Whip up a skillet pizza recipe faster than ordering take out.
Studio 5 contributor Becky Low shares her take on pizza from the Holy Land.
2 frozen Texas dinner rolls, thawed
2-3 tablespoons tomato sauce
1-2 ounces thin sliced or shredded Mozzarella cheese
optional toppings of choice – see variations below
1 tablespoon sliced green or black olives
chopped and seeded roma tomato
Rotev (Israeli Pizza Dipping Sauce) optional
Thaw frozen rolls according to package directions (note: you may use a fresh ready to cook 12-inch flour tortilla).
Combine 2 rolls; spray clean counter top lightly with non-stick spray; roll out dough into a 12-inch circle. Drizzle or lightly spray 10 to 12 inch skillet with non-stick spray. Heat skillet over medium to medium low heat. Place dough in skillet and cook until bubbles begin to from on top, flip.
Spread with tomato sauce; generously sprinkle with garlic powder, onion powder and za’atar;* salt and pepper to taste; sprinkle or arrange cheese; add olives and tomatoes (or add prepared toppings of choice). Cover and cook until cheese is melted and bottom is browned. (NOTE: for a more browned top, place under broiler for 1-2 minutes) Slide pizza from pan onto cutting board, cut into 4-6 wedges, sprinkle with additional pizza spice or crushed peppers to taste and serve with dipping sauce.
Wherever you live in the world, pizza is always a favorite. Made to order, keep ’em hot and keep ’em coming using a skillet stove-top! This recipe uses frozen bread dough which has been thawed, try substituting refrigerator pizza dough, your own favorite pizza dough recipe, or even a fresh ready to cook flour tortilla (lower stove temperature if using tortilla). Recipe ingredients are for one 10-inch skillet pizza. Each pizza serves 1-4 individuals
Variations: try one or more the following (do not overstuff with pizza toppings): 1-tablespoon sautéed onions; 1-tablespoon sautéed bell peppers; 1-tablespoon sautéed mushrooms; chopped tomatoes; grilled egg plant; or any of your typical pizza toppings. (NOTE: vegetables should be sliced very thin to ensure proper cooking, or sauté in a little butter to improve flavor and partially dry out prior to placing on the pizza – cooking helps stop the vegetables from weeping).
* Za’atar is a blend of spices frequently used in Middle Eastern cuisine. Blends vary and commercially prepared blends may be found in Middle Eastern markets. When Za’atar is not available substitute oregano, marjoram or thyme. To make your own blend: place in a spice blender (or use a mortar and pestle) ¼-cup dried sumac (or 1-tablespoon dried lemon peel), 2-tablespoons thyme, 1-tablespoon sesame seeds, 2-tablespoons oregano, 2-tablespoons marjoram, and 1-teaspoon coarse salt.
Rotev – Israeli Pizza Dip
2-tablespoons tomato paste
⅛-teaspoon sea salt
⅛-teaspoon garlic powder
⅛-teaspoon onion powder
¼-teaspoon Za’atar or pizza spice to taste
pinch cayenne pepper to taste.
Thin to desired consistency by whisking in 1-2 tablespoons water.
Becky Low is with The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV . For nutrition research go to www.nationaldairycouncil.org