Monday, December 10, 2012

Thin-Crust Skillet 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.

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
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.

  • 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
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


  1. That is an excellent pizza! The crust sounds delicious, crisp and thin, I wouldn't have thought of using beer, I would guess that gives it the yeast flavor.
    Thanks for sharing this tasty creation!

  2. So easy and delicious!!! My family enjoyed it! Thanks for providing such fun recipes

  3. Oh I love this idea! Thanks so much for sharing!

  4. Our family loves pizza and I must admit it's usually delivery. What a fun recipe! Thanks for linking to Saturday Swap!!!

  5. Oh. My. Gosh. I will DEFINITELY be making this soon! Well, as soon as I can round up that many tomatoes. But what a brilliant idea! Yum.

  6. can I do this with store bought crust?

  7. Awesome! I can't wait to try this. We love our pizza.

  8. Pizza is one of the only dishes that ALL of us love! And I've never tried a stovetop looks divine!

  9. Any ideas for a substitute of you don't have any beer on hand?

    1. Lindsey, the only thing I could think of would be maybe a seltzer or club soda - something bubbly to activate the baking powder. Thanks for stopping by!

  10. Love it. I do love to eat pizza so much. I should make one too. Thanks for the recipe.

  11. This recipe is definately something i will be coming back to ! The dough had the perfect texture ! Except for the unfortuate way i shaped my dough, it tasted like a retaurant pizza ! Thankyou !

    1. It's a great, quick pizza! Thanks for your comment!


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