Crispy on the outside, soft and pillowy on the inside, skillet pizza is a perfect tailored-to-your-taste meal or snack. Really quick and easy to make when you buy the dough at your local grocery store. And who doesn’t love a good pizza?
Even though this recipe uses several ready-made ingredients, these pizzas look, taste and smell homemade, fresh out of a pizza oven. I read up on the many different techniques and settled on a blend that gets the job done well in the fastest and easiest way possible. After half a dozen pizzas, I can say this is a fairly fool proof recipe.
Yes, buying the dough may be cheating a bit, but I figure a store that makes hundreds of pizzas doughs a week probably has the recipe nailed. Continuing with the shortcut theme, I use a simple basic tomato sauce, homemade if I have leftovers or a good store-bought one like Costco’s White Linen Marinara Sauce. Sometimes I grate my own cheese and sometimes I use the pre-shredded kind in the package. Use whatever you like best.
This recipe is a build-your-own pizza, meaning you choose your own toppings. I like a basic Margherita pizza with tomato sauce, basil and Mozzarella. My husband loves black olives so those always go on too. Anything goes though. Just one tip: the cooking time is short, so for certain vegetables it might be best to saute or roast them ahead of time. Eggplant, onions and peppers are good examples of this.
Technique: In about about 25 minutes, not including resting your dough on the counter for half hour, you get a delicious hot fresh 10-12 inch pizza. The crust is thicker than I would normally order, but it’s so delicious that I love it just the same. Here’s a youtube video on how to shape the dough. I use a 12 inch cast iron skillet. You can also use a 10 inch or stainless steel skillet instead. The only thing to remember is that the skillet must be able to withstand a very high oven temperature of 500-550F. Some recipes add oil to the pan before laying on the crust. This one doesn’t. Just sprinkle some cornmeal in the pan to keep it from sticking. The pizza starts on the stove top for a few minutes, then is transferred to the oven for another 12-15 minutes. Garnish if you like, slice and serve. That’s it!
Tailor To Your Taste
- Toppings: Olives, pepperoni, sausage, bacon, ham, pineapple, roasted eggplant or peppers, mushrooms, onions, zuchinni, arugula, etc.
- Garnishes: fresh chopped basil, Parmesan cheese, goat cheese, hot chili flakes, pesto, etc.
- Omit the tomato sauce and use a thin layer pesto, garlic oil or ricotta.
- It’s best fresh, but leftovers are great rewarmed in a 350-375F oven. Can also be frozen in a zipper locked bag.
Enjoy a skillet pizza for breakfast, lunch, brunch, dinner, snack or appetizer. And for a different kind of pizza, try our delicious grilled pizza (see link below).
Here’s a grilled pizza recipe you might like:
Simple Grilled Garlic Tomato Pizza get the recipe