Stove Top Personal Pizza

Surprisingly I didn’t miss the snow this winter. Maybe a little bit, a tiny little itty bit, but mostly not. Winter in Seattle is mild, dark, cold, and rainy for sure, but no half melted slush, cold feet traipsing through half-shoveled sidewalks, sleeting ice in your face, and below freezing temperatures that require wearing leggings under your jeans and trying to decide if you should change out of them when you get too hot at work. Thank you, Seattle. Thank you for your mild winter that is slowly morphing into a beautiful spring!

Spring is gorgeous out in the Pacific Northwest! There are colorful flowers of every kind everywhere and though there aren’t many plants and parks in the city, there are plenty of places within reach to see nature’s beauty at it’s best: Golden Gardens, Magnuson Park, and Discovery Park to name a few. Even just running around Green Lake in my own backyard is a beautiful sight that I am grateful for every day. (It’s usually not that blue, but I’ll take it!)

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It still isn’t hot here yet, which I’m happy about, but the hot weather will be here before we know it, and with that the need to find meals that don’t require the oven (or at least not for very long). Last weekend, after returning from a run and feeling rather warm, I wanted to make a pizza without heating up the apartment. I had pizza dough and toppings ready to go and wanted to make something quick. Enter stove-top personal pizza! It goes in the broiler just a few short minutes at the end to brown the cheese (which I suppose you could totally skip) and then you quickly turn off the oven before the heat takes over. Perfect for a quick weeknight meal or a quick weekend lunch!

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Bon appetit!

Stove Top Personal Pizza

tennis ball size blob of easy homemade pizza dough* (see recipe below)

pizza sauce

cheese

toppings of your choice

Heat a large cast iron skillet or broiler proof pan over medium heat. Swirl a glug of olive oil in and let your pan heat up. Meanwhile roll out your dough on a floured surface until it is about a 1/4 inch thick. Make sure it is not too big for your pan! When the pan is hot, make sure the oil has coated the pan and carefully lay your rolled out dough circle in.

Now is the time to turn your preheat broiler to high. Allow your dough to cook in the pan for a minute or so, watching for bubbles to start forming on the surface. Using a wide spatula or tongs carefully flip your pizza and gently press down to brown the other side. You can also lift it up to check for doneness before flipping and give it a little longer if needed.

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Check out those bubbles!

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Top with sauce, cheese and other toppings and allow to cook on the heat another minute. Turn off your burner and carefully transfer the topped pizza to the oven to broil, keeping an eye out so the cheese doesn’t burn. Broil for 5-8 minutes, depending on your broiler and how well done you want your pizza. Remove, let cool, and serve it up! Be careful as it will be hot and fresh from the oven!

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If you totally want to skip the broiler you probably could, but don’t expect browning. You would want to just leave it on the heat long enough to melt the cheese and heat your toppings. You could also cover it with a lid to encourage melting, but you might end up with a steamed, soggy crust. Broiler is best and when I did it, it had hardly heated up so it didn’t make the apartment hot.

Happy spring! Happy eating 🙂

And if you want to make your own dough, here’s a recipe. Make ahead of time and store in the fridge for when you’re ready!

 

* Easy Homemade Pizza Dough – no kneading!

(makes enough for probably 6 personal pizzas) from Artisan Breads in Five Minutes a Day

1.5 cups lukewarm water

2 1/4 tsp active dry yeast (1 packet)

2 1/4 tsp Kosher salt

1/2 cup whole wheat flour

2 3/4 cup unbleached all-purpose flour

Mix the yeast and salt with water in a large bowl that has a lid. Add whole wheat flour and all-purpose and mix with a wooden spoon, using your hands to incorporate the last bit of flour if necessary (alternatively you can do the whole thing with a food processor or stand mixer). Cover the bowl with the lid, leaving it not completely sealed and let rise at room temperature for 2 hours or until doubled in size. Refrigerate until ready to use (dough is easiest to use when cold). Dough can be used for up to a week after making it if kept refrigerated.

 

 

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3 thoughts on “Stove Top Personal Pizza

  1. I have been working on my bread baking technique using “My Bread” by Jim Lahey for guidance. A co-worker recently mentioned Artisan Bread in 5 Minutes, and now you have too. So I got a copy of that one from the library and am starting to try some of its recipes too. I appreciate the simpler layout of the first book, but the real test will be when I do a side-by-side bake-off to see which one makes the better bread. Lahey’s technique does require more advance planning with its 18 hour rise. But it does produce some really impressive results with not much effort.

    The “New” 5 Minute book has a bunch of gluten-free recipes. I hope I can find one that makes something that Aunt Betsy will like, since she has not been happy with the gluten-free options she gets at the grocery store.

    UJ

    • So glad I inspired you to check out the book. I like it for it’s ease and lack of kneading. An 18-hour rise is pretty epic though. Is that all at room temperature or in the fridge?

      Is Aunt Betsy eating gluten-free?

      • Room temp. My book is also no knead. Otherwise it’s a deal breaker (for me).

        I don’t think Betsy is hard core glutless.

        UJ

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