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Stove Top Pizza An Epic Fail For You Too? Make This Tweak And You’ll Be In Pizza Heaven

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Stove Top Pizza An Epic Fail For You Too? Make This Tweak And You’ll Be In Pizza Heaven

February 29, 2016 @ 8:14 am
by e.neil
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Bouncing around on social media, I came across a life-changing recipe for stove top pizza without an oven. Or so I thought. It worked wonderfully for me… but only when I was using a non-stick pan.
I tried it in a cast iron pan, and the bottom burned. Then I shared the recipe with friends and family.
They had disastrous results. We're talking a total waste… burned pizza, crust needing to be chiseled off the pan… They, too, didn't use a non-stick pan. I wanted to use the recipe in a way that would result in a great pizza across the board.

So I took it back to the oven.

First, let me just give full disclosure and say I absolutely LOVED the original idea of making this pizza on the stove top in a large frying pan. But it became clear really quickly that this recipe just won't work for everyone. And we all deserve to have wonderful pizza, don't we?

Also, I made a couple of adjustments that just wound up knocking this pizza out of the park.

Here's how you can do it too:
1 / 2 cup self-raising flour
1 / 2 cup all purpose flour
2 / 3 cup warm water
pinch of salt
1 tsp dried yeast
1 tsp honey
1 / 2 tsp round oregano
1 / 2 tsp ground basil
PLUS any topping you want.
I do a tomato sauce, shredded mozzarella, onion, and peperoni on a lazy day… Or tons of veggies on a non-lazy day as prep time increases with each veggie I want to add.

Here's what you do:

Directly in the skillet, add the flours, warm water, salt yeast honey and herbs. Mix them together. The dough will be wet.
Slather on your sauce. Toss the other toppings on.
Cook 5 minutes on high with the lid on. Cook 10 minutes on medium with the lid ajar so steam can escape.

That's the original “on the stove” recipe.
Stove Top Pizza - Pea Meal Bacon And Pineapple Topping
However, I simply took it to a sheet pan instead of a skillet. Then spread it out on the sheet pan and baked it for 15 minutes @ 250 degrees C (480 degrees F).

Ways to be adventurous:
Put other fresh herbs in the crust. I have lavender and rosemary in my garden. I've chopped up leaves of either of these and used them in the crust. If you're using fresh herbs, it's helpful to chop them then toss them in flour to distribute them evenly. The flour binds to the moisture of the cut herb and keeps it from clumping up, so no one gets a big bite of herbs in a lump. Nasty.

Try putting cheese in the crust. Parmesan is nice. Mozzarella is fun, too.

Go a bit exotic with toppings. Even beyond ham and pineapple! How about shredded fresh ginger and sliced smoked duck breast? Goat sausages and feta cheese? Sound crazy? Hey – you only live once.
As a final note, I also moved the recipe over to a “hot pot” or Japanese “nabe.”
If you don't know what that is, it's basically an electric skillet.

I put it on the highest setting, and followed the instructions for the stove top pizza recipe. I used chopsticks to lift up the pan for the final 10 minute run at medium heat. It worked perfectly. But again, the electric skillet had a non-stick surface.
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