic from sauce and discard. Set sauce aside.
  2. Prepare all toppings and set aside.
Crust & Pizza
  1. Coat bottom of cool, medium-sized, cast iron frying pan with 1 tsp oil.
  2. Pinch off small ball of dough, ⅙ of your dough, a little smaller than a tennis ball. With fingertips, spread dough evenly in frying pan without tearing.
  3. Heat frying pan over high heat, just until the crust bottom browns, approx. 2-3 minutes. Do not let the crust blacken.
  4. Flip crust over and remove pan from heat. Spread ⅙ of sauce evenly over cooked side of crust. Place pizza toppings on top of pizza crust.
  5. Return pizza to the burner. Lay a piece of foil loosely over your frying pan, leaving large air vents. Turn heat to medium and cook pizza for approx. 4-6 minutes, turning the pizza every few minutes until toppings are warm, bocconcini is melted, and bottom of crust has browned.
  6. Remove pizza from pan. Slice and serve.
  1. Cooking times vary with the size of your burner and your type of stove. I have a gas stove and used cast iron pans. Pizzas cook (and burn) much faster on the large burner.
Recipe by You Next Year - healthier at