Skillet Pizza

From Cook's Country | August/September 2008

Why this recipe works:

Omitting the yeast from our Skillet 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, we used a fork to pop the bubbles as the first side cooked in the skillet—poking before cooking… read more

Omitting the yeast from our Skillet 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, we used a fork to pop the bubbles as the first side cooked in the skillet—poking before cooking impeded the rise.

We replaced 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, we topped the pizzas with potent no-cook ingredients: Fresh tomatoes (salted and drained to eliminate excess moisture) and basil worked as the base flavors.

less

Serves 2

To save time, combine the cheeses and prepare the dough while the salted tomatoes are draining. When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection