In the Kitchen: Skillet Pizza

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skillet pizza | wit & delight

School started this week, and I sent my little ones off on the bus for the first time. Independence is rather bittersweet as a parent; I’m so proud of their growth, but I still want to bottle the summer up and keep them home with me forever. I had great plans of baking and recipe testing during these school days all alone, but my oven broke, and I was left with just a stovetop and a broiler. Luckily, I have this gem of a recipe tucked away for such occasions. This pizza is cooked in a skillet right on the stovetop, then sent under the broiler for a minute or two, which makes the cheese bubbly and toasty brown. It’s easy, delicious, and one of our favorite meals. – Sarah

skillet pizza | wit & delight

skillet pizza | wit & delight

skillet pizza | wit & delight

Skillet Pizza
adapted from Bread in 5

I used Bread in 5’s olive oil dough here, and have a link to the recipe below. You will have much more dough than you need, but the dough keeps for 2 weeks in the fridge, or can be used for other baked goods (their site has lots of recipes). Your favorite pizza dough should work, too. Other toppings work well – pear, sausage, and thyme is a good combination (and also pictured). If you use a larger cast iron skillet, you will need more dough (about 6 ounces for a 10-inch pan, and 8 ounces for a 12-inch pan).

Olive oil Pizza Dough (see note)
4-6 slices heirloom tomatoes
6-8 slices fresh mozzarella cheese
6-8 basil leaves

Start by heating an 8-inch cast iron skillet over medium heat on the stovetop. Cut off a quarter-pound piece of dough (4 ounces) and shape it into a ball. Flatten the dough, and then roll it into a 1/8-inch thick round. Carefully transfer the dough to the preheated pan, and quickly spread the tomatoes over the dough, then evenly scatter the mozzarella cheese. Cover the skillet and cook for about 4 minutes without lifting the lid (unless, of course, you smell scorching). Using a spatula, gently lift up a corner of the pizza to check on the bottom crust. When your bottom crust is browned to your liking, remove the lid, turn on the broiler, and toast the pizza for 1-2  minutes under the broiler to get a crisp top crust. Remove the skillet from the oven, then take the pizza out of the pan with a spatula. Allow the pizza to cool slightly on a wire cooling rack. Top with the basil. Cut into wedges and serve.

skillet pizza | wit & delight


BY Sarah Kieffer - September 4, 2014

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September 4, 2014 12:18 pm

Yum! These looks amazing and so weekend appropriate.

September 4, 2014 11:06 pm

I can’t believe you made this in a skillet! Definitely trying this soon – it looks so good and so easy. Thanks!

Nicole B.
September 4, 2014 11:45 pm

This looks amazing and so cool that you are able to mainly cook the pizza on stove top. I have a skillet on my Christmas list already (too early?)and will be sure that this is one of the first recipes I make!

September 5, 2014 2:00 pm

Easy, cheesy beautiful 🙂 Great post Sarah. I love the gluten-free pizza dough from Artisan Bread in 5 Pizza. So nice to be able to have on hand for several days.

September 6, 2014 12:26 pm

Yum. This is a great idea, especially for those us cooking for two in an apartment. Recipe noted.

September 8, 2014 9:23 am

This is a bit embarrassing, but I’ve never made my own pizza! I needed inspiration like this…looks amazing!

September 9, 2014 3:59 am

This sounds (and looks) seriously amazing – need to get myself a skillet ASAP!

Kat |

September 14, 2014 12:02 pm

Can not live with out my cast iron collection. I/we use it all day, everyday! Love it!

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September 7, 2015 3:05 pm

Thank you for sharing this!

April 13, 2016 7:08 pm

Just made this delish pizza. I have failed at so many pizzas I have lost track and told my husband I’d never try again.well I couldn’t resist because I had everything and nothing planned for dinner.turned out fan & myluv was impressed!! Thank you, dd

Giulia jones
June 10, 2020 6:27 am

This is easy. I make it for 6 so this serves six and has alittle left over. Boil one pound macaroni. Drain. Use half the big box of velveeta (actually I use the store brand, cheaper and just as good), cut up into chunks, stir in cooked macaroni, add a stick of butter, and about one half cup of milk, salt and pepper and your done.

F.M. Alvarado
July 23, 2020 3:34 am

I’ll try it cause I love tomatoes!

October 22, 2020 7:31 am

We love pizza, thank you for your hard work;)

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