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.

2
Servings
1570
Calories Per Serving
Deliver Ingredients

Ingredients

Oven Roasted Tomato Sauce

  • 4  Pounds  plum tomatoes, quartered
  • 1  Cup  chopped onion
  • garlic cloves
  • 2  Teaspoons  kosher salt
  • 1  Teaspoon  red pepper flakes
  • 1  Teaspoon  sugar
  • 1/2  Cup  olive oil
  • 1/2  Cup  snipped fresh basil

Toppings:

  • 1  Cup  shredded mozzarella
  • 1/4  Cup  parmesan cheese
  • 1  Teaspoon  oregano

For the dough:

  • 1  Cup  all-purpose flour
  • 1/2  Teaspoon  baking powder
  • 1/2  Teaspoon  sugar
  • 1/2  Teaspoon  salt
  • 1/3  Cup  beer
  • Olive oil

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.

Nutritional Facts

Total Fat
92g
100%
Sugar
46g
51%
Saturated Fat
20g
83%
Cholesterol
109mg
36%
Carbohydrate, by difference
142g
100%
Protein
58g
100%
Vitamin A, RAE
474µg
68%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
85mg
100%
Vitamin K (phylloquinone)
286µg
100%
Calcium, Ca
1464mg
100%
Choline, total
138mg
32%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Fluoride, F
14µg
0%
Folate, total
205µg
51%
Iron, Fe
18mg
100%
Magnesium, Mg
259mg
81%
Manganese, Mn
2mg
100%
Niacin
14mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
1156mg
100%
Riboflavin
1mg
91%
Selenium, Se
64µg
100%
Sodium, Na
4215mg
100%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
1066g
39%
Zinc, Zn
8mg
100%

Pizza Shopping Tip

Pressed for time on a busy weeknight, but don't want to settle for frozen pizza? Start with ready-made pizza crusts. You'll still be able to add your own sauce and fresh ingredients for a homemade taste.

Pizza Cooking Tip

If you're attempting to make your own dough, make sure to keep your work surface lightly dusted with flour, or the dough may stick.

Pizza Wine Pairing

Grenache, gamay, nero d'avola, pinotage, rosé; pinot gris/grigio with seafood pizza; albariño with white pizza.