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No-Yeast No-Bake HOMEMADE PIZZA in Under 30 MINUTES

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE DOUGH

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tbsp extra virgin olive oil
  • 1/3 cup water

FOR THE SAUCE

  • 1 tbsp extra virgin olive oil
  • 1 clove garlic
  • 15 oz can tomato sauce
  • 15 oz can diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • sea salt
  • black pepper
  • white sugar

EXTRAS

  • 1 1/2 cups shredded mozzarella
  • 2 jarred roasted red bell peppers
  • 10 black pitted olives
  • 1/2 tbsp extra virgin olive oil
  • handful fresh arugula

Instructions

  1. To make the tomato sauce, heat a sauce pan with a medium heat and add in a generous tablespoon of extra virgin olive oil, after 1 minute add in 1 clove garlic finely minced and mix with the oil, after 1 minute add in one 15 oz can tomato sauce, one 15 oz can diced tomatoes and season with 1/2 tsp dried oregano, 1/2 tsp dried basil, a pinch of sea salt, freshly cracked black pepper and a pinch of white sugar, mix together and lower the fire to a low heat

  2. To make the pizza dough, add 1 cup of all-purpose flour into a large bowl, 1 tsp baking powder and 1/2 tsp sea salt, mix the dry ingredients together, then add in 1 tablespoon extra virgin olive oil and 1/3 cup water, mix together until you form a dough, then knead the dough inside of the bowl between one to two minutes, shape into a ball and set aside

  3. Sprinkle some all-purpose flour on a cleaned flat surface, place the ball of dough on top and shape into a circular design that is between a 1/4 inch to 1/8 inch in thickness

  4. Add 1/2 tablespoon extra virgin olive oil into a large frying pan, brush the olive oil to coat the entire surface, add the dough into the pan and mold it around so it fits in there like a glove, then using a fork, gently pierce the dough all over

  5. Add some of the tomato sauce over the dough and evenly spread around, sprinkle about 1 1/2 cups of shredded mozzarella and top off with strips of roasted red bell peppers and sliced black olives, place a lid on the pan and transfer to a stove top, heat with a low to low-medium heat, after 13 to 15 minutes, and the cheese is perfectly melted, remove the pan from the heat, transfer the pizza into a cutting board, sprinkle with freshly chopped arugula and serve at once, enjoy!