Perpetually plagued with an extreme case of the munchies, The Brothers Green introduced this idea to get yummy pizza quick. They pointed out that you can make any pizza stove-top, and I had been wanting to try this one. The plan was solidified this weekend when I was wandering around the substantial cheese section at my grocery store…
I was hovering over the prepackaged “fresh” mozzarella (the stuff stored in whey and traditionally made from buffalo milk) and was approached by a gentleman who works behind the cheese/olive counter. He smoothly said, “I can see you like mozzarella, but have you tried mine?” Honey, you had me at “mozzarella.” He went on to reveal he had finished making it that very morning, and let me tell you- it’s fantastic.
I’m sure y’all could get more creative than I did, but you can’t go wrong with a classic made simple.
Stove Top Flatbread Pizza Margherita
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 personal pizza
1 thin flatbread
1 small-medium ball fresh mozzarella, sliced thin
3-5 medium to large basil leaves, chopped
1/3 Roma tomato, diced
1/2 clove garlic, minced
Small palm-full red onion, diced
1-2 tbsp olive oil
1. Heat pan over medium heat. Add olive oil and lay flatbread in pan, face down. Allow to crisp slightly for 1-2 minutes, but do not allow to brown (the flatbread will continue to cook once flipped).
2. Flip flatbread. The top should be slightly oiled from being face down in the pan. If it is not, drizzle a tiny amount of oil over the top of the flat bread. Add onion and garlic, then mozzarella, and finish with tomatoes and basil. Cover and continue to cook approximately 2-3 minutes until bottom is crispy and the cheese has melted. Serve immediately.