Stovetop Pizza

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!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6

Course: Snack

Ingredients Method Notes

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

Method

 

1. Mix both flour, yeast, honey, water, and pinch salt in saute pan. press the dough out until the base of the pan is covered.
2. Spread the sauce over the dough, taking as close to the edge as possible.
3. Add the toppings, or toppings of your choice.
4. Place the pan over medium heat and cover, it with the vents closed. Cook for 5 minutes.
5. Open steam vents, reduce heat to medium-low and cook for a further 15 minutes.
6. Use an egg flip to remove the pizza from a chopping board and serve immediately.

Notes

Chef’s Tips

You can choose your favorite toppings eg roast pumpkin and goats cheese, old-fashioned pepperoni