Thin-Crust Skillet Pizza

If you're in a pinch for time and don't want to preheat your oven, make a pizza on the stove in less than five minutes.  The bottom crust is crunchy and the top is toasted for a just a minute under the broiler to give it that wood-fired oven feel - simple and fast.

Thin-Crust Stovetop Pizza

Oven Roasted Tomato Sauce: (or store-bought pizza sauce)

• 4 lbs. plum tomatoes quartered (about 8 cups)
• 1 cup chopped onion
• 4 cloves garlic, whole
• 2 tsp. kosher salt
• 1 tsp. red pepper flakes
• 1 tsp. sugar
• 1/2 cup olive oil
• 1/2 cup snipped fresh basil

Preheat oven to 450 degrees F.  Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar.  Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened.  Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky.  Stir in basil.
This makes more sauce than you'll need for pizzas.  Use leftovers as a light pasta sauce.

Toppings:

• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Sprinkle of oregano

Dough:

• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1/3 cup beer
• Olive oil

Combine flour, baking powder, sugar and salt in food processor.  Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minute.  Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.

Divide dough in half.  Roll each half into a very thin 9-inch round.  Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking.  Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes.

Flip dough and top with tomato sauce and half of cheese mixture.

Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes
.

Broil for 2 to 3 minutes to get a nice crisp top crust.



~Adapted from Cook's Country

                        Cuisine at Home

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