Stove-top pizza

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pamlovesindia 0

"We live in India, where conventional ovens are rare, but love of pizza abounds. I modified a recipe I found for pizza on the grill, and like the crispy crust and tender centers better than oven-baked, and you don't heat up your kitchen on a hot summer day!"
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Original recipe yields 6 servings



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  1. Place first 5 ingredients in your bread machine in the order suggested by the manufacturer. Process the on the dough cycle.
  2. Divide the dough into 6 parts. Roll or pat each part out into individual-sized pizza crusts (about 8 inches diameter) on a lightly floured surface.
  3. Select a shallow frying pan that is 2-3 inches larger in diameter than your pizza crust, that has a lid raised high enough that it will not touch the pizza. Brush it lightly with olive oil. Heat the frying pan thoroughly over low heat.
  4. Place the rolled dough on the pan. Allow it to bake uncovered for 4-5 minutes, until puffy and lightly browned and crisp. Flip the crust over and remove from the heat while you place the toppings on it. Otherwise the crust will get too brown. Top with sauce, veggies and cheese.
  5. Put the pan back on the burner, cover with a lid, and allow to cook on low for 5-7 minutes. Check to make sure the bottom is crispy and lightly browned, and the cheese melted and hot.



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