While I'd like to eat 100% organically, I'm not there yet. But I'm always delighted when I find a new recipe that is quick and easy as well as all natural and nutritious. This quick stove top version of pizza filled the bill and provided a very satisfying quick meal after a day of shopping with my bestest buddy.
I had a jump start on the prep work as I had whole wheat pizza dough snuggled in the freezer. Early in the day, I took out a ball to defrost in the fridge and then let it rest at room temperature for a half hour before I started cooking.
A batch of pizza dough makes four 8 -10" pizzas. I use a very basic recipe and have had great success using Gold Medal Organic White Whole Wheat flour.
Dough: 1 pkg yeast (2 1/4 tsp); 1 cup warm water (105° - 115°); 3 1/2 - 4 cups whole wheat flour; 4 TBS olive oil; 1 tsp salt. Mix dough ingredients, knead until smooth, let rise in oiled bowl. Once fully risen, punch down and form into four balls. Proceed with recipe or wrap well and freeze.
I used a very simple topping of one sliced vine-ripened tomato, pitted and chopped Calamata olives, a handful of grated mozzarella cheese and a little dried herb mix of basil, oregano, dried red chili and sea salt. Fresh basil would be a wonderful choice too. This pizza is also well complimented by any leftovers in the frig--chicken breast, etc.
Process: Prepare topping ingredients of your choice. Roll out dough to a 10" round. Heat 10" or 12" skillet over medium heat, add a thin layer of olive oil and when it shimmers, arrange dough in pan and continue cooking until bottom browns. Turn dough over in pan, arrange toppings on browned crust and continue cooking until bottom side is browned, toppings are warm, and cheese is melted. Add a lid to help warm toppings or alternatively, place under broiler to finish. With light toppings, as pictured above, adding a lid for a few minutes melted the cheese quickly and the whole process from start to finish didn't take but 5 - 6 minutes
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