Wednesday, May 20, 2015
I spotted this recipe on Facebook and found it to be very intriguing. I never even thought about making pizza in a pan on the stove. Perfect if you don't want to heat up your oven on a hot day! A keeper recipe for sure!
1 cup(s) self-raising flour
1 cup(s) Plain flour
1 pinch(es) good pinch of Salt
1 teaspoon(s) rounded teaspoon of dried yeast
1 teaspoon(s) honey
1 cup(s) luke warm water
1 cup(s) pasta sauce of your choice
1 handful(s) bocconcini cheese
1 cup(s) Roasted capsicum - sliced
1 handful(s) basil leaves, torn
1 cup(s) Semi-dried tomatoes
These toppings are from the original recipe but you can use whatever toppings you like.
Combine all dough ingredients in Sauté Pan and mix well.
Press dough using the tips of your fingers, until the base of the pan is covered.
Spread the pasta sauce onto the dough taking it as close to the edge as possible
Add other toppings of your choice.
Place the pan (with the pizza inside) over medium heat and cover, making sure the vents are closed. Cook 5 minutes.
Turn lid to open side steam vents, reduce heat to medium low and cook for a further 20 minutes.
Remove from heat and using Egg Flip lift pizza from pan onto a board or serving platter.
Adaped from The Chef's Toolbox