Saturday, September 24, 2016

Skillet Pizza

I love this recipe for two simple reasons. First, it yields an absolutely delicious, thin-crust pizza. Second, it's so stinkin' easy a 5-year old could do it. The reason it is so easy is because it eliminates dough from the equation. That chemistry lesson of flour and yeast and blah-blah-blah is gone.

The secret? We are going to use a 12-inch flour tortilla for our crust. So from there on out it's basically throw some great ingredients on that tortilla...then heat and eat. The only caveat is that you really need a cast-iron skillet to achieve this thin-crust pizza nirvana. Cast iron skillets are legendary for heat retention and their perfect, non-stick surface.

1, 12" flour tortilla
1/3 cup of sauce (marinara, pesto or plain spaghetti sauce)
1/3 cup of shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
Your favorite toppings: pepperoni, Italian sausage, basil leaves, etc


  1. Place the top rack of your oven as close to the broiler as possible. Pre-heat broiler.
  2. Put a little oil into your skillet, then heat it on your stove top over high heat until the oil just starts to shimmer. As soon as it does, reduce the heat to low and wipe out the skillet with a paper towel. This will help crisp up the bottom, while making sure that it doesn't get greasy.
  3. There are two sides to your with small bubbles and one with big bubbles. Put the small bubble side down in the skillet (big bubbles facing up).
  4. Spread your sauce over the tortilla.
  5. Spread cheeses over tortilla.
  6. Add toppings as desired.
  7. Slide skillet under broiler and cook for 3 minutes.
  8. When done, use a thin metal spatula to gently release the crisp edges from the pan. Then shake the pan so that pizza slides freely. Slide it onto a cutting board and slice.

Wine pairing: Merlot is always my first choice for pizza with red sauce.

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