Homemade Stove Top Pizza Calzone, fast easy and the perfect way to make pizza especially in the Summer, add your favorite toppings to make this your new amazingly delicious cheesy pizza.
You read that right! Stove Top Pizza. What can I say, we love Pizza. During the cooler months we usually have pizza either Friday or Saturday night.
But with this heat, I dread the thought of turning on the oven. So my youngest daughter who can never live without it or Nutella told me of this amazing discovery she made.
No oven needed, seriously Homemade Stove Top Pizza that tastes amazing she said. Yeah right I thought, so after convincing me with some serious googling, I went to work. I used my Best Pizza Dough and some garden fresh veggies, basil included.
All I can say is whoever invented this was a genius. And yes it has been around for quite some time, apparently! So how did I miss this? Sometimes I think I live in outer space.
I made up my pizza dough, let it sit and double in bulk for about an hour. The amount of the dough is enough for 3 thick crust 9 1/2 inch (24 centimeter) Pizzas (if you prefer thinner crust then use less dough).
I actually did it two different ways, the first way I placed a third of the dough in the bottom of a lightly greased heavy-duty frying pan (cast iron works great) and topped it with all my pizza ingredients, I even included some leftover mushrooms from lunch.
I covered it and let it go on medium heat for approximately 15 minutes.
I uncovered it a sliver and let it go on low heat for another 15 minutes. It was cooked but a little light in colour on the top and yes the Italian said “not cooked enough”. It was almost like Goldilocks.
The second and third ones I browned the dough for about 10 minutes, flipped it over, topped it with the toppings, covered it and let it finish cooking for approximately 15-20 minutes. If you like a darker crust cook it a little longer, just remember don’t go higher than a low/medium heat.
Homemade Stove Top Pizza Calzone
Then I started thinking, what about Calzone, yep it works too! Just cover half the dough with toppings, fold the other half over, pinch the sides closed so none of the filling escapes, cook covered 15-20 minutes on each side.
Perfect Homemade Stove Top Pizza Calzone, so if you are like me and this is a novelty for you too, trust me on this, great, delicious, fast and a great summer dinner alternative. Buon Appetito!
Homemade Stove Top Pizza
Ingredients
- See Recipe for Best Pizza Dough link at bottom of Post
- FOR THE TOPPING (for each Pizza or Calzone)
- 10 cherry tomatoes or 10 mini Roma (seeding and quartered, or half of a can of chopped tomatoes nothing added)
- pinch of salt
- 1/4 teaspoon oregano
- 3-4 leaves fresh basil chopped
- 1 tablespoon olive oil (15 grams)
- 1/2 cup grated firm mozzarella (I probably used more we like cheese) or more if desired (100 grams)
- 2-3 tablespoons chopped pancetta if desired (10 grams)
- cup *1/4 cooked mushroom slices 1/2 - 1 pepper chopped (25 grams)
- 2 tablespoon grated fresh parmesan (I added this only to the Calzone) (16 grams)
- *I sautéed the mushrooms and chopped peppers with a little olive oil, oregano, salt parsley and a little water, cook on medium heat until water has evaporated and mushrooms and peppers are lightly browned.
Instructions
- In a small bowl toss together the chopped tomatoes, salt, oregano, chopped basil leaves and olive oil. Set aside.
- Lightly grease a 9 1/2 inch (24 centimeter) heavy-duty frying pan. (or 3 if you are doing them together, dough will keep overnight in the refrigerator)
- FOR THE PIZZA
- Line the bottom of the pan with 1/3 (or less) of the dough. Heat on low - medium heat covered for approximately 10 minutes until the bottom is lightly browned. Flip it over.
- On the browned side add the tomato mixture, pancetta, mushrooms and mozzarella.
- Cover and continue to cook on low to low/medium (more low then medium) heat for another 15 minutes. Uncover lower heat and continue for approximately 5 minutes. Check it after 10 minutes making sure it doesn't burn.
- FOR THE CALZONE
- Line the bottom of the pan with dough, cover half the dough with the tomato mixture, pancetta, mushrooms, mozzarella and Parmesan, fold the other half over, pinch the sides closed so none of the filling escapes, cook covered on medium heat 15-20 minutes on each side. Serve immediately. Enjoy!
- **Check your heat, remember not too high or it will just burn and not cook completely.**Calories are just for the topping.
Nutrition
margaret says
INTERESTING I HAVE BENN EXPERIMENT WITH STOVE TOP PIZZA AND CAST IRON COOKWARE LIKE GRANDMOTHER AT HER FARM. CAST IRON MAKES THE CRUSTY BREAD TRYING YOUR METHOD FOR PIZZA TODAY I LOVE BEING AND EVERYTHING ITALIAN.
Rosemary says
Hi Margaret, thanks so much. Yes I agree, Italian almost everything is darn good. Take care.
