{"id":6519,"date":"2019-08-02T10:21:29","date_gmt":"2019-08-02T14:21:29","guid":{"rendered":"https:\/\/web.uri.edu\/community-nutrition\/?p=6519"},"modified":"2023-05-22T15:36:12","modified_gmt":"2023-05-22T19:36:12","slug":"stovetop-pizza","status":"publish","type":"post","link":"https:\/\/web.uri.edu\/community-nutrition\/stovetop-pizza\/","title":{"rendered":"Stovetop Pizza"},"content":{"rendered":"
\n
\n

Stovetop Pizza \/ Pizza en Sart\u00e9n \/ Pizza de Fog\u00e3o<\/h1>\n

Download Recipe\/ Print Recipe<\/a>
\n <\/p>\n<\/div>\n

\"\"<\/div>\n<\/div>\n

English<\/h1><\/p>\n

Servings per recipe: 12 (2 pizzas)
\nServing size: 1 slice
\nPrep time: 15 minutes
\nCook time: 25 minutes
\nCost: $5.43 per recipe \/ $0.45 per serving<\/p>\n

Ingredients<\/h2>\n
    \n
  • 1 (16 ounce) bag refrigerated whole wheat pizza dough<\/li>\n
  • 3 medium tomatoes, diced<\/li>\n
  • \u2153 red or green bell pepper, diced<\/li>\n
  • 1\u00bd teaspoons dried basil (or 1\u00bd tablespoons fresh basil)<\/li>\n
  • Black pepper to taste<\/li>\n
  • Nonstick cooking spray<\/li>\n
  • 2 tablespoons grated parmesan cheese<\/li>\n
  • \u2153 cup shredded mozzarella cheese<\/li>\n<\/ul>\n

    Directions<\/h2>\n
      \n
    1. Using your hands, roll the pizza dough into a ball. Cut dough into two balls. On a clean and lightly floured surface, use a rolling pin to roll each ball of dough into a circle that is about 10 inches across.<\/li>\n
    2. Combine the tomatoes, bell pepper, basil, and black pepper in a bowl and gently stir them together.<\/li>\n
    3. Spray a medium sized pan with cooking spray. On medium heat, cook 1 side of the pizza dough in the pan for about 5 minutes or until golden brown. Flip the pizza dough over.<\/li>\n
    4. Spread half of the tomato and red pepper mixture onto the cooked side of the pizza dough in an even layer. Top with half the parmesan cheese and mozzarella cheese.<\/li>\n
    5. Cover the pan and cook the pizza for about 5 minutes or until the dough is cooked through and the cheese is melted.<\/li>\n
    6. Repeat steps 3-5 with the remaining pizza dough.<\/li>\n<\/ol>\n

      Money Saving Tip<\/h1>

      A block of cheese almost always costs less than a bag. Buy the block and grate or shred your cheese at home.<\/p><\/div><\/section><\/section>

      Spanish<\/h1><\/p>\n

      Porciones por receta: 12 (2 pizzas)
      \nTama\u00f1o de porci\u00f3n: 1 rebanada
      \nTiempo de preparaci\u00f3n: 15 minutos
      \nTiempo de cocci\u00f3n: 25 minutos
      \nCosto: $5.43 por receta \/ $0.45 por porci\u00f3n<\/p>\n

      Ingredientes<\/h2>\n
        \n
      • 1 bolsa (16 onzas) masa preparada integral para pizza<\/li>\n
      • 3 tomates medianos, picados<\/li>\n
      • \u2153 piment\u00f3n rojo o verde, picado<\/li>\n
      • 1\u00bd cucharaditas albahaca seca (o 1\u00bd cucharadas albahaca fresca)<\/li>\n
      • Pimienta negra al gusto<\/li>\n
      • Aceite en aerosol antiadherente<\/li>\n
      • 2 cucharadas queso parmesano, rallado<\/li>\n
      • \u2153 taza queso mozzarella, rallado<\/li>\n<\/ul>\n

