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Pan‑Fried Pizza with Tomato Passata, Mozzarella & Rosemary
A quick, stovetop pizza that mimics a wood‑fired oven. Homemade dough is proofed, divided into four balls, and cooked in a hot skillet until the crust is golden and the mozzarella is melty. Finished with fresh rosemary and optional Asian‑inspired toppings for a burst of flavor.
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Cost Breakdown
Critical Success Points
- • Activate Yeast
- • Knead Dough
- • First Proof
- • Cook Base
- • Finish Pizza
Safety Warnings
- • Pan will be very hot – use oven mitts when handling the skillet.
- • Hot oil can splatter; keep face away and have a lid nearby.
- • Do not leave the skillet unattended on high heat.
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