Originally published in September 2014.
School started this week and I sent my little ones on the bus for the first time. Independence is quite bittersweet as a parent; I’m so proud of their growth, but I still want to bottle up the summer and keep them home with me forever.
I had big plans to bake and test recipes during these school days alone, but my oven broke and I was left with only a stove and grill. Fortunately, I have this gem of a recipe saved for those occasions. This pizza is cooked in a pan right on the stove and then placed under the broiler for a minute or two, causing the cheese to bubble and brown. It’s easy, delicious and one of our favorite meals.
pan pizza
Adapted from bread in 5
I used Bread in 5’s dough with olive oil here. You will have a lot more dough than you need, but the dough keeps for 2 weeks in the refrigerator or you can use it for other baked goods (their site has many recipes). Your favorite pizza dough should work too.
Other toppings would also work well: pear, sausage, and thyme is a good combination (and also shown in the photo above). If you use a larger cast iron skillet, you will need more batter (about 6 ounces for a 10-inch skillet and 8 ounces for a 12-inch skillet).
Pizza dough with olive oil (see note above)
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 stove. Cut a quarter-pound (4-ounce) piece of dough 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 spread the mozzarella cheese. Cover the pan and cook for about 4 minutes without lifting the lid (unless, of course, it smells burning).
Using a spatula, gently lift one corner of the pizza to check the bottom crust. When the bottom crust is browned to your liking, remove the lid, turn on the broiler, and toast the pizza for 1 to 2 minutes under the broiler for a crispy top crust.
Remove the pan from the oven and then remove the pizza from the pan with a spatula. Let the pizza cool slightly on a cooling rack. Top with the basil. Cut into wedges and serve.
Sarah Kieffer spends much of her time taking photographs and in the kitchen with her two little ones. He loves to use any free time available to reread books and drink cold press. She shares her recipes and reflections on The vanilla bloga space dedicated to creating a family gastronomic story.
