Hmmm… Under what circumstances do we call for a stovetop pizza?
Maybe you are living a hostel and your nearest pantry doesn’t have an oven?
Waking up in the middle of the night, craving pizza?
You are out of frozen pizza?
If you were like my beloved, who is at a lost staring of a full pantry but nothing to cook?
Well, this may or may not be your solution, but if you are interested in how to make a stovetop pizza, then please read on.
I’ve just purchased another 4 Ingredients cook book by Kim McCosker , this time is called the One Pot One Bowl. This is the third addition of the 4 Ingredients cookbook to my existing collection of 4 Ingredients Christmas and 4 Ingredients Fast, Fresh and Healthy which I enjoy reading but haven’t tried any of the recipes yet. When it comes to cooking with a limited number of ingredients and incorporate it into your lifestyle, I really admire those who can i.e. Kim and Jules from the Stone Soup!
If you’re wondering how the “crust” turned out, well don’t expect it to taste like the conventional pizza crust as this one doesn’t require yeast nor effort in working the dough. The surface which touched the pan turned out to be delightfully crunchy…and because of the self-raising flour, it leavened a little…so it is fluffy, like a cross between a pancake and pizza bread. Also, don’t be alarm when you see a sticky dough. Just follow the instructions carefully and trust me, it will turn out ok, just like a pizza we are all familiar with. 😛
(adapted from 4 Ingredients – One Pot One Bowl by Kim McCosker)
- 1 cup (175g/ 6 oz) self raising flour
- 2 tbsps olive oil
- 4 tbsps pizza sauce (I have used basil pesto and Leggo’s Stir Through sauce)
- 100g/3.5 oz mozzarella cheese
plus 2/3 cup(165 ml) water
- In a 20cm/8-inched non-stick frying pan, mix together the flour, oil with 2/3 cup water and a good pinch of salt with a spatula (I used a wooden spoon).
- The dough will appear very sticky, simply work it around the bottom of the pan to form a nice dough. (So what I’ve done was mix until it formed a sticky dough, then used the back of a metal spoon to flatten the dough resembling the pizza base.)
- Spoon the pizza sauce onto the dough and spread to cover. (Cover the dough all the way to the edge, despite my photo showed otherwise. As during the cooking process, I have actually added more sauce to cover the entire surface of the dough.)
- Break the cheese into pieces and sprinkle over, then season with sea salt and pepper. (This depends on the type/brand of sauces you use as you may want to omit the salt, which I did.)
- Cover with a lid and cook on a medium heat for 10 minutes. (The time specified on the recipe is quite spot on.)
- Carefully slide the pizza out onto a board. Let it sit for 2 minutes to cool before cutting it into wedges to serve.
More AWESOME PIZZA recipes:
Pizza Scrolls with Smoked Chicken & Craisins (My Lunch Box Favourite!)
Meatzza by Nigella Lawson (from her book “Nigellissima”)