Stove-top pizza
Feb 22, 2009 17:39:11 GMT
Post by bixaorellana on Feb 22, 2009 17:39:11 GMT
What to do when it's late evening, you live out in the country, and don't have an oven or any yeast ~~
I made stove-top pizza last night with whole wheat crust.
Mixed together a dough of mostly whole wheat flour & just a little white to lighten it, small amount of baking powder, small amount of baking soda and a dash of salt, then added olive oil & water & a quick sprinkle of vinegar. Kneaded it right in the bowl, then rolled it out. I put it into a pre-heated 10" iron skillet, gently pushing it down all around the edge in order to make a little rim. Topped that with the pre-heated iron lid and turned the heat way down. Once the bottom was brown, I turned it over. Towards the end I had to remove the lid as there was condensation. A couple of minutes cooking with the lid off made the the crust nice & crisp.
While that cooked, I cooked the sauce -- blenderized plum tomatoes, garlic, oregano, & a bit of chile. I just let it cook until it was well reduced. I had to add a little sugar, as it was fairly acid.
With the heat off, but the crust in the still hot skillet, I topped it with the tomato sauce, some crumbled queso fresco (feta-like) chopped onion and pepper, swiss chard and emmenthaler, then drizzled a little olive oil over it & put the top back on the skillet. I let it set long enough for the cheese to melt, then feasted.
I made stove-top pizza last night with whole wheat crust.
Mixed together a dough of mostly whole wheat flour & just a little white to lighten it, small amount of baking powder, small amount of baking soda and a dash of salt, then added olive oil & water & a quick sprinkle of vinegar. Kneaded it right in the bowl, then rolled it out. I put it into a pre-heated 10" iron skillet, gently pushing it down all around the edge in order to make a little rim. Topped that with the pre-heated iron lid and turned the heat way down. Once the bottom was brown, I turned it over. Towards the end I had to remove the lid as there was condensation. A couple of minutes cooking with the lid off made the the crust nice & crisp.
While that cooked, I cooked the sauce -- blenderized plum tomatoes, garlic, oregano, & a bit of chile. I just let it cook until it was well reduced. I had to add a little sugar, as it was fairly acid.
With the heat off, but the crust in the still hot skillet, I topped it with the tomato sauce, some crumbled queso fresco (feta-like) chopped onion and pepper, swiss chard and emmenthaler, then drizzled a little olive oil over it & put the top back on the skillet. I let it set long enough for the cheese to melt, then feasted.
