Twenty minutes from conception to the plate. Delicious stovetop pizza. Yes, we love anchovies. Can you spy those salty little morsels?
Awhile ago, someone shared a recipe for a homemade scratch pizza that could be made from start to finish in one pan on the stovetop. Intriguing. We usually make batches of pizza crusts which we partially bake and keep at the ready in our freezer. Of course, making our traditional crusts from yeasted dough takes time, not to mention space in the freezer. So we tried the stovetop pizza to see if this speedy pizza would cut the mustard.
What we discovered is a terrific method for making pizza in a galley, in a small camper kitchen, or anytime you want to quickly whip up a pizza. Heck, this is faster than ordering a pizza to be delivered!
The fifty dollar question… How’s the crust? No doubt, whether you make it in a wood-fired oven, a regular oven or over a grill, a traditional crust has a fuller flavor and better texture. But this quick homemade crust is quite good. Experiment with the heating till you get it just right, and you’ll end up with a crust that has better taste and texture than just about any ready-made frozen pizza or the soggy stuff delivered to your house. If one person creates the dough while the other whips up a sauce and grates the cheese, you can make one of these in 20 minutes! The crust is nice and crispy and is substantial enough to handle a lot of toppings. Use a non-stick pan such as those made by Scanpan or Swiss Diamond, and you won’t believe how easily the pizza slides out of the pan and onto a cutting board. Magical! And clean-up’s a piece of cake. So, the final verdict is four thumbs up. This is definitely a recipe that will go into our main collection.
20 Minute Stovetop Pizza
- 1 cup all purpose flour
- 1 tsp yeast
- 1 tsp granulated sugar
- 1 tsp salt
- 2/3 cup warm water (105 degrees F/41 C)
- Whisk together flour, yeast, sugar and salt in a large pan. Make sure to use a pan with a fitted lid. We use an 11-inch (28 cm) pan.
- Stir water into the flour mixture. Mix well.
- Evenly spread dough on the bottom of pan using a rubber spatula.
- Top with your favorite toppings.
- Cover pan with fitted lid. Cook pizza for 5 minutes on heat a little hotter than medium.
- Continue cooking pizza for 10 more minutes on medium heat. Either vent the lid during this cooking or wipe out the condensation on lid to avoid a soggy pizza.
- Slide the pizza out onto a cutting board and enjoy!