Frying pan pizza recipe
My friend Mary, the queen of kitchen improvisation, can take any random things she finds in the refrigerator, freezer and pantry, and fearlessly mix-and-match them into amazing soups, stews and chili. When she and her husband Matt lived in the town next to ours, they built a bread oven in their back yard and began to keep a batch of basic bread dough from Artisan Bread in Five Minutes A Day in the refrigerator. Put at-the-ready bread dough and a few leftovers together, and voila! Frying pan pizza! Mary generously shared her recipe, below, as well as step-by-step photos that show how easy it is to make stovetop pizza using your favorite pizza dough (homemade or store-bought) and what you find in your fridge.
Frying pan pizza
Grab a hunk of dough about the size of a lemon. The photo above shows a bucket of dough made using the basic recipe from Artisan Bread in Five Minutes a Day.
Oil a largish dinner plate and your hands, and spread the dough on the plate as evenly as you can.
Slide the dough into a large, hot frying pan and smush it to the edges of the frying pan.
Cook until dough is well-browned on the bottom (you can peek by lifting up a corner with a fork). Then, flip it over.
Put whatever you want on the pizza, but do it lightly. The photo shows a little tomato sauce and pesto. I also added some chopped cooked eggplant and cheese. Put a large pot cover over the pizza and frying pan, and cook on medium heat until the dough is cooked through, 2 or 3 minutes.
Pop under a hot broiler for a couple of minutes to melt the cheese and caramelize the veggies.
Slide the pizza onto a cutting board and enjoy.
Other recipes that use these pantry ingredients:
Caramelized onion and garlic three cheese pizza, from Farmgirl Fare
Whole wheat veggie pizza, from Food Blogga
Pizza margherita, from No Recipes
White pizza, from Hedonia
Sicilian style slab pizza, from Stephencooks