Thin-Crust Stovetop Pizza

Thin-Crust Stovetop Pizza
2.8 from 6 ratings
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.
  • 4 pound plum tomatoes, quartered
  • 1 cup chopped onion
  • 4 garlic cloves
  • 2 teaspoon kosher salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1/2 cup olive oil
  • 1/2 cup snipped fresh basil
  • 1 cup shredded mozzarella
  • 1/4 cup parmesan cheese
  • 1 teaspoon oregano
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/3 cup beer
  • olive oil
  1. 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.
  2. 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.
  3. 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.
  4. Flip dough and top with tomato sauce and half of cheese mixture.
  5. Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes.
  6. Broil for 2 to 3 minutes to get a nice crisp top crust.