First edition published: September 2014
School started this week, and I put the kids on the bus for the first time. Independence as a parent is quite bittersweet. I’m so proud of their growth, but I still want to pack my summer and keep them at home forever.
I had great plans to bake bread and test recipes by myself when I was in school, but my oven broke and all I had left was my stove and broiler. Luckily, I have this great recipe stash for such occasions. This pizza is cooked in a skillet on the stove, then sent under the broiler for a minute or two to let the cheese bubble and brown. It’s easy, delicious and one of our favorite meals.
skillet pizza
Adapted from 5 minute bread
i used 5 olive oil dough bread here. You’ll end up with more dough than you need, but the dough will keep in the fridge for up to two weeks and can be used for other baked goods (there are lots of recipes on the site). You can also use your favorite pizza dough.
Other toppings also work well. Pears, sausage, and thyme are a good combination (also pictured above). If you use a larger cast iron skillet, you will need more batter (about 6 ounces for a 10-inch skillet and 8 ounces for a 12-inch skillet).
olive oil pizza dough (see note above)
Heirloom tomatoes 4-6 slices
6-8 slices of fresh mozzarella cheese
6-8 basil leaves
First, heat an 8-inch cast iron skillet on the stove over medium heat. Cut a quarter pound (4 ounce) of dough and form into a ball. Flatten the dough and roll into a 1/8-inch thick circle.
Carefully transfer the dough to the preheated tin, quickly spread the tomatoes over the dough, and sprinkle evenly with the mozzarella cheese. Cover the skillet and cook uncovered for about 4 minutes (unless, of course, you can smell it burning).
Use a spatula to gently lift the corner of the pizza to see the crust on the bottom. Once the bottom crust is browned to your liking, remove the lid, turn on the broiler, and toast the pizza under the broiler for 1-2 minutes to get a crispy top crust.
Remove the pan from the oven and use a spatula to remove the pizza from the pan. Let the pizza cool slightly on a wire cooling rack. Top with basil. Cut into wedges and enjoy.
Sarah Kiefer spends much of her time taking photos and in the kitchen with her two young children. She loves to use her free time to reread books and drink cold press. She shares her recipes and musings at: vanilla bean bloga space dedicated to creating family food history.
Source: – witanddelight.com
