Tonight's Dinner: Skillet Pizza

This was tonight's dinner. I was a bit skeptical making pizza dough with baking powder and beer BUT you know what? It worked well and the dough was nice and thin. We all liked it alot.

Very easy to make too - it all takes less than an hour to make 3 pizzas! I think that even someone who was inexperienced in pizza making could do this. The hardest part was getting the dough into the skillet without holes appearing in it. I would roll the dough out a bit smaller than they say to make it easier to carry it to the skillet.

The original made dough enough for 2. I doubled the recipe as it didn't look like it was enough dough for 3-4 pizzas. They are individual sized pizzas, by the way.

I did not take pictures. I forgot!

Very good. I used Brandywine heirloom tomatoes from my backyard, basil from my yard and local mozzarella cheese. Make sure to use fresh mozzarella, not the packaged kind from the supermarket.

                     *  Exported from  MasterCook  *

                              Skillet Pizza

Recipe By     : adapted from Cooks Country, September 08
Serving Size  : 4    Preparation Time :0:00
Categories    : Pizza

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   2      cups          all-purpose flour
   1      ts            baking powder
   1      ts            sugar
   1      ts            salt
     2/3  cup           Newcastle Brown Ale
  14      tb            olive oil
                        Toppings:
   2      lg            heirloom tomatoes -- seeded & chopped
   1      ts            salt
   2      cups          shredded mozzarella cheese
   1      cup           parmesan cheese -- grated
   1      cup           fresh basil leaves -- julienned

For the dough: Combine flour, baking powder, sugar, and salt in food processor. With machine running, slowly add ale and 2 tbsp oil and process until dough pulls away from the sides of the bowl and forms a shaggy ball. 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 up to 1 week).

While the dough is resting, combine the tomatoes and salt and put them on paper towels to drain. Mix together the cheeses and basil in a bowl and set aside.

Divide dough in quarters. On lightly floured work surface, roll each ball very thin 9" rounds. Heat 3 tbsp oil in large nonstick skillet over MED heat until just smoking. Transfer one dough round to skillet and cook, poking any bubbles that form with fork, until bottom is deep golden brown and crisp; 3-4 minutes. Flip dough and spriknle with half of the tomatoes and half of the 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 and dough, and toppings. Slice into wedges and serve.

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NOTES : This can also be made on a grill over indirect heat.

RisaG