Serves 4 to 6 (Makes two 11-inch pizzas)
WHY THIS RECIPE WORKS Making truly great pizza is a breeze in a skillet. We arranged our thinly rolled and shaped dough in a cool, oiled skillet, topping it with a fast no-cook sauce and slices of fresh mozzarella. We then placed the skillet with our prepared pizza over a hot burner to set the bottom of the crust, and once the crust began to brown, we slid the skillet into a 500-degree oven. If you’d like a more substantial topping, feel free to sprinkle pepperoni, sautéed mushrooms, or browned sausage over the cheese before baking; just be sure to keep the toppings light or they may weigh down the thin crust and make it soggy. The sauce will yield more than is needed; extra can be refrigerated for up to 1 week or frozen for up to 1 month. We like to use our Classic Pizza Dough ; however, you can use ready-made pizza dough from the local pizzeria or supermarket.
1 (28-ounce) can whole peeled tomatoes, drained with juice reserved
5 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
1 teaspoon red wine vinegar
1 teaspoon dried oregano
½ teaspoon table salt
¼ teaspoon pepper
1 pound pizza dough, room temperature
8 ounces fresh mozzarella cheese, sliced ¼ inch thick and patted dry with paper towels, divided
2 tablespoons chopped fresh basil, divided
1 Process tomatoes, 1 tablespoon oil, garlic, vinegar, oregano, salt, and pepper in food processor until smooth, about 30 seconds. Transfer mixture to 2-cup liquid measuring cup and add reserved tomato juice until sauce measures 2 cups. Reserve 1 cup sauce; set aside remaining sauce for another use.
2 Adjust oven rack to upper-middle position and heat oven to 500 degrees. Grease 12-inch ovensafe skillet with 2 tablespoons oil.
3 Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Using fingers and rolling pin, press and roll 1 piece of dough (keeping remaining dough covered) into 11-inch round. Transfer dough to prepared skillet and reshape as needed. Spread ½ cup sauce over surface of dough, leaving ½-inch border around edge. Top with half of mozzarella.
4 Set skillet over high heat and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, about 3 minutes.
5 Transfer skillet to oven and bake until edge of pizza is golden brown and cheese is melted, 7 to 10 minutes. Using potholders, remove skillet from oven and slide pizza onto wire rack using spatula; let cool slightly. Sprinkle with 1 tablespoon basil, cut into wedges, and serve. Being careful of hot skillet, repeat with remaining 2 tablespoons oil, dough, ½ cup sauce, mozzarella, and 1 tablespoon basil.
Skillet Pizza with Fontina, Arugula, and Prosciutto
Toss 2 cups baby arugula with 4 teaspoons extra-virgin olive oil and salt and pepper to taste in bowl. Substitute 1½ cups shredded fontina for mozzarella, dividing evenly between pizzas. Immediately after baking each pizza, sprinkle 2 ounces thinly sliced prosciutto, cut into ½-inch strips, and half of dressed arugula over top of each pizza.