Thin-Crust Stovetop Pizza

By
Staff Writer
Thin-Crust Stovetop Pizza
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.

Ready in
15 m
2
Servings
1317
Calories Per Serving
Deliver Ingredients
Makes
2 pizzas

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.

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.

Nutritional Facts

Total Fat
90g
100%
Sugar
31g
N/A
Saturated Fat
20g
99%
Cholesterol
54mg
18%
Protein
34g
67%
Carbs
100g
33%
Vitamin A
545µg
61%
Vitamin B12
1µg
24%
Vitamin B6
1mg
51%
Vitamin C
134mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
16mg
79%
Vitamin K
145µg
100%
Calcium
688mg
69%
Fiber
15g
58%
Folate (food)
183µg
N/A
Folate equivalent (total)
347µg
87%
Folic acid
96µg
N/A
Iron
7mg
39%
Magnesium
150mg
37%
Monounsaturated
57g
N/A
Niacin (B3)
10mg
48%
Phosphorus
740mg
100%
Polyunsaturated
9g
N/A
Potassium
2467mg
70%
Riboflavin (B2)
0.7mg
43.6%
Sodium
2902mg
100%
Sugars, added
3g
N/A
Thiamin (B1)
0.9mg
60.3%
Zinc
4mg
29%

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