Stovetop Pizza
An easy stovetop pizza cooked entirely in a covered pan, no oven needed. Golden crust, tomato, cheese, and vegetables in about 30 minutes. Vegetarian with a vegan option.
Equipment
- Heavy nonstick or cast iron pan
- Lid
- Mixing bowl
- Rolling Pin
Ingredients
- 1 store-bought pizza dough about 250-300 g, or homemade
- 2 tbsp olive oil for the pan
- ½ cup canned tomato sauce or passata
- 1 cup mozzarella grated or torn
- 1 eggplant small, sliced into rounds
- any other toppings you like optional
- Salt and pepper to taste
- Fresh basil to serve, optional
Instructions
- If you are using vegetables that take a while to cook, like eggplant, pan-fry the slices in a little olive oil first until golden and tender, then set aside. On the stovetop there is no oven heat to soften them, so slow-cooking toppings need a head start. You can skip this for quick toppings.
- Heat a good drizzle of olive oil in a large pan over low to medium heat.
- Add the pizza dough and press and stretch it out with your fingers to fit the pan.
- Cook on one side until the base is golden and crisp underneath, then flip it over.
- Spread the tomato sauce over the cooked side, scatter over the mozzarella, and add the eggplant and any other toppings.
- Cover the pan with a lid and cook until the base is crisp and the cheese has melted.
- Slide onto a board, top with fresh basil, slice, and serve.
Notes
Pre-cook firm vegetables so they soften on the pizza. Keep the heat low to medium so the base crisps without burning. Use vegan cheese for a vegan pizza.