skillet pizza.........
making a few modifications for the fam (sauce in place of the tomato for dds) & im HEAPING mine w/ veggies at the table.... doubling the recipe too - mike can eat!!!
i loooove a man w/ an appetite!
ive never made it before but it comes from cooks so you know itll work...
and this was the 1st time i bought beer! that stuff smells awful! gag! how do you gals drink that stuff???!!!!
btw, the beer is recommended to be a mild, american lager, such as budweiser////
Skillet Pizza
Serves 2
To save time, combine the cheeses and 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.
Toppings
4medium plum tomatoes
, cored, seeded, and chopped 1/2teaspoon salt 1cup shredded mozzarella cheese 1/2cup
grated Parmesan cheese 1/2cup finely chopped fresh basil
Dough
1cup all-purpose flour 1/2teaspoon
baking powder 1/2teaspoon sugar 1/2teaspoon salt 1/3cup beer
(see Step by Step) 7tablespoons
olive oil
1.
For the toppings: Toss tomatoes and salt in large bowl, then transfer to paper towel-lined plate; let drain 15 minutes. Combine cheeses and basil in medium bowl; refrigerate while preparing dough.
2.
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 floured hands, form dough into tight ball and cover loosely with plastic wrap; let rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)
3. 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. Following photos 1 to 3 on page 18, transfer one 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 cheese mixture. Reduce heat to low and cook, covered, until second side is crisp and cheeses have melted, about 5 minutes. Transfer pizza to cutting board. Wipe out pan and repeat with remaining oil, dough, and toppings. Slice into wedges. Serve
