Dinner
Pan-fried Pizza
Pizza is pretty much the only food you need. You have the carbs, the tomato sauce counts as a vegetable, and cheese has protein (right?). It’s the total food and your tastebuds know it. But it doesn’t need to be slathered with oil. Our pan-fried version gives you a crispy crust while staying healthy-ish.
Servings:
2
Total Time:
20m
Prep Time:
10m
Cooking Time:
10m
Ingredients
For the dough
- 1 package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (45°C)
- 2 ½ cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
For the sauce
- 170g tomato paste
- 425g tomato sauce
- 1-2 tablespoon(s) oregan to taste
- 2 tablespoons Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 tablespoon garlic salt
- 1/4 teaspoon freshly ground black pepper
For the toppings
- Mozzarella
- Italian fennel sausage
- Pepperoni
- Kalamata olives
- Italian plum tomatoes
- Fresh herbs
READY TO COOK!
This recipe was made using our Venice Pro ceramic non-stick frying pan
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Preparation Instructions
- Make the crust—In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round shape. Place the dough in a lightly oiled bowl and allow to rise for about 1 hour or until doubled in size. Place the dough on a floured baking tray and let it rise for another 30 minutes. Using a rolling pin or your hands, roll out the dough into a pizza shape big enough for your ceramic non-stick frying pan. Make sure you press your dough evenly in the pan. That will help the bottom cook evenly.
- Make the sauce—Mix tomato paste and sauce together in a medium size bowl until well combined (all the lumps of paste are incorporated into the sauce). Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper and sugar) and mix well!
- Make the pizza—Spread the sauce on the pizza and lay over the toppings of your choice (we used mozzarella, Italian fennel sausage, pepperoni, Kalamata olives, Italian plum tomatoes and fresh herbs). Next, cook your pizza in the frypan on the stove for about 5 minutes on medium heat. This will help you get a perfectly crispy crust. Lastly, put the pizza in the oven at 218°C and wait until it is golden, then serve!
Tips
Flour Power
All-purpose flour will make a fine dough, but use bread flour if you want your crust to get crispier.
