Skillet PizzaPosted: May 1, 2012
Saturday, my hubby and I made the most amazing pizza. Well, more like I made the pizza while he watched and offered little encouragements as I went along haha. I got the recipe from my new favorite blog, Kitchen Konfidence. They have gorgeous photography, and great recipes – you will all be seeing several more recipes inspired by them popping up on my blog in the future. I love them!
This pizza took literally 2 minutes to cook, and it made the best crust! My hubby said that it was like cheesy pizza bread. The hardest part in the whole thing is getting the pizza from the cutting board to the skillet. Mine kinda fell apart on the way there, but honestly, just roll with it and it will still taste amazing!
1 ball of pizza dough (I just used the Jiffy pizza dough mix, but you could buy it fresh from Publix or your local grocery store.)
Extra virgin olive oil
Whole milk or part skim mozzarella cheese, shredded
Freshly ground black pepper
Fresh Parmesan cheese, grated
Fresh basil, coarsely torn
An hour before making your pizza, drizzle your pizza dough with a little olive oil and let rest.
Get all of your toppings together. Once you start cooking, it’s going to move fast, so you have to have everything laid out and ready to go. This includes opening your jar of pizza sauce, grating the cheese, tearing the basil, etc. Any other toppings you decide to add, have them ready to go. Trust me, it makes it a whole lot easier.
Place your oven rack as close to the broiler as possible while still leaving enough room for your skillet. Test turning your skilling in the oven to make sure that it’s easy to maneuver.
Turn the broiler on high and preheat a dry, ungreased cast iron skillet on high for 10 minutes (if it starts to smoke like crazy, turn the heat down to just above medium and open a couple of windows! Once you begin heating the skillet, lightly flour a wooden (do not use plastic – the dough is bad about sticking to it) cutting board.
With about 5 minutes of heating time remaining, start assembling your pizza. Stretch the dough to about the size of your skillet (or a little smaller). It should be a little thinner on the inside and thicker around the edges (don’t make it too thin though or it will tear and you will lose all of your toppings when you try to transfer it to the skillet). Lightly sauce your dough, and the mozzarella, additional topping that you may want, and a little salt and pepper to kick up the flavor (store-bought pizza sauce needs a little help sometimes). Sprinkle the top with the grated Parmesan, and drizzle with a little extra virgin olive oil.
Now the tricky part. Slide the pizza into the skillet using a large, floured spatula. I kind of folded mine over on itself and picked it up by the sides (this is where a second person in the kitchen can come in handy!) and dropped it in the skillet (do not try to fix it once it hits the skillet! It will still taste yummy, don’t worry).
As soon as the pizza is in the skillet, transfer it to the oven. Close the oven door quickly. After 45 seconds, rotate the skillet 180 degrees. After a minute and a half, check your pizza. The crust should be slightly charred. Transfer to a cutting board to cool, and add the torn basil leaves.
You should definitely try this soon because it really is very easy, and very quick!