Skillet Pizza
We very rarely order out pizza now thanks to this recipe. Don’t worry if you don’t have a pizza stone, a cast iron skillet (a carbon steel skillet will also work), some basic pantry ingredients and whatever toppings you want will make for an exceptional pizza - a perfectly crispy crunchy crust and all. We go for the classic cheese and pepp combo but feel free to put in anything you have in the fridge. As an added extra, we like to drizzle some hot honey (add some cut up bird’s eye chili in honey) or Okazu Spicy Chili Miso oil. The honey adds a nice layer of subtle and sweet heat and the oil gives adds some great umami flavour.
INGREDIENTS
Makes 2 Servings
Store-bought pizza dough
5 tbsp of tomato sauce
1 tsp of tomato paste
¾ Cup of shredded mozzarella cheese (low moisture cheese here is important)
Pepperoni (or any other toppings you’d like)
Salt and Pepper
Olive Oil
Pinch of dried oregano
METHOD
Place the oven rack at its highest position and preheat to the highest temperature making sure the heat source is coming from the top of the oven.
Preheat a cast iron skillet (we use a 12”) at medium high heat on the stove with 1 tbsp of olive oil.
Lightly oil and stretch room temperature dough to fit the skillet.
Remove skillet from heat and place stretched dough onto the skillet. This will start the browning process on the bottom of the pie.
Combine tomato sauce, tomato paste, oregano and season with salt and pepper, then spread over top the pizza dough.
Top with cheese and pepperoni and drizzle extra olive oil on top and on the edge of the skillet.
Bake for 15-20 mins until the crust and cheese have browned nicely.
Rest for 5-10 minutes before cutting and serving.
