If you make your pizza sauce ahead of time it's great. Store bought pizza sauce is just as good. Broiling the pizza is not necessary, but it browns the pizza on top to make it more appetizing.
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
This makes more sauce than you'll need for pizzas. Use leftovers as a light pasta sauce.
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Sprinkle of oregano
- 1 cup all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. sugar
- 1/2 tsp. salt
- 1/3 cup beer
- Olive oil
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.
Broil for 2 to 3 minutes to get a nice crisp top crust.
~Adapted from Cook's Country
Cuisine at Home