Easy Skillet Pizza Recipe(2 Other Pizza Recipes Included)

 

I was in the used book store not too long ago, armed with a store-credit, and as always, ended up buying cookbooks.  One of the cookbooks I walked away with was “The Best Skillet Recipes” from the editors of Cook’s Illustrated.

Over the last couple of years, I have grown to love the Cook’s Illustrated/America’s Test Kitchen people.  I watch the PBS show from time to time, and love the way they explain how they came to agree on a recipe.  It’s nice to read a recipe with such specific instructions and to know that it will turn out well.

Even so, I was skeptical. I’d never heard of making a pizza in a skillet. However, with a day off, and all the ingredients to make a simple cheese pizza, I figured, why not try?  Friends, this was not a disappointment.

I’d tell you more, but I think I’ll keep it simple this time.  Also, I have a 7-page paper to write by the end of today, and am blogging to take my mind off of the question of whether or not Frankenstein qualifies as a hero.  Any input would be helpful.  Anyway, make this easy skillet pizza.  It was unexpectedly good, even if the process was a little unusual.

 

Homemade Skillet Pizza Recipe

Adapted (barely) from The Best Skillet Recipes by Cook’s Illustrated

I don’t recall changing anything about the recipe, except that I think I tried to make the dough in my mixer instead of my food processor, which didn’t work at all, and I ended up just kneading it myself on the counter. Next time I’ll make it in the food processor like they suggest, since the America’s Test Kitchen people are usually right.

Pizza Dough:

  • 2 cups (11 ounces) bread flour, plus extra as needed (can use all-purpose, but dough will be less chewy)
  • 1 & 1/8 teaspoons instant or rapid-rise yeast (about 1/2 envelope)
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil, plus extra for the bowl
  • 3/4 cup warm water (110 degrees)

Dough Preparation:

1. Pulse the flour, yeast, and salt together in a food processor (fitted with a dough blade if possible) to combine. With the processor running, slowly pour the oil, then water through the feed tube and process until the dough forms a sticky ball that clears the sides of the workbowl, about 1 1/2 – 2 minutes. (If, after 1 minute, the dough is sticky and clings to the blade, add extra flour, 1 tablespoon at a time, as needed until it clears the side of the workbowl.)

2. Turn the dough out onto a lightly floured work surface and form it into a smooth, round ball.  Place the dough in a lightly oiled large bowl and cover tightly with greased plastic wrap.  Let rise in a warm place until doubled in size, 1 to 1 1/2 hours. (Once risen, the dough can be sealed in a zipper-lock bag and frozen for up to 1 month; let thaw on the counter for 2-3 hours, or overnight in the refrigerator, before using.)

Note: You can also let the dough rise in the refrigerator overnight for 8-16 hours, and then set dough on counter at room temperature for a half-hour before using.

No Cook Pizza Sauce Recipe:

 

  • One 14.5 ounce can whole peeled tomatoes or diced tomatoes, drained with juices reserved
  • 1 tablespoon extra-virgin olive oil
  • 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
  • 1/4 teaspoon salt

Sauce Preparation:

Pulse the drained tomatoes, oil, garlic, and salt together in a food processor until coarsely ground and no large pieces remain, about 12 pulses.  Transfer the mixture to a liquid measuring cup and add the reserved canned tomato juice until the sauce measures 1 cup.

For The Pizza!

  • 1/4 cup olive oil
  • 1 pound pizza dough
  • 1 cup pizza sauce
  • 6 ounces mozzarella cheese, shredded (about 1 & 1/2 cups)
  • 1/2 ounce grated Parmesan cheese (about 1/4 cup)

Preparation:

1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.  Grease a 12-inch ovenproof skillet with 2 tablespoons of the oil.

2. Turn the dough out onto a lightly floured work surface, divide it into 2 equal pieces, and cover with greased plastic wrap.  Working with 1 piece of dough at a time (keep the other covered), press and roll the dough into an 11-round on a lightly floured work surface.  Transfer the dough to the prepared skillet.

3. Spread 1/2 cup of the pizza sauce over the dough, leaving a 1/2 inch border around the edge.  Sprinkle 3/4 cup of the mozzarella and 2 tablespoons of the Parmesan over the top.  Set the skillet over high heat and cook until the outside edge of the dough is set, the pizza is lightly puffed, and the bottom crust is spotty brown when gently lifted with a spatula, about 3 minutes.

4.  Transfer the pizza to the oven (keeping it in the ovenproof skillet) and bake until the edges are brown and the cheese is golden in spots, 7-10 minutes.  Using pot holders (the skillet handle will be hot!), transfer the pizza to a carving board, slice into wedges, and serve.

5. Wipe the skillet clean, let it cool slightly, then repeat with the remaining 2 tablespoons oil, remaining 3/4 cup mozzarella, and remaining 2 tablespoons Parmesan to make a second pizza.

Easy Skillet Pizza Recipe
Ingredients
  • 1/4 cup olive oil
  • 1 pound pizza dough
  • 1 cup pizza sauce
  • 6 ounces mozzarella cheese, shredded (about 1 & 1/2 cups)
  • 1/2 ounce grated Parmesan cheese (about 1/4 cup)
Instructions
  1. Adjust an oven rack to the upper-middle position and heat the oven to 500 degrees.  Grease a 12-inch ovenproof skillet with 2 tablespoons of the oil.
  2. Turn the dough out onto a lightly floured work surface, divide it into 2 equal pieces, and cover with greased plastic wrap.  Working with 1 piece of dough at a time (keep the other covered), press and roll the dough into an 11-round on a lightly floured work surface.  Transfer the dough to the prepared skillet.
  3. Spread 1/2 cup of the pizza sauce over the dough, leaving a 1/2 inch border around the edge.  Sprinkle 3/4 cup of the mozzarella and 2 tablespoons of the Parmesan over the top.  Set the skillet over high heat and cook until the outside edge of the dough is set, the pizza is lightly puffed, and the bottom crust is spotty brown when gently lifted with a spatula, about 3 minutes.
  4. Transfer the pizza to the oven (keeping it in the ovenproof skillet) and bake until the edges are brown and the cheese is golden in spots, 7-10 minutes.  Using pot holders (the skillet handle will be hot!), transfer the pizza to a carving board, slice into wedges, and serve.
  5. Wipe the skillet clean, let it cool slightly, then repeat with the remaining 2 tablespoons oil, remaining 3/4 cup mozzarella, and remaining 2 tablespoons Parmesan to make a second pizza.

