Barbecued Chicken Skillet Pizza

Homemade pizza in just 30 minutes sounds like an impossibility. Could we develop a recipe that delivered? Here’s what we discovered:

Test Kitchen Discoveries:

• Omitting the yeast from this pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture.
• To eliminate bubbles in the pizza dough, use a fork to pop the bubbles as the first side cooks in the skillet—poking before cooking impedes the rise.
• Replace the water in the dough with a bold, dark brown ale to add a strong yeasty flavor to the pizza dough.
• To keep the cooking process quick and simple, top the pizzas with potent no-cook ingredients: Fresh tomatoes (salted and drained to eliminate excess moisture) and basil work as the base flavors and are easily dressed up with black olives, roasted red peppers, prosciutto, and chicken.
• Soft cheeses melt best in the covered skillet, especially when the heat is turned low after adding them to allow them to melt without the bottom crust burning.