Thin-Crust Stovetop Pizza Recipe


Nutrition

Cal/Serving: 1,286
Daily Value: 64%
Servings: 2

High-Fiber
Fat86g133%
Saturated19g97%
Carbs100g33%
Fiber15g59%
Sugars31g0%
Protein34g68%
Cholesterol54mg18%
Sodium3629mg151%
Calcium702mg70%
Magnesium153mg38%
Potassium2484mg71%
Iron7mg40%
Zinc4mg29%
Vitamin A8990IU180%
Vitamin C135mg224%
Thiamin (B1)1mg56%
Riboflavin (B2)1mg38%
Niacin (B3)10mg48%
Vitamin B61mg50%
Folic Acid (B9)283µg71%
Vitamin B121µg24%
Vitamin D0µg0%
Vitamin E15mg77%
Vitamin K164µg205%
Fatty acids, total monounsaturated54g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

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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.

2.333335
Ratings6

INGREDIENTS

Oven Roasted Tomato Sauce :

  • 4 pounds plum tomatoes, quartered
  • 1 cup chopped onion
  • 4 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.

Recipe Details

Servings: 2
Total time: 15 minutes
Cuisine: Pizza
Special Designations: Vegetarian, Kid-friendly

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