Midweek Treat: Skillet Pizza

Thanks again to America's Test Kitchen for this mah-velous recipe! Andy and AJ loved it and it was so easy to make, even after a long day of teaching.


Toppings
4 medium tomatoes, seeded, chopped, and tough core removed
1/2 teaspoon salt
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup finely chopped fresh basil
1/2 cup thinly sliced and shredded pepper ham (my addition)
Black pepper (my addition)

Dough (makes 2 disks)
1 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1/3 cup beer or water
7 tablespoons olive oil, divided

To make the topping: Toss the tomatoes in a large bowl with 1/2 teaspoon salt. Transfer to a plate lined with paper towels and let it drain for 15 minutes. Combine cheeses and basil in a medium bowl, then refrigerate while preparing the dough.

To make the dough: Combine flour, baking powder, sugar, and salt in a food processor. While the motor is running, slowly pour the beer or water and the oil down the side of the tube so it mixes into the dough. [Note: If a dough ball doesn't form, pour in more water or beer a tablespoon at a time while the machine is running. When the dough starts to form a ball and pull away from the sides, stop pouring water. This step is crucial to getting a nice soft dough ball. ] Process until the dough looks like a shaggy ball and begins to pull away from the sides of the bowl, about 1-3 minutes. [Note: You may need to stop the machine to scrape the sides and bottom of the bowl to ensure proper mixing.] With floured hands, form dough into a tight ball and cover loosely with plastic wrap. Let the dough rest 10 minutes. (Dough can be wrapped tightly in plastic and frozen for up to 1 week.)

To make the pizza: Divide dough in half. On a lightly floured board, roll the dough into a 9 inch disk. Heat 3 tablespoons oil in a large non-stick skillet until just smoking. Transfer the disk to the skillet and cook, poking any bubbles that form with a fork, being careful not to scratch the non-stick surface. The bottom should be golden brown and crisp, about 3-4 minutes. Flip dough and sprinkle half the cheese, tomatoes, and ham and black pepper (if using) on top. Reduce heat to low, cover, and cook until the second side is brown and crisp, about 5 minutes. Transfer pizza to a plate and slice into wedges. Wipe the skillet, and repeat with the second disk.

I'm going to make this again, and, besides-- I can think up so many other ideas for toppings:

• Minced onion
• Minced sweet peppers
• Sliced Italian sausage, cooked and drained
• Cooked ham cubes
• Shredded or cubed cooked/smoked chicken breast
• Pepperoni
  
• Salami