This recipe is based on one I saw on Facebook, from The Chef’s Toolbox. It makes a personal-size pizza, cooked in a 8″ non-stick skillet on top of the stove, in about 20 minutes total. It has a nice crispy brown crust on the bottom, and a soft cheesy top. If you want pizza for two, double all ingredients and cook in a 12″ non-stick skillet with the same method. I like being able to make fresh pizza on the spot without using a frozen one with all those chemicals and preservatives.
Ingredients: [‘all-purpose flour’, ‘salt’, ‘baking powder’, ‘active dry yeast’, ‘sugar’, ‘warm water’, ‘pizza sauce’, ‘parmesan cheese’, ‘garlic powder’, ‘mozzarella cheese’]
Quantity of Ingredients: [“1/2 cup all-purpose flour”,”1/4 teaspoon salt”,”1/4 teaspoon baking powder”,”1/2 teaspoon active dry yeast”,”1/2 teaspoon sugar”,”1/3 cup warm water”,”1/4 cup pizza sauce”,”1 tablespoon grated parmesan cheese”,”1 dash garlic powder”,”1/2 cup grated mozzarella cheese”]
Number of Servings: 1
Steps: [‘Combine dry ingredients and water in an 8″ non-stick skillet or small bowl. Mix with rubber spatula until a soft dough forms. Spread in an even layer in skillet and about 1/2″ up the sides of the pan.’, ‘Spread pizza sauce evenly over dough. Sprinkle with parmesan cheese and garlic powder.’, ‘Add any additional toppings you wish, such as cooked sausage, mushrooms, peppers, onions, herbs, etc. I like to use leftover breakfast sausage, or chopped deli ham or turkey, with peppers and onions.’, ‘Top with mozzarella cheese.’, ‘Cook on stove top over medium heat, covered, for 5 minutes.’, ‘Reduce heat to medium-low, vent lid, and cook 10 minutes more. Check bottom of crust for browning by lifting edge with a rubber spatula. If it is browning too fast, reduce heat. If too pale, increase heat slightly. When ready, cheese should be thoroughly melted and crust cooked through. Test crust by pressing gently near edge; if cooked it will bounce back and not leave a dent.’, ‘Slide pizza onto a plate or cutting board, cut into pieces, and enjoy!’]