As the slowest cook in the world, I am extremely proud of this from-scratch pizza I made for dinner tonight. It is a weeknight and our pizzas were ready to eat in 30 minutes.
The weather outside is way too hot to even contemplate turning on the oven. –It’s a perfect day to make stovetop pizza! My second stovetop pizza was delicious, with melted fresh mozzarella, veggies and sausage atop a crusty, chewy crust. The trick is to keep the crust thin. My first effort was a big doughy, kind of raw, kind of cooked thing that couldn’t respectfully be called a “crust”. I could have taken a picture for you but, nah.
Stovetop pizza takes a little more finesse than oven-baked pizza. It’s not hard to make, but you can’t just stick your pizza in the oven and pull it out like you do with oven-baked. Stovetop pizza difficulty rating is on par with cooking pancakes that are golden on the outside and perfectly done through, or like frying an omelette that is cooked yet still creamy. (If you want, you can use this same recipe and bake your pizzas in the oven.)
I have suggested toppings in the recipe but really, you’re the boss. Make your pizza vegetarian, meaty, or whatever you like best. Chopped leftovers make excellent pizza toppings. Just make sure your toppings are cooked and at room temperature when you top your pizzas. I like fresh bocconcini mozzarella and how it gently melts and blends into the other toppings.
If you want to make it a family affair, get everyone to spread their own dough and sprinkle their own toppings.
- 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
- (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
- 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.
- Prepare all toppings and set aside.
- Coat bottom of cool, medium-sized, cast iron frying pan with 1 tsp oil.
- 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.
- Heat frying pan over high heat, just until the crust bottom browns, approx. 2-3 minutes. Do not let the crust blacken.
- 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.
- 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.
- Remove pizza from pan. Slice and serve.
- 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.
Pizza Dough Recipe
Adapted from Fleischmanns
- 1-3/4 to 2-1/4 cups all-purpose Flour
- 1 envelope rapid rise Yeast
- 1-1/2 teaspoons Sugar
- ½ tsp Salt
- ⅔ cup very warm Water (120 to 130°F)
- Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.
- Add very warm water and oil. Mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky.
- Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, approx. 4 minutes. Let dough rest for 10 minutes before forming into crust.
YOU Next Year Principle
Make it yourself! It’s easier than you think.
“Sorry to hear about your Dad.”
He shrugged. “He was seventy, and we always told him fast food would kill him.”
“He was hit by a Pizza Express truck.”
J.A. Konrath, Whiskey Sour