        Preparaci\u00f3n<\/h2>\n
          \n
        1. Usando sus manos, forme la masa de pizza en una bola. Divida la masa en dos bolas. En una superficie limpia y ligeramente enharinada, use un rodillo para formar la masa en un circulo de unas 10 pulgadas de ancho.<\/li>\n
        2. Combine los tomates, el piment\u00f3n, la albahaca, pimienta negra y revu\u00e9lvalos suavemente.<\/li>\n
        3. Roc\u00ede un sart\u00e9n mediano con aceite en spray. A fuego medio, cocine 1 lado de la masa de pizza en el sart\u00e9n por unos 5 minutos o hasta que se dore. Voltee la masa de pizza.<\/li>\n
        4. Esparza mitad de la mezcla de tomate y piment\u00f3n sobre el lado cocido de la masa de pizza, en una capa uniforme. Termine poniendo mitad del queso parmesano y queso mozzarella.<\/li>\n
        5. Cubra el sart\u00e9n y cocine la pizza por unos 5 minutos o hasta que la masa este bien cocida y el queso se haya derretido.<\/li>\n
        6. Repita paso 3-5 para la otra masa de pizza.<\/li>\n<\/ol>\n

          Consejo para ahorrar dinero<\/h1>

          Un bloque de queso casi siempre cuesta menos que una bolsa. Compre el bloque y ralle su queso en casa.<\/p><\/div><\/section><\/section>

          Portuguese<\/h1><\/p>\n

          Por\u00e7\u00f5es por receita: 12 (2 pizzas)
          \nTamanho da por\u00e7\u00e3o: 1 fatia
          \nTempo de preparo: 15 minutos
          \nTempo de cozimento: 25 minutos
          \nCusto: $5.43 por receita, $0.45 por por\u00e7\u00e3o<\/p>\n

          Ingredientes<\/h2>\n
            \n
          • 1 saco (16 on\u00e7as) de massa de pizza de trigo integral refrigerada<\/li>\n
          • 3 tomates m\u00e9dios, cortados em cubos<\/li>\n
          • \u2153 piment\u00e3o vermelho ou verde, picado<\/li>\n
          • 1\u00bd colheres de ch\u00e1 de manjeric\u00e3o seco (ou 1\u00bd colheres de sopa de manjeric\u00e3o fresco)<\/li>\n
          • Pimenta-do-reino a gosto<\/li>\n
          • Spray antiaderente<\/li>\n
          • 2 colheres de sopa de queijo parmes\u00e3o ralado<\/li>\n
          • \u2153 copo de queijo mozarela sem gordura ralado<\/li>\n<\/ul>\n

            Modo de Preparo<\/h2>\n
              \n
            1. Usando as m\u00e3os, enrole a massa da pizza em uma bola. Corte a massa em duas bolas. Em uma superf\u00edcie limpa e levemente enfarinhada, use um rolo para abrir cada bola de massa em um c\u00edrculo com cerca de 25 cent\u00edmetros de di\u00e2metro.<\/li>\n
            2. Misture os tomates, o piment\u00e3o, o manjeric\u00e3o e a pimentado-reino em uma tigela e mexa delicadamente.<\/li>\n
            3. Unte uma panela de tamanho m\u00e9dio com spray antiaderente. Em fogo m\u00e9dio, cozinhe um lado da massa da pizza em uma panela por cerca de 5 minutos ou at\u00e9 dourar. Vire a massa da pizza.<\/li>\n
            4. Espalhe metade da mistura de tomate e piment\u00e3o vermelho no lado cozido da massa da pizza em uma camada uniforme. Cubra com metade do queijo parmes\u00e3o e o queijo mozarela.<\/li>\n
            5. Tampe a panela e cozinhe a pizza por cerca de 5 minutos ou at\u00e9 que a massa esteja totalmente cozida e o queijo derretido.<\/li>\n
            6. Repita as etapas 3 a 5 com o restante da massa de pizza.<\/li>\n<\/ol>\n

              Dica para economizar dinheiro<\/h1>

              Um peda\u00e7o inteiro de queijo quase sempre custa menos do que um pacote de queijo ralado. Compre o peda\u00e7o inteiro e rale em casa.<\/p><\/div><\/section><\/section><\/div><\/section>\n

               <\/p>\n","protected":false},"excerpt":{"rendered":"

              Stovetop Pizza \/ Pizza en Sart\u00e9n \/ Pizza de Fog\u00e3o    <\/p>\n","protected":false},"author":2097,"featured_media":14229,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[114,13,135],"tags":[],"class_list":["post-6519","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kid-friendly","category-main-dish","category-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6519","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/users\/2097"}],"replies":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/comments?post=6519"}],"version-history":[{"count":6,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6519\/revisions"}],"predecessor-version":[{"id":25378,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/posts\/6519\/revisions\/25378"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media\/14229"}],"wp:attachment":[{"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/media?parent=6519"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/categories?post=6519"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/web.uri.edu\/community-nutrition\/wp-json\/wp\/v2\/tags?post=6519"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}