Delicious, crispy, crunchy, this No-Yeast stovetop Pizza is a breeze to make and is guaranteed to satisfy all the pizza cravings!
Author: Natasha Minocha
1 1/4cupAll purpose flour
2-3tbspTomato sauceSee notes
2TbspPesto **Optional. See notes
1smallTomato , sliced
5-6 Fresh Basil Leaves
Mozzarella cheese, cut into small piecesI used some grated cheddar too.
Combine all-purpose flour, semolina, salt, sugar and baking powder in a bowl.
Pour in the olive oil and 1/2 cup of water.
Using your hands, mix well till the dough is soft but not sticky. Add more flour if it seems too sticky. Add more water if it seems too dry.
Lightly knead the dough for 2-3 minutes. Cover with a damp cloth and let it rest for 10-15 minutes.
Grease a frying pan well. I used my 6" cast iron pan.
Divide the dough in half. Working with one half at a time, roll it out into a 6' circle.
Place in your pan and cook on high heat for 4-5 minutes, till the bottom is lightly golden and cooked.
Flip the pizza base so the cooked part is on top now. Spoon the tomato sauce or the pesto sauce, top with tomatoes, or whatever other toppings you want.
Cover with cheese.
Cover the pan with a lid and let the pizza cook for 8-10 minutes or until the base is crisp and golden brown and the cheese has all melted.
You can also bake this at 200C for 15-18 minutes in your oven.
The pizza is ready to eat at this point. If you want a blistered look, place the pizza under the broiler for 3-4 minutes.
Please make sure your pan is oven-proof if you're using the broiler. If not, simply transfer the pizza out on a baking tray and then put it under the broiler.
Serve warm. Enjoy!
You can use any tomato sauce you like for the pizza. Or make my simple tomato sauce in just 20 minutes.