If you’re sitting there shaking your head then I don’t blame you at all. When Bessemer (an Australian cookware manufacturer) contacted me about trying this out I was completely convinced that it would not work.
I watched the Bessemer pizza promotional video on youtube and couldn’t believe my eyes. There was just no way you could cook a pizza in a pan on the stove top and have it turn out halfway decent, right? Wrong!
Now, before I tell you exactly how to do it with step by step instructions I want to preface it by saying one thing. If you’re after a proper, authentic wood-fired pizza then that’s not what you’re going to get.
However, if you’d like to make your family pizza from scratch and kiss goodbye to overly salty and fatty frozen pizzas, then this is the cookware for you.
Added bonus: You make the whole thing, including the dough, in the one dish so there’s no messy flour to clean up!
Bang the flour, spices and oil into the dish.
Mix up the dough.
Spread out the dough into a pizza shape.
Add your toppings.
Cook and voila! Home-made pizza in less than half an hour.
This last photo shows two very important things:
1) A nice crispy base
2) A nice clean pan!
That’s right, you just wipe the pan clean with a soft cloth and put it away. No burnt cheese stuck to your oven racks and walls!
The secret to this piece of cookware is the tri-titanium coating and the special air vent on the lid to help steam escape and bake like a traditional oven. It’s like having a mini oven on your stove top – and it doesn’t heat up the house!
Now that’s what I call heavenly cooking! See below for the easy recipe :)
Christie received the Bessemer 34cm Baking Dish and Lid to trial courtesy of Bessemer and Wilkinson PR.
I’ve adapted the original Bessemer recipe. Click this link to see the original.
1 and a 1/2 cups self raising flour
1 tablespoon of oil
pinch of salt and pepper
pinch of dried oregano
1 cup warm water
3 tablespoons tomato paste
1 cup grated mozzarella cheese (I used a combination of grated mozarella, parmesan and cheddar)
2 rashers of cooked bacon, roughly chopped (you could also use ham)
4-5 button mushrooms, sliced
1/2 zucchini, thinly sliced
1. Add the flour, salt, pepper, oregano and oil to the Bessemer 34cm baking dish base. Add the cup of warm water and mix with a plastic spatula (you don’t want to scratch the lovely non-stick surface). It will seem like it’s not going to come together, but just keep mixing.
2. Spread the dough mixture out with the spatula into a round shape. It might not reach the edges at this stage, but that’s OK. Let it stand for about 5 minutes and it will slowly spread (thanks to the raising agents in the flour). Then use the spatula (or slightly damp hands) to press and push out the dough to almost reach the edges of the pan, making sure the dough is even. See third picture above.
3. Place the baking dish onto the stove top and turn the heat to medium. Spread tomato paste over top of dough base and sprinkle with a bit of the cheese. Arrange all the other ingredients on top and finish with the rest of the cheese.
4. Place the lid on the dish and cook with the vent open for 5 minutes on medium heat and then 5 minutes on low heat.
Important Note! My stove top is notoriously bad with heating up properly, if yours is too then follow these instructions. If after the first 5 minutes on medium the dough appears to still be raw, continue cooking for another 5-10 minutes on medium or until the base becomes crisp (check at 3 minute intervals). Once the base is crisp, turn the heat down to low and cook for 5 more minutes.
5. Slide out onto a platter and serve hot.