STOVETOP PIZZA
COOK TIME: 15 MINUTES
2 PEOPLE
INGREDIENTS
DOUGH
5 ml active dry yeast (±1 tsp)
90 ml lukewarm water (37°C) (±3/8 cup)
150 g all-purpose flour (±1 cup)
2 ml sugar (±1/2 tsp)
2 ml salt (±1/2 tsp)
5 ml olive oil (±1 tsp)
PREPARATION
1. In a large That A Bowl, dissolve yeast in
lukewarm water. Add flour, sugar, salt and
olive oil. Mix until combined then knead
with your hands, approx. 2 min, until you
have a smooth dough that doesn’t stick to
your hands or bowl.
2. Cover and allow to rise until dough has
doubled in size, about 30 to 60 min.
3. Preheat the Universal Cookware 24 cm
Frypan on low heat (30 – 40%).
4. Roll out the dough into a 24 cm disc.
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TOPPING
30 ml tomato sauce (±2 tbsp)
30 g ham (cut into small pieces) (optional)
60 g mozzarella (cut into small pieces) (±1/4
cup)
1 ml dry oregano (optional) (±1/4 tsp)
5. Place dough in the Frypan, cover and cook
for 5 – 7 min on low heat, bottom must
be light brown. Wipe condensation in the
cover with a clean kitchen towel.
6. Flip the pizza dough, spread tomato sauce
on top, then add ham, mozzarella and
oregano.
7. Cover and cook for 8 – 10 min on low heat.
Wipe the condensation inside the cover
halfway through.
8. Remove from the Frypan, slice and serve
right away.