CF 21/60 Stove Top Pizza Base

2015-01-12
CF 21 of 60 stove top pizza baseCF 21 of 60 stove top pizza base3CF 21 of 60 stove top pizza base7CF 21 of 60 stove top pizza base2CF 21 of 60 stove top pizza base6CF 21 of 60 stove top pizza base8CF 21 of 60 stove top pizza base5
  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 20m
  • Ready In : 50m

Ingredients

500g Ready-made Pizza dough divided in half

dusting of flour

seasoning; salt, dried oregano, chili flakes, onion & garlic flakes

4 to 8 dessertspoons oil

28cm A heavy base fry pan with lid

Method

Take 250g each of the divided pizza dough and with the dusting of flour roll or spread it out to fit the size of your fry pan that you select, mine was 28cm. When rolled out keep it aside to let it rise for roughly 30 minutes.  To begin cooking, put the pan on the stove on medium high heat for five minutes till hot. Add one to two spoonfuls of oil to coat the base of the pan. Lightly brush with oil the rolled out risen dough to ensure that the seasoning sticks to the dough. Then sprinkle with salt and the seasoning as desired. Place seasoning side down on to the hot pan and season the top part of the dough as before. Now cover the pan and lower the heat to medium and cook for between 7 to 10 minutes. Check the underside by slightly lifting the corners to ensure that the base is not burning at 7 minutes mark. If needed reduce the heat even lower and let cook to the maximum of 10 minutes and then turn it over. Before turning consider if you’d like a crunchy base then sprinkle with more oil then turn it to cook covered for another 10 minutes following the method described earlier.  Reduce or increase heat as and when necessary. This makes two lots of bases with seasoning on both side for that extra flavour and repeat the cooking process with the other prepared base.  Served by it self as a starter with drinks or accompanied by a meal, your choice.

Variations and My Story

Why use oven if you don’t have to! You may cook this as a pizza dish by adding all the ingredients of a pizza but only if you have a heavy base cookware to accommodate even heat distribution. If so then add your choice of pizza topping but I suggest that you go light with your topping but no problem with cheese because it will melt anyway. Stove top cooking doesn’t have the luxury of the all rounder intense heat like an oven, my recipe is more of a Foccacia rather than a traditional pizza unless you really own a good quality heavy base cookware then the result can be nearly achieved. The whole cooking time for a pizza via this method may vary from each cookware to stove and more like 20 minutes and a if crunchy base is desired then it can be achieved by adding  good dollop of oil to the base and increasing the heat but keep a watchful eye so that the base does not burn. Olive oil can be drizzled over the top of the pizza once cooked. I was happy with the result of my pizza base and we had it as a starter and also an accompaniment to our pasta. Make your own pizza dough if you have the time but some bought ones are just as good.

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