Frying-Pan Pizza, you have revolutionized my kitchen!

January 3rd, 2013 4:06 pm by Kelly Garbato

Along with copious volumes of The Hunger Games criticism and a shiny old vintage WWII gas mask (child-sized!), I received not a few food-related items this holiday season. From my parents: all three vegan cookbooks on my wish list (Vegan Italiano, Vegan a la Mode, and Chloe’s Kitchen), as well as (*drumroll please*) a pasta roller! Homemade pierogies, I’m coming for you!

Pierogies are a little more effort than I can muster after all that holiday baking, so for now I’ll have to settle on breaking in those cookbooks. First up: Vegan Italiano (by Donna Klein, whose latest cookbook I recently had the pleasure of reviewing) – specifically, the Frying-Pan Pizza with Sun-Dried Tomatoes, Olives, and Onions. ALWAYS START WITH PIZZA, that’s my motto.

(Technically Shane makes the pizza in our house, but who’s counting? It’s weird how we tend to arbitrarily divvy up the meals like that – he’s always pizza, I’m always pasta, and beyond that it’s a free-for-all.)


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What’s so rad about this recipe is that the dough doesn’t use any yeast – just flour, oil, and water (Klein calls this “scone dough,” but I’ve never made scones, so the reference is lost on me) – so you don’t need to let it rise AT ALL beforehand. Pizza in a pinch, and without using pita bread to boot! (Not that I don’t love you pita, you know that I do. Sometimes I just need a, ahem, more filling meal.) Fry it up in a skillet, flip, and repeat. Transfer to a baking sheet, add your toppings, and bake for ~5 minutes. It’s that easy!

The resulting crust is thick and hearty, but doesn’t sit in your stomach like a brick. Dense but still light. Plus the little browned patches on the underside add an extra richness that regular pizza just doesn’t have.


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I really love the no-cheese, olives! olives! olives! version provided by Klein, but the husband decided to try another pie with our favorite standards, including mozzarella Daiya, Lightlife Smart Bacon, sundried tomatoes, and black olives. What can I say but yum yum yum?

Supposedly one pizza makes four to six servings (hahahaha!), but Shane and I polished a pie off in one sitting. In our defense it was a VERY filling meal.

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One Response to “Frying-Pan Pizza, you have revolutionized my kitchen!”

  1. Spaghetti per Mimi – and a new-old favorite! » V for Vegan: Says:

    […] hands down one of my favorite recipes in the book, second – well, third – only to the pan-fried pizza and roasted pepper sauce. Melt in your mouth good, I now buy a pound of fresh greens beans every […]

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