Stovetop Pizza

Make stovetop pizza, no need for an oven. It even tastes better, the crust is crisp to the crunch and everything on top heats up nicely. 

Ingredients:

Pizza Crust

• 2 1/2 cups spelt flour (khorasan wheat/kamut flour can also be used)
• 1 tsp sea salt
• 1 to 1 1/4 cup warm water
• More flour to work with

Pizza Sauce (no cook version)

• 6 roma/plum tomatoes
• 1 tsp olive oil
• 1/2 tsp sea salt or more to taste
• water for boiling for 10-15 sec

1. Cut away the dry stem part of the tomatoes found at the top
2. Leaving the core tomato intact (no slicing yet)
3. Place 1 or 2 tomatoes at a time in boiling water for 10-15 sec
4. Remove with a slotted spoon and place somewhere to cool
5. Cut into wedges then squish with your hands or a potato masher (leave in all the pulp and seeds, do not blend)
6. Strain out the liquid with a strainer.
7. Place the strained out tomatoes into a clean bowl. 
8. Stir in olive oil & sea salt

Pizza Sauce (cooked version)

• 6 plum tomatoes 
• 1 tsp. grape-seed
• 1 tsp olive oil
• 1 tsp sweetener (i.e. agave)
• 2 tsp dry oregano
• 1 tsp. sea salt
• fresh basil leaves

1. Chop tomatoes. 
2. Add 1 Tbsp. of grape-seed oil to a medium-high heat pan. 
3. Add tomatoes, 1 tsp. sea salt and 1 tsp. oregano and sweetener. 
4. Cook until they are soft.
5. Remove from heat and pour into a metal sifter to drain out the liquid. (If using a mesh strainer wait until the sauce cools down).
6. Pulse a few times in a blender. (or mash with a fork)
7. Pour out and add remaining oregano, olive oil and add sea salt to taste. (You may also want to add a bit more of sweetener). 

Toppings

• Onion powder (optional)
• Oregano flakes
• Olive oil
• Basil leaves (fresh)

Equipment:

• Skillet (cast iron preferred)

Method:

1. Mix spelt flour and sea salt (make sea salt fine if coarse).
2. Add warm water slowly, stopping to mix for the correct dough texture. (A slightly sticky/wet dough best to keep it soft).
3. Gently mix until all the flour is properly combined. (Do not over mix).
4. Cover for 5 to 10 minutes. 
5. Prepare a counter with spelt flour.
6. Remove a small ball amount from the dough with a spoon and place on top of the counter with flour, begin to press down gently with your fingers. (Pressing on the dough with your fingers will stretch it naturally without causing breakage).
7. Flip over and continue the process creating a circle. (Make sure to use flour as necessary so that it does not stick to your hands)
8. Continue to press down and flip and create a crust edge as to create a pizza crust.
9. Heat a skillet to medium-high heat.
10. Hold the dough gently in your hands and place on the skillet, stretch the dough while on the skillet to create a pizza shape. 
11. Allow to heat up until the top hardens slightly. 
12. Spoon in two spoons of pizza sauce, followed by onion powder, oregano and basil leaves over the sauce. 
13. Cook for 2-3 minutes at medium heat. 
14. Set aside on a rack, drizzle olive oil, cut and eat.