Wash the endive and cut it into stripes. Heat the garlic in a pan with 2 tablespoons of olive oil, add the endive and cover with a lid.
Cook over a gentle flame until the endive gets tender, season with salt and pepper and set aside.
Grease the pan in which you are going to cook the pizza, lightly and evenly. Roll out the pizza dough into two pizzas, one slightly larger than the other.
Put the largest pizza on the bottom of the pan, fill with the endive and sprinkle with pine nuts.
Top with the smaller pizza, brush the surface with oil and sprinkle with thyme leaves.
Put the pan over medium heat, as soon as it gets hot lower to a minimum and cook the pizza for 5 or 6 minutes, until the bottom is slightly browned. Turn the pizza and cook 5 to 6 minutes more.
Transfer the stove top pizza on a serving dish, cut into slices and serve.
You can fill your stove top pizza with other vegetables such as cabbage, chard, zucchini; just take care the vegetables are drained well to avoid releasing humidity on pizza dough, otherwise your pizza will get mushy and won't cook right.