Can I be honest for about two sentences here? Sometimes I wonder who I am writing this for or maybe more exactly, who reads this? I hope that you enjoy my posts and would love to know if you care for any of it at all. I am pretty new to this whole blogging world and it would mean so much to know what you think! After all I can't be the only who loves pizza enough to cook it in a skillet? Or do you prefer frozen pizza from the grocery store? Leave a comment below!
Couple of my favorite things about this pizza in general; try the fresh mozzarella version and get your hands on some real parmigiana-reggiano cheese. It pays to invest in the real deal. I tried some neapolitan pizza for the first time last summer and thus thin crust pizza has really become my thing of late. Unfortunately I am unable to crank my oven to 900 degrees to produce such deliciousness myself so here is my homemade substitute. There is something about having just enough bread to hold the sauce and cheese that makes the whole thing more balanced instead of feeling like you just ate a whopping sandwich. Oh the deep dish has a place too, I won't argue, but for now we are loving on this not-so-deep version.
Skillet Margherita Pizza
- 1 cup bread flour + extra
- 3/4 tsp instant yeast
- 1/2 tsp salt
- 1/2 Tbsp olive oil
- 7 Tbsp warm water
- 14 oz can diced tomatoes
- 1 1/2 tsp olive oil
- 1 garlic clove, pressed
- 1/2 tsp dried oregano
- salt & ground black pepper
- 1 Tbsp chopped fresh basil
- 8 oz sliced fresh mozzarella
- 1/2 tsp crushed red pepper
- 1 cup grated parmesan cheese
- For the dough: in a food processor, combine flour, yeast and salt. With the machine running, drizzle in oil and water. Continue to let the processor run until the dough clears the sides of the bowl, 1 1/2 - 2 minutes.
- Turn dough out onto a lightly floured surface and knead a couple of times to form a smooth ball. Place dough into a lightly oiled bowl and cover with plastic wrap. Allow to stand in a warm place for 1-1 1/2 hours or until doubled in size.
- For the sauce: in the meantime, heat a medium skillet on medium heat, add olive oil. Once the oil is heated, add garlic and cook until fragrant, about 30 seconds. Add 1/8 tsp of salt and oregano, turn down the heat and add the diced tomatoes.
- Bring to a slow simmer and cook for 20 minutes, allowing for the sauce to reduce slightly. Add additional salt & pepper to taste, set aside to cool slightly until needed.
- For the pizza: heat your oven to 500 degrees and lightly brush an oven safe skillet with oil.
- Turn the dough out onto a lightly floured counter and roll out into an 11-inch circle. Transfer the rolled dough into the skillet.
- Ladle and spread the desired amount of prepared sauce onto the dough (about 1 cup). Sprinkle with chopped basil, red pepper and lay mozzarella cheese out in a single layer. Sprinkle with 1/2 cup parmesan cheese.
- Cook pizza in skillet over high heat for about 3 minutes until the crust starts to set then transfer to the oven and finish baking for 7-10 minutes. Serve with remaining parmesan cheese and pepper flakes.
*recipe adapted from America's Test Kitchen Cooking for Two 2010 cookbook.