How to Make Easy, 10-Minute Skillet Pizzas

April 22, 2016 | By | Comments (0)

grilled-individual-hawaiian-pizzas-ck-x

 

Easy Skillet Hawaiian Pizza

Ingredients:

10 ounces refrigerated fresh pizza dough, at room temperature

1 tbsp. honey

1 tsp. water

3 (1/2-inch-thick) fresh pineapple slices

1 (4-ounce) slice ham (about 1/4 inch thick)

1 tsbp. canola oil

2/3 cup marinara sauce

4 ounces fresh mozzarella cheese, torn into small pieces

1/2 tsp. freshly ground black pepper

 

Preparation:

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Preheat grill to high heat.

3. Combine honey and 1 teaspoon water in a medium bowl. Add pineapple and ham; toss to coat. Add pineapple and ham to grill rack coated with cooking spray; grill 3 minutes on each side or until well marked. Remove from grill; cut into 1-inch pieces.

4. Preheat broiler to high.

5. Heat pan over medium-high heat. Place dough on a lightly floured work surface. With a floured rolling pin, roll dough into a 10 1/2-inch circle. Add oil to pan; swirl to coat. Remove pan from heat. Carefully fit dough into pan, pressing slightly up sides of pan. Spread marinara evenly over pizzas, leaving a 1/2-inch border. Arrange pineapple and ham over pizzas; sprinkle with cheese. Return pan to medium-high heat; cook 2 minutes or until lightly browned on bottom. Place pan in oven; broil 3 minutes or until cheese melts.

6. Remove pan from oven; sprinkle with pepper. Let stand 5 minutes before serving. Cut into 8 wedges.

 

sun-dried-tomato-pesto-pizza-ay-x

 

Sun-Dried Tomato and Pesto Skillet Pizza

Ingredients:

10 ounces refrigerated pizza dough, at room temperature

1 tsbp. canola oil

2/3 cup pesto

4 ounces shredded mozzarella

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

1/2 cup sun-dried tomatoes, chopped

Preparation:

1. Remove dough from refrigerator. Let stand at room temperature, covered, for 30 minutes.

2. Preheat broiler to high. Heat pan over medium-high heat.

3. Place dough on a lightly floured work surface. With a floured rolling pin, roll dough into a 10 1/2-inch circle. Add oil to pan; swirl to coat. Remove pan from heat. Carefully fit dough into pan, pressing slightly up sides of pan. Evenly spread pesto over dough, leaving a 1/2-inch border. Sprinkle with mozzarella, Parmesan and sun-dried tomatoes.

4. Return pan to medium-high heat; cook 2 minutes or until browned on bottom. Place pan in oven; broil 3 minutes or until cheese melts. Remove pan from oven.

5. Let stand 5 minutes before serving. Cut into 8 wedges.

 

Watch us make them below on Facebook Live!

COMMENTS

Leave a Comment

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s