 

This skillet pizza is actually very similar to my focaccia bread(pizza) recipe I made recently, you might want to check it out too

Homemade Chocolate Pizza Recipe

Homemade Chocolate Pizza Recipe

Sweet pizza? What a heresy! Especially since it’s not even based on a real pizza dough, but on a cake type or pastry dough. But still, the similarity in the cooking method is directly inspired from the real thing..the pizza.

Anyway, actual pizza or not, it didn’t last long on the table though. There’s little sugar, but plenty of fat in this recipe, so definitely not to be made every day. In the end, it is very very nice treat with the sweet  lightly bitter dark chocolate and the strawberry tart.

So, if you’re not scared to try it we’re going to make this chocolate pizza?

Easy Homemade Chocolate Pizza Recipe

Ingredients

For the dough, I simply used my usual cake recipe. I took my dough at the time of shaping and rolled it out after I had bolted it.

You will also need :

  • 250g brioche dough
  • 200g dark chocolate 70%
  • 50g of honey
  • 500 g of 30% liquid cream
  • 1 banana
  • some strawberries
  • 1 vanilla bean
  • 1 case of icing sugar
  • 100g applesauce
  • optional: 100g home-made praline

Directions:

Stage 1

The day before, you should have prepared the cake dough according to the recipe indicated just above. In the morning, when it comes out of the fridge, form a ball with 300g of dough and roll it out to form a disc. Let it sit for 1 hour under a cloth or in a warm oven at 30°.
Preheat the oven to 210°C and spread the applesauce on the surface of the brioche, leaving a margin of 1 to 2 cm all around.
Cook for 15 minutes and let cool on a grill.

Stage 2

While the brioche grows, prepare the ganache(the chocolate icing).
Melt the chocolate in a water bath and bring to a boil 300g of cream + 50g of honey.
pour a third of the cream over the melted chocolate and mix. Repeat twice to use all the cream and let it stand for at least 3 hours at room temperature, the ganache should start to thicken but remain a little fluid.

Stage 3

When the ganache is ready, warm the praline to soften it and spread it on the surface of the pizza. This step is optional, I added it because I had a leftover of praline in the fridge, so it became nice and simple to make, I suggest you try it too or just skip it.

Stage 4

Then pour in enough ganache to cover the entire surface. It should spread itself out, but not cover the entire surface of the pizza.

Stage 5

Slice the banana into pieces and spread over the chocolate icing.

Pour in the same way a second layer of chocolate icing, after having the pizza sit for about 1/2 hour in the fridge if necessary, then distribute half-sized strawberries on top.

Stage 6

Let the chocolate pizza cool for a few more hours.

Just before serving, make a whipped cream with 200g of cream, the icing sugar case and the seeds of a vanilla pod.

Arrange to taste on the pizza and serve immediately.

Homemade Chocolate Pizza

And no worries if you haven’t managed to use all the ganache.
With the rest of the dough you can also make a nice brioche that you can spread with the remaining of the ganache.

Homemade Chocolate Pizza Recipe
Ingredients
  • 250g brioche dough
  • 200g dark chocolate 70%
  • 50g of honey
  • 500 g of 30% liquid cream
  • 1 banana
  • some strawberries
  • 1 vanilla bean
  • 1 case of icing sugar
  • 100g applesauce
  • optional: 100g home-made praline
Instructions
  1. The day before, you should have prepared the cake dough according to the recipe indicated just above. In the morning, when it comes out of the fridge, form a ball with 300g of dough and roll it out to form a disc. Let it sit for 1 hour under a cloth or in a warm oven at 30°.
  2. Preheat the oven to 210°C and spread the applesauce on the surface of the brioche, leaving a margin of 1 to 2 cm all around.
  3. Cook for 15 minutes and let cool on a grill.
  4. Stage 2
  5. While the brioche grows, prepare the ganache(the chocolate icing).
  6. Melt the chocolate in a water bath and bring to a boil 300g of cream + 50g of honey.
  7. pour a third of the cream over the melted chocolate and mix. Repeat twice to use all the cream and let it stand for at least 3 hours at room temperature, the ganache should start to thicken but remain a little fluid.
  8. Stage 3
  9. When the ganache is ready, warm the praline to soften it and spread it on the surface of the pizza. This step is optional, I added it because I had a leftover of praline in the fridge, so it became nice and simple to make, I suggest you try it too or just skip it.
  10. Stage 4
  11. Then pour in enough ganache to cover the entire surface. It should spread itself out, but not cover the entire surface of the pizza.
  12. Stage 5
  13. Slice the banana into pieces and spread over the chocolate icing.
  14. Pour in the same way a second layer of chocolate icing, after having the pizza sit for about 1/2 hour in the fridge if necessary, then distribute half-sized strawberries on top.
  15. Stage 6
  16. Let the chocolate pizza cool for a few more hours.
  17. Just before serving, make a whipped cream with 200g of cream, the icing sugar case and the seeds of a vanilla pod.
  18. Arrange to taste on the pizza and serve immediately.

 

Enjoy!