Hmmm… Under what circumstances do we call for a stovetop pizza?
Maybe you are living a hostel and your nearest pantry doesn’t have an oven?
Waking up in the middle of the night, craving pizza?
You are out of frozen pizza?
If you were like my beloved, who is at a lost staring of a full pantry but nothing to cook?
Well, this may or may not be your solution, but if you are interested in how to make a stovetop pizza, then please read on.
I’ve just purchased another 4 Ingredients cook book by Kim McCosker , this time is called the One Pot One Bowl. This is the third addition of the 4 Ingredients cookbook to my existing collection of 4 Ingredients Christmas and 4 Ingredients Fast, Fresh and Healthy which I enjoy reading but haven’t tried any of the recipes yet. When it comes to cooking with a limited number of ingredients and incorporate it into your lifestyle, I really admire those who can i.e. Kim and Jules from the Stone Soup!
If you’re wondering how the “crust” turned out, well don’t expect it to taste like the conventional pizza crust as this one doesn’t require yeast nor effort in working the dough. The surface which touched the pan turned out to be delightfully crunchy…and because of the self-raising flour, it leavened a little…so it is fluffy, like a cross between a pancake and pizza bread. Also, don’t be alarm when you see a sticky dough. Just follow the instructions carefully and trust me, it will turn out ok, just like a pizza we are all familiar with. 😛
(adapted from 4 Ingredients – One Pot One Bowl by Kim McCosker)
- 1 cup (175g/ 6 oz) self raising flour
- 2 tbsps olive oil
- 4 tbsps pizza sauce (I have used basil pesto and Leggo’s Stir Through sauce)
- 100g/3.5 oz mozzarella cheese
plus 2/3 cup(165 ml) water
- In a 20cm/8-inched non-stick frying pan, mix together the flour, oil with 2/3 cup water and a good pinch of salt with a spatula (I used a wooden spoon).
- The dough will appear very sticky, simply work it around the bottom of the pan to form a nice dough. (So what I’ve done was mix until it formed a sticky dough, then used the back of a metal spoon to flatten the dough resembling the pizza base.)
- Spoon the pizza sauce onto the dough and spread to cover. (Cover the dough all the way to the edge, despite my photo showed otherwise. As during the cooking process, I have actually added more sauce to cover the entire surface of the dough.)
- Break the cheese into pieces and sprinkle over, then season with sea salt and pepper. (This depends on the type/brand of sauces you use as you may want to omit the salt, which I did.)
- Cover with a lid and cook on a medium heat for 10 minutes. (The time specified on the recipe is quite spot on.)
- Carefully slide the pizza out onto a board. Let it sit for 2 minutes to cool before cutting it into wedges to serve.
abby @ thingsforboys says
I’m impressed that is a 4 ingredient pizza…looks great! What leggo’s sauce did you use? I love the sundried tomato and garlic one so much, I never buy any other flavour. We make tuna pasta and stuffed capsicums with it.
I actually quite like most of the leggo’s stir through sauce range.. for this pizza i used the tomato, olive and chilli… originally intended for pasta. I do agree that the sundried tomatoes and garlic is the better one 🙂
Low Fat Chick says
That looks amazing. The photos make me hungry. I will have to try it out.
I am the one waking up in the middle of the nigh craving for pizza person. Simple and yummy recipe. Sometimes when in a creative mood we like to experiment on toppings.
I read about a similar dish in BBC Good Food several months ago and thought: this would never work. Boy, was I wrong, because your pictures are gorgeous and making me drool, I need to try it!
That looks incredible. I think I know what we’re having for dinner.
Have you tried this with regular AP flour or is self-rising required?
Self-rising flour. If you use AP flour you gotta add baking powder… you need a leavener in the flour.
OH emily my heart screamed of happiness ;). Sadly me and my partner moved into an apartment where our oven was already broken so we are surviving without an oven. This recipe is fantastic and I will definitely try it soon ^_^. I will probably spreadh the crust a bit more thinner and dump a lot of stuff on top 🙂
I tried to spread it thinner..but the stickiness of the dough kinda makes it hard to spread it into thin crust. Hope you have better luck (or skill) than me in doing so. 🙂
YUM! I cannot wait to try this!
Lisa @ Snappy Gourmet says
I’ve never made a stovetop pizza. This sounds great!
I made this tonight and it was fast and easy and fabulous! Thanks for sharing! I say add a touch more salt and herbs to the crust. I will make this again very soon!
Hi Hollie, glad that you liked it! I’m thankful for the 4 Ingredients recipe book. 🙂
I made this tonight and followed all the directions and timing exactly, but it was still doughy and starting to burn. Any suggestions? Do you think the amount of dough could be cut in half to make a thinner, more well-done crust?
Sorry to hear that. What’s your heat setting when you make the pizza? I would suggest the heat setting should go to the minimum. The full amount of dough is just right to cover the 20cm pan. Were you using the same size of pan or smaller? Hope this helps! 🙂
Same size pan, and medium heat:(
Hi Audrey, if you are going to try this again, I would suggest low heat (go as minimum as possible).
If you were to use all-purpose flour for this recipe, how much baking powder would you add? Same with white whole wheat flour. Thanks in advance!
I did some research online and for one cup of self-raising flour = 1 cup of all-purpose flour + 1.5 tsp baking powder + 0.5 tsp salt.
Hope this helps! 🙂
Yes it does! Thank you so much. I think I may be trying this for dinner 🙂 I’ll let you know how it turns out for me!
Well, I made it tonight using the flour tip you gave me and it worked wonderfully! And I used white whole wheat flour too, so know that that works if you ever want to try it 🙂 I threw some peppers and onions on the pizza and whipped together a quick sauce and dinner was ready! 🙂
that is looking amazing have to try it …
Found this on Pinterest and tried it tonight! Loved it. Worked great with wheat flour. My stovetop has number settings and I set mine to between 2 and 3 and it cooked nicely. I also was able to use a bit less dough to make it thinner. I just used a spoon to spread my sauce and thinned out the crust using the spoon and it spread nicely. Thanks for this!
I just gave this a go and it didn’t work for me at all! Although I spread the dough out so it wasn’t too thick, I ended up with cooked outsides and raw innards. My sister also tried it and had the same result! Even though I didn’t complete the pizza, I still tasted the base and it tasted quite bland, like flour. Any tips to make this work next time because I love the idea!
I’m sorry to hear that the pizza did not turn out well for you. On what heat setting did you cook the pizza on? The only thing I can think of is to try cooking over the lowest heat setting and cook a little more than 10 minutes after you place a lid on the pan.
Lillian @ My Recipe Journey says
I made this and loved it! I cooked mine for 20 minutes on number 4 of my stove dial! Great pizza for a light snack or lunch! I’ll be posting this on my blog tomorrow morning with a link back here! Thanks for sharing!
I found this recipe on Pintrest and thought “let it me try it out” and what a trial it has been. The first pizza was polished off without me getting a single bite and so I made a second one and hogged half of it down. Wonderful and simply great.
thank you for the great recipe
I was pleased that it cooked through and the base was crispy but it tasted like a scone!
I ate it as I was so hungry but needs some tweaking to wow me.