Receta Thin-Crust Stovetop Pizza
If you're in a pinch for time and don't want to preheat your oven, make a pizza on the stove in less than five minutes. The bottom crust is crunchy and the top is toasted for a just a minute under the broiler to give it that wood-fired oven feel - simple and fast.
Thin-Crust Stovetop Pizza
- Oven Roasted Tomato Sauce: (or store-bought pizza sauce)
- 4 lbs. plum tomatoes quartered (about 8 cups)
- 1 cup chopped onion
- 4 cloves garlic, whole
- 2 tsp. kosher salt
- 1 tsp. red pepper flakes
- 1 tsp. sugar
- 1/2 cup olive oil
- 1/2 cup snipped fresh basil
- Preheat oven to 450 degrees F. Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar. Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened. Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky. Stir in basil.
- This makes more sauce than you'll need for pizzas. Use leftovers as a light pasta sauce.
- Toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Sprinkle of oregano
- Dough:
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/3 cup beer
- Olive oil
Combine flour, baking powder, sugar and salt in food processor. Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minute. Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.
Divide dough in half. Roll each half into a very thin 9-inch round. Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking. Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes.
Flip dough and top with tomato sauce and half of cheese mixture.
Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes.
Broil for 2 to 3 minutes to get a nice crisp top crust.
~Adapted from Cook's Country
Cuisine at Home