THIN-CRUST STOVETOP PIZZA RECIPE - (4.3/5)

Thin-Crust Stovetop Pizza Recipe - (4.3/5) image

Provided by á-6375

Number Of Ingredients 20

Toppings:
Oven Roasted Tomato Sauce: (or store-bought pizza sauce)
4 lbs. plum tomatoes quartered (about 8 cups)
1 cup chopped onion
4 cloves garlic, whole
2 tsp. kosher salt
1 tsp. red pepper flakes
1 tsp. sugar
1/2 cup olive oil
1/2 cup snipped fresh basil
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Sprinkle of oregano
Dough:
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
1/3 cup beer
Olive oil

Steps:

Preheat oven to 450 degrees F. Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar. Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened. Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky. Stir in basil. This makes more sauce than you'll need for pizzas. Use leftovers as a light pasta sauce. Combine flour, baking powder, sugar and salt in food processor. Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minute. Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes. Divide dough in half. Roll each half into a very thin 9-inch round. Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking. Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes. Flip dough and top with tomato sauce and half of cheese mixture. Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes. Broil for 2 to 3 minutes to get a nice crisp top crust.