Stovetop Pizza
Who doesn’t love FRESH PIZZA in 20 minutes without using an oven? Faster than getting delivery!
Ingredients
- 1/2 cup Plain flour
- 1/2 cup Self-raising Flour
- 7g Dried Yeast
- 1 teaspoon Honey
- 2/3 cup Luke-warm water
- 1 cup Pasta sauce
- 1 tub Bocconcini cheese, sliced
- 1 cup Roasted capsicum, sliced
- 1 cup Semi-dried tomatoes
- 1 handful of Basil leaves, torn
- Sprinkle on top Meal Inspirations – Flavours of Italy Herb
Step 1
Mix both flour, yeast, honey, water, and pinch salt in a saute pan. press the dough out until the base of the pan is covered.
Step 2
Spread the sauce over the dough, taking as close to the edge as possible.
Step 3
Add the toppings, or toppings of your choice.
Step 4
Place the pan over medium heat and cover, it with the vents closed. Cook for 5 minutes.
Step 5
Open steam vents, reduce heat to medium-low and cook for a further 15 minutes.
Step 6
Use an egg flip to remove the pizza from a chopping board and serve immediately.
Chef’s Tips
You can choose your favorite toppings eg roast pumpkin and goats cheese, old-fashioned pepperoni
Stovetop Pizza
Who doesn’t love FRESH PIZZA in 20 minutes without using an oven? Faster than getting delivery!
Ingredients
- 1/2 cup Plain flour
- 1/2 cup Self raising Flour
- 7g Dried Yeast
- 1 tsp Honey
- 2/3 cup Luke-warm water
- 1 cup Pasta sauce
- 1 tube Bocconcini cheese, (sliced)
- 1 cup Roasted capsicum (sliced)
- 1 cup Semi-dried tomatoes
- 1 Handful Basil leaves (torn)
- Sprinkle on top Meal Inspirations - Flavours of Italy Herb
Instructions
- Mix both flour, yeast, honey, water, and pinch salt in saute pan. press the dough out until the base of the pan is covered.
- Spread the sauce over the dough, taking as close to the edge as possible.
- Add the toppings, or toppings of your choice.
- Place the pan over medium heat and cover, it with the vents closed. Cook for 5 minutes.
- Open steam vents, reduce heat to medium-low and cook for a further 15 minutes.
- Use an egg flip to remove the pizza from a chopping board and serve immediately.
