Provolone, Olive, and Spicy Pepper Skillet Pizza
By America's Test KitchenPublished on June 18, 2008
Time
1 hour
Yield
Serves 2
Ingredients
Toppings
4 plum tomatoes, cored, seeded, and chopped½ teaspoon table salt 4 ounces provolone cheese, shredded (1 cup)½ cup finely chopped fresh basil ¼ cup jarred roasted red peppers, drained and chopped¼ cup pitted kalmata olives, chopped2 large jarred pepperoncini, stemmed, seeded, and choppedDough
1 cup all-purpose flour ½ teaspoon baking powder ½ teaspoon sugar ½ teaspoon table salt ⅓ cup beer 7 tablespoons olive oilBefore You Begin
To save time, prepare the dough while the salted tomatoes are draining. When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan. Any beer will work here, but we prefer a full-flavored ale, such as Newcastle Brown Ale.
Instructions
- For the Topping: Toss tomatoes and salt in large bowl, then transfer to paper towel-lined plate; let drain for 15 minutes. Combine provolone, basil, roasted peppers, olives, and pepperoncini in medium bowl; refrigerate while preparing dough.
- For the Dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using your floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest for 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)
- Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer 1 dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of drained tomatoes and half of provolone mixture. Reduce heat to low and cook, covered, until second side is crisp and cheese has melted, about 5 minutes. Transfer pizza to cutting board. Wipe out skillet and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.
Time
1 hourYield
Serves 2Ingredients
Toppings
Dough
Test Kitchen Techniques
Ingredients
Toppings
Dough
Test Kitchen Techniques
Ingredients
Toppings
Dough
Test Kitchen Techniques
Why This Recipe Works
Omitting the yeast from our Skillet Pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop the bubbles as the first side cooked in the skillet—poking before cooking impeded the rise.
We replaced the water in the dough with a bold dark brown ale to add a strong yeasty flavor to the pizza dough. To keep the cooking process quick and simple, we topped the pizzas with potent no-cook ingredients: Fresh tomatoes (salted and drained to eliminate excess moisture) and basil worked as the base flavors and were easily dressed up with provolone, kalamata olives, pepperoncini, and roasted red peppers.
Before You Begin
To save time, prepare the dough while the salted tomatoes are draining. When popping the bubbles in the dough in step 3, do so gently to avoid scratching the nonstick pan. Any beer will work here, but we prefer a full-flavored ale, such as Newcastle Brown Ale.
Instructions
- For the Topping: Toss tomatoes and salt in large bowl, then transfer to paper towel-lined plate; let drain for 15 minutes. Combine provolone, basil, roasted peppers, olives, and pepperoncini in medium bowl; refrigerate while preparing dough.
- For the Dough: Combine flour, baking powder, sugar, and salt in food processor. With processor running, slowly add beer and 1 tablespoon oil and process until dough pulls away from sides and forms shaggy ball, about 1 minute. Using your floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest for 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)
- Divide dough in half. On lightly floured surface, roll each half into very thin 9-inch round. Heat 3 tablespoons oil in large nonstick skillet over medium heat until just smoking. Transfer 1 dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp, 3 to 4 minutes. Flip dough and sprinkle with half of drained tomatoes and half of provolone mixture. Reduce heat to low and cook, covered, until second side is crisp and cheese has melted, about 5 minutes. Transfer pizza to cutting board. Wipe out skillet and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve.
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