Barbecued Chicken Skillet Pizza
Homemade pizza in just 30 minutes sounds like an impossibility. But with a little ingenuity, and a hot skillet, we accomplished the impossible.
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 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 and were easily dressed up with goat cheese and chicken. Soft cheeses melted best in the covered skillet, especially when we turned the heat down low after adding them so they melted without burning the bottom crust.
© 2018 America's Test Kitchen. All rights reserved.