Skillet Pizzas | foodsciencenerd.com

Skillet Pizzas

Posted on Posted in Culinary Science, Inspiration, Recipes

This is another recipe that I decided to try out this week that’s been on my “To Make” list for quite a while.  I was inspired by a few recipes I had seen for personal pizzas cooked in a skillet instead of one big pizza.  I had some leftovers in the fridge that would make good toppings, plus plenty of cheese left over from the spinach artichoke dip.  I also had some whole wheat pizza dough in the freezer that needed to get used or tossed, so I defrosted that (it took about 24 hours in the fridge) instead of wasting my own delicious pizza dough on a technique that may or may not work.

Many of these skillet pizzas require 10 minutes of baking in a skillet, which, unless you have more than one skillet, would make for a very awkward meal time.  But then I came across a recipe that involves just broiling for about 2 minutes, so you can fire out lots of pizzas before the first ones get cold.  I don’t have many pictures of this process, though, because I had to move very fast to avoid burning the pizzas (it would have been a much calmer pace if I didn’t have a kitchen designed for take-out eaters and had a place to spread out multiple pizzas and toppings at once).

The key to this recipe is having the toppings ready to go (and, if they are leftovers, slightly reheated) so you don’t fall far behind.  I used a garlic-olive oil sauce, and made extra for a sauce on a pasta dish later in the week.  The toppings were a either leftover chicken and peppers or pumpkin, ricotta, and cranberries (this time with chicken as well).

The technique is as follows:

  1.  Turn on the broiler.  Heat a skillet over high heat while rolling out the pizza dough into 10 inch circle-like shapes (I got 3 circles from 1 pound of dough) and slather with sauce.
  2. With the ingredients ready to go, put a very small pat of butter in the skillet.  Remove the skillet from the heat and place one circle in the pan.  Top as quickly as possible, as the pizza is already cooking.
  3. Place the skillet under the broiler for about 2 minutes, turning as necessary for even browning (most broilers have hot spots).
  4. When the dough is browned and the cheese is bubbly, remove from the skillet and cut into slices.  Repeat with the rest of the dough and serve immediately.

Skillet Pizzas | foodsciencenerd.com

 

These pizzas weren’t as good as my usual homemade pizza, but it was very fun to let everyone choose their own toppings, and the process was very quick.  I’ll do it again next time I have leftovers to use up!

 

 

Skillet Pizzas

Skillet Pizzas

Ingredients

  • 1 lb whole wheat pizza dough
  • 1 cup Sauce of your choice
  • 1 1/2 cups mozzarella cheese, shredded
  • Toppings, as desired
  • 3 tsp butter, divided

Directions

  1. Turn on the broiler. Heat a skillet over high heat while rolling out the pizza dough into 10 inch circle-like shapes (about 3 per pound of dough) and slather with sauce.
  2. With the ingredients ready to go, put a very small pat of butter in the skillet. Remove the skillet from the heat and place one circle in the pan. Top as quickly as possible, as the pizza is already cooking.
  3. Place the skillet under the broiler for about 2 minutes, turning as necessary for even browning.
  4. When the dough is browned and the cheese is bubbly, remove from the skillet and cut into slices. Repeat with the rest of the dough and serve immediately.
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