Skillet Margarita (Stovetop Pizza)
A quick stovetop pizza for when you don’t have an oven. The crust browns on the bottom while the cheese melts under the lid.
- Time
- 35 min
- Serving
- 772 kcal
- Ingredients
- ≈ $1.92
- Protein
- 30 g
Ingredients
- 1 Wheat flour 120 g
- 2 Dry yeast 2 g
- 3 Salt 2 g
- 4 Canned tomatoespack 400 g ≈ $1.30 90 g
- 5 Mozzarellapack 125 g ≈ $1.80 90 g
- 6 Fresh basilpack 30 g ≈ $2.50 4 g
- 7 Olive oil 10 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, yeast, salt, 75 ml warm water, and half the oil; knead into a soft dough for 5 minutes.
Let the dough rest for 15 minutes, then roll it out to fit your skillet.
Mash the tomatoes with a pinch of salt and slice the mozzarella5 into thin strips.
Grease the skillet with the remaining oil, place the dough inside, then spread the tomatoes and cheese on top.
Cover and cook over medium heat for 8 minutes, until the cheese melts and the crust browns.
Remove the lid and cook 2 more minutes to crisp the bottom, then serve with fresh6 basil.
Tips
- Why it works
- Mix the dough with warm water so the yeast activates faster and the dough rises in 15 minutes. If the water is cold, the dough won't rise.
- Substitutions
- Use any melting cheese (gouda, edam) instead of mozzarella, 90 g each. Use dried basil instead of fresh, but add half as much.
- Common mistakes
- If the bottom hasn't browned but the cheese has already melted, the heat was too low. Check after 6 minutes by lifting the lid.
- Storing and reheating
- Keep in the fridge for no more than 2 days. Reheat in the microwave for 30 seconds under a lid so the cheese doesn't dry out.
- Serve with
- Serve with a simple tomato and cucumber salad dressed with olive oil to balance the richness of the pizza.
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