Keren says
When my oven broke, I found your recipe, took a deep pan and cooked my pizza crust in it by following your instructions. Honestly, it came out better than when I use my pizza stone in the oven! I’m shocked
Rosemary says
Hi Keren, thanks so much, so glad you enjoyed the Pizza. My daughter loves it too. Have a great weekend.
Rosie says
Hi Keren, l’m blown away that you say this stove top recipe is better than when youve made a pizza on a Pizza Stone in the oven ! Wow! Do you think this is a good dough recipe ? Thnx Rosie
Clare says
I’ve reheated leftover pizza on the stovetop but never thought of making from scratch, sounds brilliant.
I lived in Napoli in the 70s, elderly lady used to make a cake with about 10 eggs and with a custardy like filling so was like a giant Victoria sponge to look at but that’s where the similarity ended. Have you any idea of a recipe for a cake like this please? In hope, thanks
Rosemary says
Hi Clare, the only cake I know that is made with that many eggs would be a sponge cake (my mother-in-law’s recipe and that would be the cake I use to make my Tiramisu Layer Cake). And it sounds like she just filled it with Pastry Cream (which the recipe is also on the blog). Hope that helps, let me know.
Erma says
Hi. The cake Clare was referring to is called Pane Di Spagna. It is a celebration cake always dampened with espresso and liqueur and filled with a light custard, a vanilla and a chocolate layer. My mom was always proud when the cake came out light and fluffy all the way through, as this cake is prone to settling while baking leaving a tough playdough layer on the bottom. It still tastes good though. The final touch was to dampen the top of the cake with espresso then coat with a generous sprinkling of white sugar. I miss those cakes 🙁
Candace Jolly says
I have a question this will be my first time trying out this recipe I’m staying at a hotel this weekend with my kids and thought this might be a fun dinner to make together and try out. The hotel we’re going to stay at has a stovetop but not an oven so when i saw the recipe for stovetop pizza it caught my attention. My question is do i need an oven to make the pizza dough? Its no big deal if i do im just wondering if i need to make the pizza dough tonight so its ready for tomorrow night or can i make it without an oven?
Rosemary says
Hi Candace, no you don’t need an oven to make pizza dough and you could always use store bought pizza dough too, to make it even quicker. Hope that helps. Have fun and let me know how it goes.
Susan says
That’ s what I thought, but wanted to make sure!! I will try this!! I’m old, but always looking for new ideas!! And, I have about 4 dozen seasoned cast iron skillets. Thank you so much!! Have a blessed day
Rosemary says
Hi Susan, no problem, whenever you have a question feel free to ask. 🙂 Have a wonderful Sunday.
Susan says
You mentioned that you covered it during the first cooking phase. Covered with what?
Rosemary says
Hi Susan I meant that I covered it with a lid, so that it would cook all the way through. 🙂
Liz @ I Heart Vegetables says
What a cool idea! I had no idea pizza could be made on the stovetop!
Rosemary says
Hi Liz, I know it’s a great idea. Especially in the summer.
MB says
Homemade pizza is a family favourite but we’ve never tried cooking it on the stove, great idea!
Rose says
Hi John, turned out really good, hope you give it try, have a great weekend!
vmorgan456 says
Such a great idea. I hate to heat up the oven right now too it’s like a tropical rain forest here. It’s good to know there’s a solution. Kids are so smart! Thanks for sharing at #HomeMattersParty
Vashti Quiroz-Vega says
Great recipe. Pinning! 😀
Jacqui says
Yum! That looks delicious. I need to try this out with gluten free flour. I’ve never tried this on the stovetop before either, but it looks like fun!
magknj72 says
What a great idea for summer months for someone that doesn’t have a grill (which I don’t).
Pinned! Thanks for sharing on Home Matters Linky
April @ Girl Gone Gourmet says
I’ve seen cast-iron skillet pizzas floating around the internet, but I’ve never tried it before. I’ve made your pizza dough, so I know it’s a winner in the oven – totally makes sense that it would work on the stovetop, too. Hope you’re staying cool!
Rose says
Hi April, it’s amazing how good is. Thanks, glad you enjoy the pizza dough. Not that bad today, but who know tomorrow? 🙂 Have a great weekend.
Marisa Franca @ All Our Way says
You had my heart fluttering with pizza!! It’s like a big yeasty pancake with delicious toppings or fillings. Great recipe Rose!! Have a great weekend.
Rose says
Hi Marisa, thanks, can’t get much better then pizza! Have a great weekend.
Diane P. says
OMG! Pizza–my favorite all time food—everybody’s favorite food! Your pictures are so clear and beautiful, I feel like I could just reach up to the screen and take a piece. And the calzone! Wonderful anytime. You are a great cook, Rose. I know I say this often, but REALLY—you need to write a cookbook. Love your recipes………..
Rose says
Hi Diane, thanks so much, I love Pizza too, with anything on it! Have a wonderful weekend.