Let’s play a little game: What images come to mind when you read the word “skillet”?
Cowboys heating up their nightly meal in a pan over an open campfire on the high plains? Perhaps a pra...
Preheat the oven to 475° with the skillet inside.
On a floured work surface, roll and stretch a 16-ounce ball of pizza dough (at room temperature) into about an 11- or 12-inch circle. Place the dough circle on a piece of parchment paper lightly coated with nonstick spray that is wider than the skillet by 4–6 inches on each side. Using a fork, poke the dough with holes every few inches. Dress the pizza with sauce, desired toppings and a blend of shredded mozzarella and Parmesan cheeses.
Carefully remove the skillet from the oven and place on the stovetop. With help from a friend, lift the parchment from all four corners and place the pizza (still on the parchment) carefully into the pan, seating the edges lightly with a fork if necessary.
Bake the pizza for about 4 minutes, then carefully remove the skillet from the oven. With help from a friend, lift the pizza from the skillet using the four corners of the parchment and place it on a large cutting board. Carefully slide the pizza off the parchment. Gently slide the pizza off the cutting board and back into the skillet. Return the skillet to the oven to finish cooking, about another 4–5 minutes or until desired degree of doneness. Carefully slide the pizza from the skillet back onto the cutting board, letting it rest for a few minutes before cutting into slices.
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