SERVES 4
TOTAL TIME: 45 minutes
We like the convenience of using ready-made pizza dough from the local pizzeria or supermarket here. Be sure to let the dough sit out at room temperature while preparing the remaining ingredients and heating the oven, otherwise it will be difficult to stretch. For the pizza sauce, consider using our No-Cook Pizza Sauce. Feel free to sprinkle simple toppings over the pizza before baking, such as pepperoni, sautéed mushrooms, or browned sausage, but keep the toppings light or they may weigh down the thin crust and make it soggy.
|
¼ |
cup olive oil |
|
1 |
pound pizza dough, room temperature |
|
1 |
cup pizza sauce |
|
6 |
ounces mozzarella cheese, shredded (1½ cups) |
|
¼ |
cup grated Parmesan cheese |
1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Grease 12-inch ovensafe skillet with 2 tablespoons oil.
2. Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping other piece covered) into 11-inch round. Transfer to prepared skillet and reshape as needed. Spread ½ cup pizza sauce evenly over dough, leaving ½-inch border at edge. Sprinkle with ¾ cup mozzarella and 2 tablespoons Parmesan.
3. Set skillet over high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, about 3 minutes.
4. Transfer skillet to oven and bake pizza until edges are brown and cheese is melted and spotty brown, 7 to 10 minutes. Using potholders (skillet handle will be hot), remove skillet from oven and slide pizza onto cutting board. Let pizza cool slightly and serve. Wipe skillet clean and repeat with remaining ingredients to make second pizza.
VARIATIONS
SKILLET PIZZAS WITH FONTINA CHEESE, ARUGULA, AND PROSCIUTTO
Omit Parmesan. Substitute 1½ cups shredded fontina cheese for mozzarella. Sprinkle each pizza with 2 ounces thinly sliced prosciutto, cut into 1-inch strips, and 1 cup baby arugula just before serving. (You will need 4 ounces prosciutto and 2 cups baby arugula for both pizzas.)
SKILLET PIZZAS WITH GOAT CHEESE, OLIVES, AND SPICY GARLIC OIL
Omit Parmesan. Combine 2 tablespoons olive oil, 1 minced garlic clove, and ¼ teaspoon red pepper flakes in bowl. Brush half of garlic-oil mixture over each pizza before adding sauce. Sprinkle each pizza with ⅓ cup crumbled goat cheese and ¼ cup pitted and halved kalamata olives before baking. (You will need ⅔ cup crumbled goat cheese and ½ cup olives for both pizzas.)
ITALIAN GRINDER SKILLET PIZZAS
Arrange 1 ounce sliced salami and 1 ounce sliced capicola, both cut into quarters, between double layers of coffee filters on plate and microwave until fat begins to render, about 30 seconds. Sprinkle each pizza with half of microwaved meats and ¼ cup jarred banana pepper rings, patted dry, before baking. (You will need ½ cup jarred banana pepper rings for both pizzas.)