Friday, April 27, 2012

Stovetop Pesto Pizza Bread

I haven't been blogging very much because I've been busy trying to earn the "daughter of the month" award.

Welllllll.... that's not quite true.  While I have been busy, it hasn't been because I've been being "daughter of the month."  My just-turned-ten-year-old sister Mia, on the other hand, has been very busy being daughter of the month.  Of course, by that, I mean that she printed herself off a Microsoft Word certificate proclaiming herself to be "daughter of the month" and had my parents sign it.  As my sister Stephanie said, it was clearly a falsified document.  :  )

Back to the main point of this entry, though:  I have a new recipe!  Now don't think "pizza" when you make this because the dough ends up being nothing like pizza crust; it's definitely a bread.  Of importance:  it's so EASY, you have a very minimal number of dirty dishes, and it cooks in ten minutes.  It is pretty good, but do be sure to add a lot of a really good sauce to it (I mention it below, but I used Buitoni's Pesto with Basil sauce).   Then again, I like a lot sauce (although I cannot claim I love sauce as much as my mother, who once announced while dousing her dessert in three kinds of sauce that "anyone who knows her knows that she loves sauce").

Oh, and, if you can't eat it all, it's really good cold.

Adapted from Fuss Free Cooking.

1 cup self-rising flour
 cup water
2 tablespoons olive oil
pinch of salt
pesto sauce or pizza sauce of your choice [I used Buitoni Pesto with Basil, which was delicious]
1 cup mozzarella or cheese of your choice (more cheese is better)


  1. Spread the olive oil in large, non-stick skillet (mine was about 10 inches in diameter).  You can use a smaller skillet, but a larger skillet will give you a better bread to sauce ratio.
  2. Add the self-rising flour and water to the skillet.  Mix the olive oil, flour, and water together until you get a sticky dough.
  3. Spread the dough so that it covers the entire bottom of the skillet.
  4. Generously spoon sauce onto the dough so that you cover the entire surface.
  5. Generously sprinkle the cheese on top of the sauce.
  6. Cover the skillet with a lid, and cook over for 10 to 12 minutes.
  7. At the end of 10 to 12 minutes, remove the skillet from the heat and slide the pizza bread out onto a plate. Slice and enjoy!


  1. You might earn that daughter of the month award if you make this for me : ) this looks delicious

  2. Really like your blog, going to roast some chickpeas this week after reading your posts.

    The pizza bread or the risotto might be my favorites, tho'.

    Keep on cookin'!


    1. Thanks! I'm glad you enjoy the blog! I think the risotto is my favorite as well... Let me know if there is anything you would like to see as a single serving!

  3. This looks awesome and super simple! I just wish I had a big enough bread hook to bake some ciabatta rolls.

    Also, homemade pesto is not even that much better than the buitoni, I've found :)

    1. Thanks, Tanner! I think the best thing about homemade pesto is that it can be super cheap if you grow some basil in your garden in the summer ; )