Thin-Crust Stovetop Pizza

Thin-Crust Stovetop Pizza
By
Staff Writer

Patricia Stagich

Quick, fresh pizza for busy nights.

If you're in a pinch for time and don't want to preheat your oven, make a pizza on the stove in less than five minutes.  The bottom crust is crunchy and the top is toasted for a just a minute under the broiler to give it that wood-fired oven feel - simple and fast.

Directions

Oven Roasted Tomato Sauce

Preheat oven to 450 degrees F.  Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar.  Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened.  Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky.  Stir in basil.
This makes more sauce than you'll need for pizzas.  Use leftovers as a light pasta sauce.

Toppings:

For the dough:

Combine flour, baking powder, sugar and salt in food processor.  Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minute.  Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.

Divide dough in half.  Roll each half into a very thin 9-inch round.  Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking.  Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes.

Flip dough and top with tomato sauce and half of cheese mixture.

Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes.

Broil for 2 to 3 minutes to get a nice crisp top crust.

Nutrition

Calories per serving:

1860 kcal

Daily value:

93%

Servings:

2
  • Carbohydrate, by difference 245 g
  • Protein 72 g
  • Total lipid (fat) 72 g
  • Vitamin A, IU 10685 IU
  • Vitamin A, RAE 745 µg
  • Vitamin B-12 2 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 180 mg
  • Vitamin D 27 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 232 µg
  • Alanine 2 g
  • Arginine 2 g
  • Ash 26 g
  • Aspartic acid 4 g
  • Betaine 1 mg
  • Calcium, Ca 1380 mg
  • Carotene, alpha 1 µg
  • Carotene, beta 2179 µg
  • Cholesterol 107 mg
  • Choline, total 51 mg
  • Copper, Cu 1 mg
  • Cryptoxanthin, beta 180 µg
  • Cystine 1 g
  • Fatty acids, total monounsaturated 22 g
  • Fatty acids, total polyunsaturated 16 g
  • Fatty acids, total saturated 21 g
  • Fatty acids, total trans 1 g
  • Fatty acids, total trans-monoenoic 1 g
  • Fiber, total dietary 25 g
  • Fluoride, F 14 µg
  • Folate, DFE 307 µg
  • Folate, food 230 µg
  • Folate, total 298 µg
  • Folic acid 64 µg
  • Fructose 4 g
  • Galactose 1 g
  • Glucose (dextrose) 4 g
  • Glutamic acid 13 g
  • Glycine 1 g
  • Histidine 1 g
  • Iron, Fe 16 mg
  • Isoleucine 2 g
  • Lactose 1 g
  • Leucine 4 g
  • Lutein + zeaxanthin 3293 µg
  • Lycopene 208 µg
  • Lysine 3 g
  • Magnesium, Mg 294 mg
  • Maltose 1 g
  • Manganese, Mn 4 mg
  • Methionine 1 g
  • Niacin 20 mg
  • Pantothenic acid 4 mg
  • Phenylalanine 2 g
  • Phosphorus, P 1375 mg
  • Phytosterols 134 mg
  • Potassium, K 3224 mg
  • Proline 4 g
  • Retinol 255 µg
  • Riboflavin 2 mg
  • Selenium, Se 79 µg
  • Serine 2 g
  • Sodium, Na 6864 mg
  • Starch 48 g
  • Sucrose 1 g
  • Sugars, total 16 g
  • Thiamin 2 mg
  • Threonine 2 g
  • Tocopherol, gamma 4 mg
  • Tryptophan 1 g
  • Tyrosine 2 g
  • Valine 3 g
  • Vitamin D (D2 + D3) 1 µg
  • Water 963 g
  • Zinc, Zn 8 mg
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