Homemade American-Style Stovetop Pizza with Salami and Bell Pepper Recipe
This stovetop pizza is inspired by American, thicker pizzas with lots of cheese, but it doesn’t require an oven. The crust is soft inside and slightly crispy on the bottom, and the top is generously covered with cheese, salami and bell pepper. It’s a great dish for movie night when you want homemade pizza without a long rising time.
Pizza z patelni to domowa odpowiedź na amerykańskie, grubsze pizze typu pan, które zwykle piecze się w głębokich formach. Tu efekt uzyskujesz na kuchence, co sprawdza się w małych kuchniach i w wynajmowanych mieszkaniach bez piekarnika.
You get a thick, cheesy, American-style pizza without turning on the oven, using only a frying pan and a short rising time.
Dlaczego ta wersja działa
- Jedno krótkie wyrastanie oszczędza czas, a ciasto nadal jest puszyste.
- Patelnia z grubym dnem równomiernie rumieni spód bez przypalania.
- Sos z dodatkiem oleju nie wysycha i chroni ciasto przed nasiąkaniem.
- Układanie na zimnej patelni ułatwia formowanie i nie rwie ciasta.
Chef's tips
Keep the heat at medium or slightly lower so the bottom has time to crisp up without burning before the cheese fully melts.
How to serve
Serve the pizza cut into small squares as a party snack, or into classic wedges with a side of green salad and your favorite dipping sauce.
Na co uważać
- Zbyt wysoki ogień szybko spali spód, zanim ser się roztopi – lepiej dłużej na średnim.
- Nie rozciągaj ciasta zbyt cienko przy brzegach, bo mogą się wysuszyć i stwardnieć.
- Nie przesadzaj z ilością sosu, inaczej środek będzie zakalcowaty i wilgotny.
Zamienniki
- Salami możesz zastąpić szynką, pepperoni lub podsmażonym boczkiem.
- Zamiast passaty użyj gęstego sosu pomidorowego lub pomidorów z puszki zblendowanych i odparowanych.
- Ser żółty możesz częściowo zastąpić mozzarellą lub goudą dla lepszego ciągnięcia.
Ingredients
- wheat flour - 250 g
- yeast - 5 g
- water - 150 ml
- oil - 2 tablespoons
- salt - 0.5 teaspoons
- tomato passata - 120 ml
- garlic powder - 0.5 teaspoons
- oregano - 1 teaspoon
- cheese - 150 g
- salami - 60 g
- bell pepper - 0.5 piece
Preparation
- Put the flour, yeast and salt into a bowl and mix. Add lukewarm water and 1 tablespoon of oil. Knead by hand or with a spoon for 5–7 minutes, until the dough is smooth and elastic, slightly sticky but pulling away from your hand.
- Cover the bowl with a cloth and leave in a warm place for about 20–30 minutes, until the dough has clearly risen.
- Meanwhile, prepare the sauce: in a small bowl mix the passata with garlic powder, oregano, a pinch of salt and 1 tablespoon of oil.
- Cut the bell pepper into thin strips. Grate the cheese if you’re using a block.
- Lightly grease a large, heavy-bottomed frying pan (about 26–28 cm) with oil. Transfer the risen dough to a lightly floured surface and stretch it with your hands into a circle roughly the size of the pan.
- Transfer the dough to the cold pan and gently press it to fit the edges. Spread the tomato sauce over the top, leaving a small border around the edge.
- Sprinkle the pizza with cheese, then arrange the slices of salami and strips of bell pepper.
- Place the pan over medium heat, cover with a lid and cook for 12–15 minutes. The bottom should be golden and crispy, and the cheese on top completely melted. If the bottom browns too quickly, reduce the heat.
- Transfer the finished pizza to a board, wait 2–3 minutes and cut into pieces.
Storage
Leftover slices can be stored in the fridge for up to 2 days and reheated in a dry pan over low heat or in a microwave. You can also freeze individual slices and reheat them straight from frozen on a covered pan.
This recipe was created for evenings when the craving for pizza hits but heating up the oven feels like too much effort – the pan does all the work.
