Can’t be bothered turning on the oven, but craving pizza? Try this stovetop pizza recipe instead. Dinner can be ready in the time it normally takes to heat up the oven.
Total Time Investment: 12 minutes
Gosh teenagers are annoying! I could give you a long, long list of their annoying traits, but top of my list is the irrationality. It annoys me no end when I think I have hit on something easy that The Princess the will eat, only to be told that she no longer likes it. Such is the case with my flatbread pizza recipe. Apparently flatbread pizzas are no longer de rigueur. No explanation as to why, although I was thrown a “how could you not know that, what kind of mother are you?” look. Groan!
Pizza is my fallback option for an easy weekend or school holiday lunch. Luckily with a bucket of stored dough and a jar of the best pizza sauce in the fridge, I can still whip up a pretty speedy lunch with this quick stovetop pizza.
Stovetop pizza is the perfect meal for one or, at a stretch, two. They are simple to whip up, and you can be eating pizza in the time it normally takes to pre-heat the oven. However, if you want to make more than two pizzas just use the oven as the more you make the less time effective it becomes.
Personally I love mushrooms on pizza. Actually I just love mushrooms, yet they remain on The Princess’s ‘foods to avoid at all costs’ list, even after all these years of trying. So a pizza for one means I can put whatever I like on it, with no complaints from the child. I do have to fight her for the blue cheese though, as it is apparently less offensive than mushrooms. Go figure.
You can use your favourite pizza dough to make stovetop pizza if you don’t have a bucket of stored dough in the fridge. Any bread dough will work well.
Use your favourite pizza sauce, or at a pinch a splash of tomato passata (puree or sauce). Or make a pizza bianca with no tomato base at all.
Don’t be constrained by the mushrooms and blue cheese I have used as toppings. Stovetop pizza is just as good with your own favourite pizza toppings. Keep in mind, however, that less is more. And consider the reduced cooking time when selecting your ingredients. I have previously topped my pizza with finely sliced chorizo, which crisped up quite well. If adding bacon or chicken though, I would cook them through before adding them to my pizza.
Tips & Tricks for the Best Stovetop Pizza
To make a successful stovetop pizza you do need a lid for your fry pan. I make mine in a 22cm (8″) fry pan which does not have it’s own lid. So I just use the lid of my pasta pot to cover the fry pan. In a pinch, you could use a small baking tray or a large plate on top of the fry pan. Just make sure that whatever you use is heat safe and will cover the entire pan.
My fry pan has a stainless steel handle, so is fine under the grill. If you are concerned about sticking the handle of the pan under the grill, either position the pan so the handle is not exposed to the grill, or wrap the handle in foil before placing it under the grill.
Have all your toppings prepped before you start cooking. You don’t want the fry pan to cool down whilst you are grating cheese.
I like to remove the fry pan from the heat whilst I am assembling the pizza. I just find it easier to maneuver everything away from the stove. Feel free to assemble the pizza on the stove if you are feeling daring.Stovetop #pizza! #Dinner for 1 has never been quicker or easier. #cheese #30minutemeals Click To Tweet
Mushroom & Blue Cheese Stovetop Pizza
- 200 g stored bread dough the size of a large peach
- 1/4 cup Homemade pizza sauce
- 1/4 cup grated mozzarella cheese
- 2 large mushrooms sliced
- 2 Tablespoons blue cheese crumbled
- 1 teaspoon finely chopped parsley
- Place the fry pan on a low heat to warm up and pre-heat your grill (broiler).
- Form your dough into a round ball, then flatten into a circle the size of your fry pan either with your hands or a rolling pin.
- Put your flattened circle of dough into the fry pan. [See Note]
- Quickly spread the pizza sauce over the dough, scatter over the cheese and arrange the toppings.
- Place a lid on the fry pan and turn the heat up to medium.
- Allow to cook for 5 minutes without lifting the lid. After this time, lift the lid and check your pizza. If the dough doesn't look cooked, continue cooking for another 2 minutes (with the lid on). Take care not to burn the base of the pizza.
- Remove the lid and flash the fry pan under the grill (broiler) for 1 - 2 minutes, until the top has bubbled and browned.
- Slide the pizza out of the fry pan onto a plate.
- Slice and enjoy.
* This post was originally published in 2014, and has been substantially revised from the original.
Oh now this sounds delicious, Tania! Love my mushrooms on pizza and will try your stove top method for sure!
Thanks Liz. It is a great method for a quick pizza.
Agree with Liz. This looks delicious. Have you thought of “blending” mushrooms in burger patties for your daughter? We have a few recipes over at Power of Mushrooms if you are interested.
Thanks! I’m not the type of mother that disguises vegetables in foods 🙂 I am more the ‘eat your mushroom risotto’ type of mother 😉 I normally stick mushrooms in foods she can’t pick them out of but she does get a pass on the pizza because I am only making it for her. I do love the sound of those mushroom burgers. I will check them out.
You gotta have mushrooms on pizza, you just gotta!
This looks delicious.
Thanks Peggy. I completely agree. Mushrooms on pizza are essential.