Here is a very easy pizza recipe that you can make just using your non-stick skillet! I was perusing S&R last week, as usual, when I saw these cheeses on sale, and thought that they would make excellent pizza toppings!
Emborg Gouda Slices, Pizza Topping, and Shredded Mozzarella were on sale! I plan to use the Pizza Topping and Mozzarella to make pizza, while the Gouda will be excellent in a panini! Or maybe with Chicken Cordon Bleu.
I just wanted to keep them on hand in case we were stuck at home during the typhoon last weekend – if our area gets flooded and we can’t go out for anything, at least I can easily make pizza at home!
This stove top pizza recipe has been making the rounds on the internet. I first saw a video of how to make stove top pizza on Facebook, then subsequently found other videos on YouTube.
I was nervous about the pizza dough – I didn’t know how it would turn out since it was my first time to try this recipe. I had planned to buy some frozen pizza crust over the weekend and use that instead of making the dough from scratch, but I didn’t have time to stop by any supermarket.
So anyway, I tried making this pizza. I made this 3 times last weekend! It’s actually very easy. As long as you have all the ingredients you need, you can whip this up in 20 minutes!
The basic dough recipe is:
- 1 cup flour
- a pinch of salt
- 1 tsp baking powder
- 2/3 cup warm water (not hot)
- 1 tsp of sugar or 1 tsp of honey
- 1 tsp of instant yeast
- 1 tablespoon of oil
Normally, you’d just mix all the dry ingredients together, then add the water and mix. However, I’ve had my instant dry yeast in the freezer for a long time, so I wanted to check if they were still active. To do this, I added the sugar and yeast to the 2/3 cup of water, stirred to dissolve them, and waited for about 10 minutes to see if bubbles formed. If bubbles form, it means the yeast is still active.
While waiting for the yeast to proof, I prepared my pizza toppings. You can add whatever you want. I made a simple pizza with sliced onions and sliced black olives, and another pizza with ham and pineapple (Hawaiian!).
I used this Maple Cured Smoked Ham we bought from S&R:
We keep them in a Ziploc bag after opening so it won’t dry out in the refrigerator.
MAKING THE PIZZA
To make the pizza, start with a clean non-stick round skillet, preferably one that has a cover. There’s no need to wipe it dry if it’s still wet. Put all your dry ingredients, stir the flour, baking powder and salt to mix them. Then add the yeast water. Add a tablespoon of oil.
Mix the wet dough, try to smooth out any lumps. I find it easier to use a silicone spatula. Using the spatula (or any spoon), shape the dough and sort of flatten it into a pizza shape, following the size of the skillet.
Carefully spread the tomato sauce on top. You can use tomato sauce, spaghetti sauce, pizza sauce, whatever you want. On top of the tomato sauce, spread a layer of cheese (about 1/4 of the pack), top with your preferred toppings, then spread with another layer of cheese. I am using a 28 cm skillet and I find that one pack of shredded cheese is good for 2 pizzas.
COOKING THE PIZZA
To cook the pizza, cover the skillet, and turn the heat on medium. Let it cook for 5 minutes (covered), then position the cover in such a way that it is open just a tiny bit, creating a vent. Let it cook like this on medium heat for another 10 minutes. For me, I let the pizza actually cook a little longer than 10 minutes because the crust takes a while to cook. Anyway, just let it cook until all the cheese on top has melted and you think the dough is cooked through.
Carefully slide the pizza onto your cutting board or a plate, slice and serve!
You can also pop the pizza into the broiler if you want to brown the top.
That’s it! Wasn’t that easy?
This is really easy, you can make it from scratch, and you can customize it and put whatever toppings you want! This is going to be something I can make regularly, whenever the mood strikes!
However, I noticed that the crust tends to be a bit dough-y, so next time, I am planning to make thin crust pizzas instead by using half the pizza dough recipe.
I was also afraid that the crust would burn, but surprisingly enough, it didn’t, not even after close to 20 minutes of cooking.
But just in case you don’t feel comfortable making the dough yourself, you can always buy the frozen pizza crusts available at various supermarkets. Just heat up one side of the crust on your skillet (no oil needed), then flip it over. Put the toppings on the heated side. This way, you’ll avoid under-cooked pizza crusts 🙂
That’s it! Hope you enjoyed this.
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The Barat Queen
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