Cookbook Profile
 

Pepper and Olive Pan Pizza

 

Cooking the pizza briefly over direct heat sets, crisps, and lightly blackens the crust in a way that the oven cannot do. If you have a cast-iron skillet, more the better, but this pizza will work just fine in any heavy-duty ovenproof skillet.

2 1/2 tablespoons olive oil
2 teaspoons yellow cornmeal
One 10-ounce tube refrigerated pizza dough
3 garlic cloves, finely chopped
1 small red bell pepper, thinly sliced
1 small sweet onion, such as Vidalia, thinly sliced
1/3 cup sliced black olives
2 tablespoons chopped fresh oregano
1 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese

1) Preheat the oven to 400 degrees F. Coat a 12-inch ovenproof skillet with about 1/2 tablespoon of the olive oil and sprinkle with the cornmeal.

2) Unroll the pizza dough and ease it into the skillet. The dough will be uneven and fit partway up the sides of the pan, which is fine, since the pizza is rustic and free form. Stir the garlic into the remaining 2 tablespoons olive oil and brush about half of the garlic oil onto the pizza dough. Scatter the red bell pepper, onion, olives, oregano, mozzarella, and Parmesan over the dough.

3) Set the pan over direct medium-high heat and cook until the dough begins to puff and the bottom becomes golden, about 2 minutes. Transfer the skillet to the preheated oven and bake until the cheese is melted, toppings are hot, and the pizza is rich golden brown and crusty, 15 to 18 minutes.

4) Serve the pizza, cut into wedges, directly from the skillet.

 

Pepper and Olive Pan Pizza Tips

 

Buy the Book!

 

from:
Ready, Set, Dough!
Incredibly Easy and Delicious Ways to Use Store-Bought Doughs
by Melanie Barnard
Broadway Books
$17.95, Trade Paperback Original
$26.95 Canada
ISBN: 0-7679-1424-4
Recipe reprinted by permission.

 

Ready, Set, Dough!

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This page created May 2004