My daughter shared a video for this recipe from Chefs Toolbox a few weeks ago. I was intrigued – you know how looks can be deceiving – I was a bit skeptical but I gave it a try.
There were a few things to consider before starting to make this recipe. Yes, I jumped right in and figured out the details as I went along.
My mission here was to save you the mess so you can make a personal size pizza in 20 minutes – no joke!!. So Here Goes:
First, “The Pan” in the video is not a pan most of us have in our cooking arsenal.
Second, “Pan Size” – there was no mention of the size, so of course I jumped in with a large pan and the dough didn’t even cover half the pan. The small amount of dough – 1 cup total flour – will only cover a 10 inch pan. This recipe makes a “personal size” pizza.
So now that I’ve given you the rundown on making Stove Top Pizza, you must give it a try. It really does take only 20 minutes to make. Just have everything ready. I had leftover marinara sauce, half of a fresh mozzarella, grape tomatoes and olives in the fridge. I used them all.
You can use any toppings you like for your personal size pizza. Make it your own. You can make this on the weekends with the kids and make one for everyone with their own favorite toppings.
- ½ cup self-raising flour (you can substitute ½ cup all purpose flour and ¾ tsp. baking powder)
- ½ cup all purpose flour
- ⅛ tsp. Kosher Salt
- ½ tsp. of dried yeast
- ½ tsp. honey
- ⅔ cup warm water
- ½ cup pizza sauce (use homemade or your favorite brand)
- 4-6 slices of mozzarella
- ½ cup sliced grape tomatoes & ½ cup sliced olives (optional)
- 1 tablespoon chopped fresh parsley
- 2-3 basil leaves sliced thin
- Combine the first six ingredients in the pan and mix well with a wooden spoon.
- Spread the well mixed dough to cover the bottom of the pan, spread as evenly as possible. Cook a few minutes until the bottom of the dough starts to lightly brown - only takes 3-4 minutes then flip the dough over.
- Now spread the sauce over the top of the dough. Add the toppings - cheese, olives, herbs, etc. and cover the pan. Cook for approximately 5 minutes.
- After 5 minutes lift the lid slightly just to allow the steam to escape a bit, reduce heat to medium/low heat and continue to cook for 10 to 12 minutes.
I have Calphalon hard anodized saute pan said to be non-stick which I used. I forgot to spray it – not unusual for me – but anyway this pizza recipe did not stick in my pan. Here’s a photo .
After tasting the pizza I realized I didn’t add the usual seasonings I usually add to my homemade pizza. Be sure to add some additional seasonings in the dough when mixing and add oregano, basil and/or red pepper flakes to your toppings if you wish.
There is a recipe on the Chef’s Tool Box site but it is totally different than the video recipe I worked with. It doubles the dough recipe which will fit into a larger pan, however I did not try this full size recipe as yet.
At some point I will try making the full size pizza since this recipe is only a 10 inch personal pizza – not family size – Grampy had to go out and buy a pizza to fill his cavity for dinner.
Here are a few recipes to help when making pizza at home:
Here is another skillet pizza you might enjoy:
I’ve shared this with Simple Supper Tuesday