Homemade American-Style Stovetop Pizza with Salami and Bell Pepper Recipe
This stovetop pizza is inspired by American, thicker pizzas with lots of cheese, but it doesn’t require an oven. The crust is soft inside and slightly crispy on the bottom, and the top is generously covered with cheese, salami and bell pepper. It’s a great dish for movie night when you want homemade pizza without a long rising time.
United States
Difficulty: Medium
🍽️
Dinner
🌙
Supper
🎉
Party
🌿
Mild
Salty
Umami
Filling
Warming
Crunchy
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
3
Ingredients
- wheat flour - 250 g
- yeast - 5 g
- water - 150 ml
- oil - 2 tablespoons
- salt - 0.5 teaspoons
- tomato passata - 120 ml
- garlic powder - 0.5 teaspoons
- oregano - 1 teaspoon
- cheese - 150 g
- salami - 60 g
- bell pepper - 0.5 piece
Main Ingredient:
wheat flour
Preparation
- Put the flour, yeast and salt into a bowl and mix. Add lukewarm water and 1 tablespoon of oil. Knead by hand or with a spoon for 5–7 minutes, until the dough is smooth and elastic, slightly sticky but pulling away from your hand.
- Cover the bowl with a cloth and leave in a warm place for about 20–30 minutes, until the dough has clearly risen.
- Meanwhile, prepare the sauce: in a small bowl mix the passata with garlic powder, oregano, a pinch of salt and 1 tablespoon of oil.
- Cut the bell pepper into thin strips. Grate the cheese if you’re using a block.
- Lightly grease a large, heavy-bottomed frying pan (about 26–28 cm) with oil. Transfer the risen dough to a lightly floured surface and stretch it with your hands into a circle roughly the size of the pan.
- Transfer the dough to the cold pan and gently press it to fit the edges. Spread the tomato sauce over the top, leaving a small border around the edge.
- Sprinkle the pizza with cheese, then arrange the slices of salami and strips of bell pepper.
- Place the pan over medium heat, cover with a lid and cook for 12–15 minutes. The bottom should be golden and crispy, and the cheese on top completely melted. If the bottom browns too quickly, reduce the heat.
- Transfer the finished pizza to a board, wait 2–3 minutes and cut into pieces.
Storage
In fridge:
2 days
Freezing:
Yes
Leftover slices can be stored in the fridge for up to 2 days and reheated in a dry pan over low heat or in a microwave. You can also freeze individual slices and reheat them straight from frozen on a covered pan.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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