Pan Pizza Without Oven

PIZZA, PIZZA, PIZZA…

We love Pizza!
Unfortunately, here at the countryside of Malawi we have almost no possibility to buy one of this crispy, cheesy… how to the Africaans say? Lecker Pizza!!!

First of all, we are so happy, that we could get MOZZARELLA in Lilongwe!!! Guys, that’s real luxury for us!!!
Second, that we could get OLIVES!
And third, at the moment we have POWER and INTERNET ACCESS, what means I can write my recipe down for you! Happy smiley

Pan Pizza
 

Pan Pizza Without Oven
 
Prep time
Cook time
Total time
 
Pan pizza recipe on the stove top.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 2
Ingredients
For the pizza dough (2 large pizzas)
  • 280 g (2⅕ US cups) strong white bread flour + plus more flour for the work surface
  • 70 g (½ US cup) semolina
  • 230 ml (about 2 tablespoons short of 1 cup) lukewarm water
  • 1 teaspoon salt
  • 7 g sachet of dried yeast
  • pinch of sugar
  • 1 tablespoon olive oil
For the tomato sauce (4 pizzas)
  • 1 tablespoon olive oil
  • 1 small onion, chopped (optional)
  • 2 cloves garlic, crushed
  • 1 tin/400 g/14 oz tomatoes, chopped
  • 2 tablespoons/30 g tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon basil, fresh or dried
  • salt and pepper to taste
For the tuna, olives, mozzarella and fried egg pizza topping (4 pizzas)
  • 1 tin/160 g tuna
  • 1 small onion, sliced
  • 200 g buffalo mozzarella cheese
  • olives
  • oregano, salt, pepper
  • 4 eggs, fried
  • extra virgin olive oil
  • optional: Parmesan cheese
For the chicken, pineapple and mozzarella pizza topping:
  • leftover or fried chicken, sliced
  • pineapple, thinly sliced
  • buffalo mozzarella cheese,
  • oregano, salt, pepper
  • extra virgin olive oil
  • optional: Parmesan cheese, grated
Instructions
Making the dough:
  1. If you're using ACTIVE DRY YEAST, place it with a pinch of sugar in a measuring jug and mix with 50 ml/4 tbsp of the lukewarm water. Leave the yeast mixture in a warm place for 10 minutes. If you're using INSTANT YEAST, it doesn't need to be dissolved into water, you can mix it into the other dry ingredients.
  2. Mix the flour and semolina with the salt in a large bowl and make a well in the center. Add the oil, the yeast mixture and the remaining water. Using a wooden spoon or a fork, mix to form a dough.
  3. Turn the dough out on to a floured surface. Knead the dough for 10 minutes or until soft, smooth and elastic. If the dough is too sticky, add a little more flour.
  4. Place the dough in a lightly greased bowl. Roll the dough inside the bowl, lightly coating the surface with oil. Cover with a damp tea towel or plastic wrap and leave to rest in a warm place for 2 hours until the dough has doubled in size.
Cooking the tomato sauce:
  1. To make the pizza sauce, heat olive oil in a large saucepan, add onion and fry over moderate heat for 5 - 10 minutes until golden. Add the garlic and cook for another minute. Add the crushed tomatoes to the mix. Season with salt and pepper, to taste and add tomato paste, basil and oregano. Bring to the boil and simmer on low for 30 minutes or until the sauce is thickened, stirring occasionally. If desired, mash up the sauce with a wooden spoon, a potato masher or blend the sauce with a stick blender or strain through a coarse sieve.
Shaping the dough:
  1. Take the dough, dust your surface and the dough with flour. Divide the dough in half. Press one of the halves in the middle with your fist, then use your hands to stretch the ball of dough into a circle, roughly round shape with a border in size of your pan. Sprinkle some flour onto your work surface and place the pizza bases on it. Repeat it with your second dough, cover both pizza bases with a dishtowel and leave to rest in a warm place for further 10 minutes.
Preparing the toppings:
  1. Meanwhile prepare the rest of your preferred toppings. Have the tomato sauce, chop the cheese, slice the onion and any raw food like chicken or egg should be fried before assembling the pizza. Place your favorite toppings close to the stove, so that you can reach them easily while cooking the pizza.
Frying pan pizza:
  1. Film a large frying pan with olive oil and turn heat to medium. Transfer the circle of pizza dough in it and cover it with a lid. Reduce the heat, and fry for 8 - 10 minutes or until the base is golden.
  2. Using a spatula, flip the pizza base to the other side. If desired, film the pan with olive oil again, before you turn the pizza.
  3. Drizzle the golden side with a little extra virgin olive oil and spread a thin layer of tomato sauce across the base avoiding the edge. Sprinkle with cheese, oregano, a bit of salt and pepper and the remaining toppings.
  4. Cover the pan and continue cooking on a low heat for 8 - 10 minutes or until the base is crispy and the cheese has melted. After a few minutes peek under the bottom of the pizza to make sure it gets golden but doesn't burn. Serve immediately.
  5. Repeat with the second dough.
Notes
Variations:
280 g (2⅕ US cups) strong white bread flour and 70 g semolina (½ US cup), semolina can be replaced by 350 g (2¾ cups) strong white bread flour.
Use ready-made pizza or bread dough.
Tomato sauce can be replaced by thin tomato slices.

RAW MEAT, EGGS AND CERTAIN VEGETABLES SHOULD BE COOKED (chicken, mince, mushrooms) before you make the pizza topping!
If a crispy bacon or pepper is desired on the pizza, then fry first.

Okay, that was my simple, cheap and possible variation of a PAN PIZZA RECIPE ON THE STOVE TOP.

The following one is a perfect pizza recipe of the Italian chef Gennaro Contaldo on Jamie Oliver’s Food Tube.

He explains exactly how to make the traditional Pizza, from kneading the dough to making the classic margherita topping. Genius!
 

Gennaro’s Recipe is here.

For this topic further helpful links:

How to make pizza from scratch – Jamie Oliver

Italian pizza using active dried yeast | Pizza recipes – italyum

How To Make Skillet Pizza on the Stove Top – Recipe | The Kitchn

 

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