Stovetop Margherita Pizza Recipe

This recipe is crafted with thoughtfulness, aiming to deliver a delightful culinary experience even without the conventional oven baking. We commence with a crust that is effortlessly malleable, granting you the freedom to choose between all-purpose or whole wheat flour. The sauce is a humble homage to freshness and flavor, harmonizing tomatoes with aromatic herbs and spices.

For the toppings, there’s a symphony of plant-based ingredients that paint a canvas of colors and tastes on the pizza, from the mellow notes of vegan cheese to the robust presence of vine-ripe tomatoes and crimini mushrooms. Every bite invites a moment to savor the delightful interplay of textures and flavors, each ingredient telling a part of the story. Feel free to let creativity guide your choice of toppings, tailoring the pizza to suit your preferences or whatever sings freshness and vitality in your kitchen at the moment.

Ingredients

Pizza Crust

123 grams all-purpose flour (or 125 grams whole wheat flour for a nuttier flavor), or approx 1 cup
2 tsp baking powder (for low-sodium use 1 tsp - disclaimer: will be flatter, but won't ruin the flavor)
1/2 tsp salt
1/3 cup water (adjust as needed)
1 tbsp olive oil

Pizza Sauce

1 can (14 oz) crushed tomatoes
or 6oz can tomato paste, add water until the total mixture measures out to be 1 3/4 cups total.
2 garlic cloves, minced
1 tbsp olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper to taste

Toppings

Note: You can use whatever toppings you want, but for this recipe we will be using the following toppings.

1/4 Cup (or less for low-fat) Plant-Based Cheese of choice (I recommend Meltable vegan mozzarella)
1 Vine Ripe Tomato, Thinly Sliced (Alternatively, you can use whatever type of tomatoes you want)
1-2 Crimini Mushroom Caps, Sliced
Sprig of Sweet Basil for garnish, a few loose sweet basil leaves and 1 sweetbasil leaf very very thinly sliced
A few cherry tomatoes for garnish
Chili Pepper flakes (optional)

Instructions

Pizza Crust

In a mixing bowl, combine flour, baking powder, and salt. Make a well in the center.
Pour in the water and olive oil. Mix until a dough forms. If too dry, add a tad more water. If too sticky, sprinkle in a little more flour.
Knead for 2-3 minutes on a floured surface.
Roll out into a thin circle, about 1/4-inch thick.

Pizza Sauce

In a saucepan, heat olive oil on setting 4 (medium-low).
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in crushed tomatoes, dried oregano, and dried basil. Season with salt and pepper.
Let it simmer for 15-20 minutes, stirring occasionally. Adjust seasoning if necessary. Set aside.

Stovetop Pizza

Heat a large non-stick skillet or cast-iron pan on setting 5 (medium). Drizzle a little olive oil.
Carefully place your rolled out pizza dough into the pan.
Cook for 2-3 minutes until the bottom starts to get golden. You can lift an edge to check.
Once golden, flip the dough using a spatula.
Quickly spread a layer of pizza sauce on the cooked side. Be generous but not so much that it makes the crust soggy.
Add cheese first (sprinkle evenly in a thin layer), tomatoes second and mushrooms third - or use the toppings of your choice.
Reduce the heat to setting 3 (medium-low) and cover the pan with a lid to help the toppings warm up and the bottom of the crust to become golden without burning. This should take about 5-7 minutes.
Once cooked, transfer to a pizza pan or plate.

Finishing Touches

Scatter a few basil leaves, basil slices and cherry tomatoes on top, and place a full sprig of basil in the center
If you're going to add any chili pepper flakes, this is the time to gently scatter them across the top of the pizza.
Slice using a pizza cutter and serve immediately.

Note: The cooking times can vary based on the exact stove and pan used. It's important to keep an eye on the crust to avoid burning and adjust the heat as necessary.