Skillet Pizza

Recipe Ingredients

1		Active dry yeast - (1 1/4 oz)
1 cup	237ml	Warm water - (abt 110 deg) - divided
1 teaspoon	5ml	Honey
2 1/2 cups	156g / 5.5oz	Flour
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Salt
		Kale Topping
1 teaspoon	5ml	Olive oil
1		Minced garlic
1 cup	146g / 5.1oz	Chopped kale
1/3 cup	78ml	Chicken broth
		Dried red pepper flakes - to taste
1/4 cup	36g / 1.3oz	Crumbled feta cheese
1 tablespoon	15ml	Pine nuts
		Mushroom Topping
1 teaspoon	5ml	Olive oil
1/2 cup	118ml	Sliced shiitake mushrooms
2 tablespoons	30ml	Chopped pitted Kalamata olives
1 teaspoon	5ml	Dried oregano leaves or savory
1/4 cup	36g / 1.3oz	Grated Parmesan cheese

Recipe Instructions

In the large bowl of an electric mixer, stir the yeast into 1/3 cup of warm water until dissolved. Stir in the honey. Let stand until the mixture becomes foamy, 10 to 15 minutes.

Add the remaining 2/3 cup water, 2 cups of the flour, olive oil and salt. Mix on low speed until a soft dough forms, about 1 minute. Place on a floured board and knead 3 to 4 minutes, adding in enough of the remaining flour to make the dough soft but not sticky. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in size, 45 to 60 minutes.

Divide the dough into 4 balls (For a thicker crust, divide the dough into 3 parts), cover with plastic wrap or wax paper and let rest on a greased baking sheet while you make the pizzas.

For each pizza, roll out a piece of dough on a lightly floured surface into a 10-inch round. (You can store the rolled-out dough in the refrigerator until ready to use; stack between pieces of wax paper and tightly cover.)

Heat a 10-inch straight-sided nonstick skillet over medium-low heat until hot (until a drop of water sizzles and dances across the surface), reduce the heat to low and brush with olive oil. Heat an additional 30 seconds. (If you'd like to add another layer of flavor, sizzle a couple of whole cloves of garlic in the oil first.)

Place a dough round in the skillet and cook, covered, 1 minute. The dough will puff and rise. Remove the lid from the skillet and cook, uncovered, over low heat until the crust is golden brown on the bottom, 3 to 4 minutes. Use a spatula and turn the dough over. Top with desired topping combinations and cook until the bottom of the pizza is golden brown and crisp, an additional 3 to 5 minutes. If a large quantity of cheese is used, cover the pan briefly to melt the cheese. (Covering the pan softens the crust slightly.) Cook an additional minute to crisp the bottom crust.

Kale topping: For one pizza, heat a small skillet and add 1 teaspoon olive oil. Add 1 clove minced garlic and cook 30 seconds. Add 1 cup chopped kale and stir. Add 1/3 cup chicken broth and cook until the kale is slightly soft but crisp, 5 minutes. Drain and press dry with paper towels. Spread the kale on top of the pizza as directed for toppings, then sprinkle with dried red pepper flakes to taste, and add 1/4 cup crumbled feta cheese and 1 tablespoon pine nuts.

Mushroom topping: For one pizza, heat a skillet over medium heat. Add 1 teaspoon olive oil and heat. Add 1/2 cup sliced shiitake mushrooms and cook until golden brown, 4 minutes. Spread the mushrooms on top of the pizza as directed for toppings, then sprinkle with 2 tablespoons chopped pitted Kalamata olives, 1 teaspoon dried oregano leaves or savory and 1/4 cup grated Parmesan cheese.

This recipe yields 8 servings (4 pizzas).

Each Kale topping pizza (2 servings): 613 calories; 1,291 mg. sodium; 33 mg. cholesterol; 26 grams fat; 8 grams saturated fat; 75 grams carbohydrates; 23 grams protein; 6 grams fiber.

Each Mushroom topping pizza (2 servings): 570 calories; 1,109 mg. sodium; 16 mg. cholesterol; 21 grams fat; 6 grams saturated fat; 78 grams carbohydrates; 21 grams protein; 7 grams fiber.

Source:
The Los Angeles Times, 05-28-2003

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