Think good ol’ pizza, think cheese!
But in the part of the world where I come from, think cheese, think expensive!
Finding access to good cheese for most of us where I hail from means spending money that we are not ready to budget for, especially in these hard economic times.
Needless to say, I’m also keenly aware that there are those who don’t eat cheese. Some just don’t like it! Actually, I have a close relative who cannot stand cheese.
Having said that, I must add that getting access to cheese is not always possible for a number of us. Thank God we are now getting to learn we can make our own cheese at home.
Before we get there though, I learned from a dear friend how to make pizza without cheese.
We had visited her home for a sleepover. O we relished the pizza she served us, only to learn she’d done it without cheese!
I decided from then on that nothing would hinder me from making my family pizza, especially knowing that cheese was the hardest of all the ingredients to access and to afford.
I’m glad too that even without an oven, you can make and enjoy your pizza. The process is not complicated because I’m also explaining how to bake it on top of your gas stove or gas cooker.
I’m sharing the recipe with the hope that it will be a blessing for your own hospitality journey as it’s been for me, giving you one more budget-friendly recipe to choose from for your meals.
I’ll make 2 pieces in pans that are about 10 and 11 inches in diameter. In case you have smaller pans, reduce the ingredients accordingly.
No-cheese Budget-friendly Pizza on Gas Stove Top (No-bake)
Equipment
- 2 pans 10 to 11 inches in diameter
- 1 Mixing Bowl
- 1 small sauce pan
- 1 Wooden Spoon
- 1 knife
- 1 grater
- 1 chopping board
- 1 Rolling Pin
Ingredients
For the Meat
- 1 kg Minced Meat
- 1 Medium size Onion- sliced
- 3 cloves grated fresh garlic cloves Grated Fresh Garlic
- Same amount of grated fresh ginger as the garlic
- Spices of Choice (I used curry powder, beef masala, garam masala& cumin seed each ½ tsp, ¾ tsp paprika spice, & ½tsp black pepper)
- Salt to Taste About ½ tsp
- About 3 to 4 tbsps Cooking Oil
For the Crust
- 3 cups All-purpose Flour
- 2 to 3 tbsps Sugar
- 1 tsp Yeast heaped
- 2 to 3 tbsps Cooking Oil
- 1 tsp Salt
- Warm Water
For the Vegetables
- 2 medium size Onions-sliced
- 3 medium size Tomatoes-sliced
- 1 medium size Courgette-sliced Optional
For the Base
- 2 tbsps Tomato Paste
Instructions
- Begin by preparing the dough: Combine the flour, the sugar, and the yeast in a mixing bowl. Add the salt and combine evenly. Make a well in the center and add the cooking oil.
- Add the warm water, a little at a time. Knead to form a fairly stiff dough. Cover and place in a warm place to rise or proof, or out in the sun. (You can also refer to the procedure of how I proof my butter on a cold day here. You can use the same procedure if your environment is too cold to proof dough.)
- Next, fry the meat. In a suitable pan, begin by frying the onion in the oil until tender. Add the garlic and ginger and fry for a few minutes until the mixture just begins to get to a golden color. Add the spices and a little salt to taste, mixing all the while. Stir in the meat, then cover and let the meat cook until all the water is gone. Frequently stir to flatten out any lumps so that the meat evenly cooks. Once cooked, set aside.
- Grease and dust the two pans. Set aside.
- By now the dough has proofed sufficiently. Uncover it, beat it down, and knead it for a few minutes so it can come together well. Divide it into two. Cover one of the pieces with a clean kitchen towel to keep it from drying out as you work on the other one.On a floured surface, roll out the piece you're working with to form a circular shape that will fit into your pan.Transfer it into one of the pans, ensuring it fits in well.
- As you begin filling it with the rest of the ingredients, arrange the veggies and meat, ensuring not to arrange them too close to the edge. Keep a distance of about half an inch from the edge of the crust all around to keep these ingredients, especially from sticking onto the side of the pan as the pizza cooks.Take a tablespoon of the tomato paste and evenly apply it onto the surface of the crust.
- Next, take half of the onion and arrange it evenly on the crust. Next, evenly arrange half the courgetti on the onions the same way. Finish with half of the sliced tomato, arranging it on the vegetables.Sprinkle a little salt on the vegetables. I sprinkle about a third of a teaspoon usually.Evenly sprinkle half the minced meat onto the vegetables.
- Transfer the pan onto your gas stove and allow it on full flame for about 30 seconds just to heat up the pan.Reduce the flame; not the natural way it’s been designed to get to its lowest. That’s still too high. It will burn your pizza before it’s ready. Instead, take the flame slowly as though you are switching off and take it to its lowest as shown in the picture below. It can be a little tricky to get to that flame but keep trying until you get to that flame.
- Bake the pizza for 35 minutes to an hour since it will depend on the size of your flame as well as the pan. *I like to use the wider plate on my gas stove for more even cooking. In case you are using the small plate, reducing to the lowest as designed by the manufacturer will work now that the plate is smaller hence the flame won't be so intense as to burn your pizza; only keep checking on it to ensure it is cooking well.
- Repeat the above procedure to prepare and bake the second pizza.Enjoy! Enhance your hospitality for the glory of God.*In case you are baking in the oven, you’ll bake one huge pizza on your baking sheet using all the ingredients. Simply grease and dust your baking sheet, (or line it with baking paper) and arrange as I arranged when compiling the ingredients for the two small pizzas.
Video
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Easy and delicious 😋😋
Thank you so much Beth! Yes it’s delicious.