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Stove-top Pizza

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the chefs tools
  • como advanced 28cm Saute Pan
  • Digital Timer/Thermometer
  • Electronic Scales
  • Silicone Egg Flip
  • Silicone Spoon
the ingredients
  • Dough:
  • 1 cup self-raising flour
  • 1 cup plain flour
  • Good pinch of salt
  • 1 rounded teaspoon of dried yeast
  • 1 teaspoon honey
  • 1 cup lukewarm water
  • Topping suggestion:
  • 1/3 cup pasta sauce of your choice
  • Sliced bocconcini cheese
  • Fresh basil leaves, torn
  • Roasted capsicum strips
  • Semi-sundried tomatoes
Prep: 10 minutes / Cook: 20 minutes / Makes: 1

the fun
  • Combine all dough ingredients in Sauté Pan and mix well.
  • Press dough using the tips of your fingers, until the base of the pan is covered.
  • Spread the pasta sauce onto the dough taking it as close to the edge as possible.
  • Add other toppings of your choice.
  • Place the pan (with the pizza inside) over medium heat and covers, making sure the vents are closed. Cook 5 minutes.
  • Turn lid to open side steam vents, reduce heat to medium low and cook for a further 20 minutes.
  • Remove from heat and using Egg Flip lift pizza from pan onto a board or serving platter. Serve immediately.
 

CHEF'S TIP
The salt is to enhance the flavour of the dough and the honey is the food for the yeast to grow.

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User Comments:

RE:Stove-top Pizza

Amased at how quick it was to put together; one dish to clean, and pizza was YUMMY...very definately a winner!

By: Sue 10/10/2010 12:14:20 AM
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