RECIPE OF THE DAY: Homemade skillet pizza on the stovetop

Makes 2 10-inch pizzas

Here’s what you need

Ingredients
1 pound pizza dough, store-bought or homemade
1 to 2 teaspoons cooking oil
1/2 to 1 cup pizza sauce, store-bought or homemade
1 to 2 cups shredded cheese
1 to 2 cups toppings, like diced onions, diced peppers, cooked sausage, or any other favorite toppings

Equipment
10- to 12-inch skillet with a lid — cast iron, stainless steel, or nonstick
Spatula

Instructions

1. Prepare the dough: If you’re making your pizza dough from scratch, prepare the dough and let it rise. If your dough has been refrigerated, take it out of the fridge and let it warm on the counter while you prepare everything else.
2. Prepare the toppings: Have the sauce, shredded cheese, and other toppings ready to go. Quickly cook any raw toppings that you want cooked before assembling the pizza. Arrange all of the toppings within easy reach of the stove, where you’ll be cooking the pizza.
3. Roll out the pizza dough: Divide the dough in half. Lightly flour your counter and then press or roll one half of the dough into a circle that’s slightly smaller than your pan.
4. Heat the skillet: Place your skillet over medium-high heat and add a teaspoon or two of cooking oil. You want just enough oil to slick the bottom of the pan.
5. Cook the pizza for 1 minute: Transfer the circle of pizza dough to the pan. Cook for about 1 minute, or until you see large bubbles forming on top and the underside shows golden spots. You can deflate the bubbles with the edge of your spatula — or leave them! They’ll turn into crispy bits once you flip the pizza.
6. Flip the crust and add toppings: Use the spatula to flip the pizza to the other side. Immediately top with a few spoonfuls of sauce, a generous sprinkle of cheese, and other toppings.
7. Cover and reduce the heat to medium: This helps the cheese melt and prevents the bottom of the pizza from burning.
8. Cook the pizza for another 4 to 5 minutes: After a few minutes, peek under the lid and see if the cheese has melted. Cover and continue cooking if needed; adjust the heat as needed to make sure the bottom gets golden but doesn’t burn. The pizza is ready as soon as the cheese has melted to your liking.
9. Transfer to a cutting board and enjoy! Transfer the pizza to a cutting board with a spatula and let it cool slightly before eating. Meanwhile, start cooking the other pizza.

Recipe Notes

• If you’d like a more crispy, deeply golden top, run the pizza under the broiler for a minute or two at the end of cooking, until the top starts to develop toasted spots.

Original recipe on the thekitchn.com