Since joining The Chefs Toolbox I’ve been on a pizza binge. The recipe for stovetop pizza has revolutionised lunchtime in our house and right now, as I type this, my darling husband is in the kitchen whipping up his own Wednesday night pizza special. I LOVE IT!!
The key, of course, is great cookware. It must be totally, fabulously non-stick, and you need a lid that will let you create an oven effect on your stove top. Of course, the best solution is the 28cm Saute Pan from The Chefs Toolbox.
This recipe is so easy my three year old has almost mastered it, well, the important parts of it. He is the dough mixer, the dough spreader, the cheese sprinkler and the taster.
Try this – you won’t believe how good it is. You won’t believe how easy it is.
3/4 cup self-raising flour
3/4 cup plain flour
Good pinch of salt
1 rounded teaspoon of dried yeast
1 teaspoon honey
1 cup lukewarm water
1/3 cup pasta sauce of your choice (or 1/3 cup tinned tomatoes)
1/2 cup mozarella cheese (I keep a bag of grated mozza in the fridge)
Fresh basil leaves, torn
Combine all dough ingredients in Sauté Pan and mix well. Spread the dough evenly ontot he base of the pan. Spread the pasta sauce onto the dough taking it as close to the edge as possible. Add all the other toppings of your choice.
Place the pan over a medium heat and cover, making sure the vents are closed. Cook 5 minutes.
Turn the sauté pan lid to open side steam vents, reduce heat to low and cook for a further 20 minutes.
Remove from heat and slide out onto a chopping board. Serve immediately.
ps… I’m booking parties for September at the moment. If you want a pizza demo in your home, get in touch. All parties booked this month get a free piece of silcon bakeware valued at $39. Woo hoo!