Skillet Pizza for Two
By Alli BerkeyPublished on March 7, 2017
Time
55 minutes
Yield
Serves 2
Ingredients
Before You Begin
Letting the dough rest on the counter allows the gluten to relax and keeps the dough from shrinking. If you’re using an electric stove, heat the burner for 3 minutes on medium heat before starting to cook.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Using pastry brush, brush bottom (not sides) of 12-inch skillet with oil.
- Press and roll dough into 14-inch circle on lightly floured counter. Let dough rest on counter for 5 minutes. Loosely roll dough around rolling pin and gently unroll it into skillet. Using your fingertips, push dough into corners and up sides of skillet (dough should climb about 1 inch up sides of skillet). Using fork, poke bottom of dough 10 times.
- Cover and cook over medium heat until bottom of crust is spotty brown, about 6 minutes, checking halfway through cooking and popping any air bubbles with fork. Remove from heat.
- Spread sauce evenly over dough, leaving 1/2-inch border, then sprinkle with pepper flakes. Sprinkle mozzarella and Parmesan over top. Transfer skillet to oven and broil until crust and cheese are spotty brown, about 5 minutes. Using spatula, slide pizza onto cutting board and let cool for 5 minutes. Slice and serve.
Time
55 minutesYield
Serves 2Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
For this two-person pizza, we started by pressing the dough into a greased 12-inch skillet and poking it with a fork so it didn’t bubble up as it baked. We covered the skillet as the dough cooked to trap heat and help the edges of the dough puff up. When the crust was ready, we topped it with sauce, red pepper flakes, and cheese and popped the skillet under the broiler to quickly melt the cheese and finish browning the crust.
Before You Begin
Letting the dough rest on the counter allows the gluten to relax and keeps the dough from shrinking. If you’re using an electric stove, heat the burner for 3 minutes on medium heat before starting to cook.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Using pastry brush, brush bottom (not sides) of 12-inch skillet with oil.
- Press and roll dough into 14-inch circle on lightly floured counter. Let dough rest on counter for 5 minutes. Loosely roll dough around rolling pin and gently unroll it into skillet. Using your fingertips, push dough into corners and up sides of skillet (dough should climb about 1 inch up sides of skillet). Using fork, poke bottom of dough 10 times.
- Cover and cook over medium heat until bottom of crust is spotty brown, about 6 minutes, checking halfway through cooking and popping any air bubbles with fork. Remove from heat.
- Spread sauce evenly over dough, leaving 1/2-inch border, then sprinkle with pepper flakes. Sprinkle mozzarella and Parmesan over top. Transfer skillet to oven and broil until crust and cheese are spotty brown, about 5 minutes. Using spatula, slide pizza onto cutting board and let cool for 5 minutes. Slice and serve.
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