Initially revealed in September 2014
Faculty began this week, and I despatched my little ones off on the bus for the primary time. Independence is somewhat bittersweet as a mum or dad; I’m so pleased with their progress, however I nonetheless wish to bottle the summer time up and hold them house with me perpetually.
I had nice plans of baking and recipe testing throughout these college days on their lonesome, however my oven broke, and I used to be left with only a stovetop and a broiler. Fortunately, I’ve this gem of a recipe tucked away for such events. This pizza is cooked in a skillet proper on the stovetop, then despatched below the broiler for a minute or two, which makes the cheese bubbly and toasty brown. It’s straightforward, scrumptious, and one in all our favourite meals.
Skillet Pizza
Tailored from Bread in 5
I used Bread in 5’s olive oil dough right here. You should have way more dough than you want, however the dough retains for two weeks within the fridge, or can be utilized for different baked items (their website has a lot of recipes). Your favourite pizza dough ought to work too.
Different toppings would work properly too—pear, sausage, and thyme is an effective mixture (and can be pictured above). In case you use a bigger cast-iron skillet, you’ll need extra dough (about 6 ounces for a 10-inch pan, and eight ounces for a 12-inch pan).
Olive oil pizza dough (see be aware above)
4-6 slices heirloom tomatoes
6-8 slices contemporary mozzarella cheese
6-8 basil leaves
Begin by heating an 8-inch cast-iron skillet over medium warmth on the stovetop. Reduce off a quarter-pound piece of dough (4 ounces) and form it right into a ball. Flatten the dough, after which roll it right into a 1/8-inch thick spherical.
Rigorously switch the dough to the preheated pan, and rapidly unfold the tomatoes over the dough, then evenly scatter the mozzarella cheese. Cowl the skillet and prepare dinner for about 4 minutes with out lifting the lid (until, after all, you odor scorching).
Utilizing a spatula, gently raise up a nook of the pizza to test on the underside crust. When your backside crust is browned to your liking, take away the lid, activate the broiler, and toast the pizza for 1-2 minutes below the broiler to get a crisp high crust.
Take away the skillet from the oven, then take the pizza out of the pan with a spatula. Permit the pizza to chill barely on a wire cooling rack. Prime with the basil. Reduce into wedges and serve.
Sarah Kieffer spends a lot of her time taking pictures and within the kitchen along with her two little ones. She loves to make use of any out there free time re-reading books and sipping chilly press. She shares her recipes and musings at The Vanilla Bean Weblog, an area devoted to making a household meals historical past.
