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Stove Top Pizza in a Pan




Source of Recipe


The Chef’s Toolbox on FB via my good friend, Christa


Recipe Introduction


Christa demonstrated this pizza for one of our ECW meetings and I was frankly a little skeptical. I didn’t see how a crust made this way could get cooked properly. I was pleasantly surprised. The crust was thin and crisp and the toppings plenty hot. This would be a great weekday meal and a wonderful way to use leftovers. You can put almost anything on these, of course. Christa made two – one was a traditional pizza with red sauce, cooked sausage, veggies and cheese. The other was done with jarred Alfredo sauce, cooked chicken, cheese and spinach. I thought it would be great to do my Country Shrimp Pizza this way. Just make sure that any meat is cooked.


List of Ingredients




1 c. flour
1/4 t. salt
3/4 t. baking powder
1 t. dry yeast
2/3 c. warm water
1 t. honey
sauce and toppings

Recipe



Place the dry ingredients in a 12-inch non-stick sauté pan and mix. Stir the honey into the warm water and pour into the dry ingredients. Mix well and smooth out evenly. Spread the sauce and toppings on the crust batter.

Cover with a tight lid and place on the stove with the burner on just slightly higher than medium. Cook for 5 minutes. Move the lid over to slightly vent and cook for another 10 minutes at just lower than medium heat. Remove from heat, slide onto a cutting board and serve.

Makes one 12-inch pizza.