Skillet Pizza

Ingredients

• 500 g Wheat flour (type 00 or all-purpose) (for white bread, with incorporated yeast)
• 250 ml Water (lukewarm for the dough)
• 1 c. à café Salt (for the dough)
• 1 c. à soupe Tomato concentrate (diluted with a little water)
• 2 c. à soupe Water (for diluting the concentrate) (room temperature)
• 1 piece Onion (sliced into strips)
• 100 g Mushrooms (sliced into strips)
• 1 piece Tomato (diced)
• 1 piece Bell pepper (cut into strips)
• 1 piece Garlic clove (grated)
• 100 g Grated cheese (cheddar or mozzarella) (grated)
• 0.5 c. à café Ground black pepper (to taste)
• 1 c. à soupe Olive oil (for the topping)
• 1 c. à soupe Additional flour (to flour the work surface)

Instructions

1. Mix the dough

   In a bowl, pour 500 g of flour, add 250 ml of lukewarm water and 1 tsp of salt. Mix until a homogeneous dough forms, then knead for 2‑3 minutes.

   Time: PT5M

2. Let the dough rest

   Cover the bowl with plastic wrap or a damp cloth and let rest for 1 hour at room temperature.

   Time: PT1H

3. Prepare the tomato sauce

   Dilute 1 tbsp of tomato concentrate with 2 tbsp of water in a small bowl. Set aside.

   Time: PT2M

4. Prepare the toppings

   Thinly slice the onion, cut the mushrooms, tomato and bell pepper into strips or dice. Grate the cheese, mince the garlic clove, add ½ tsp of pepper and 1 tbsp of olive oil. Mix everything in a bowl.

   Time: PT10M

5. Shape the dough disc

   On a lightly floured surface, roll out the dough with a rolling pin to form a circle about 20 cm in diameter.

   Time: PT5M

6. Cook the pizza base

   Heat the skillet over medium heat. Place the dough disc in the hot skillet, cover and lower the heat. Cook for 7‑8 minutes until the dough is well puffed and golden underneath.

   Time: PT8M

   Temperature: feu moyen

7. Add sauce, cheese and vegetables

   Flip the dough, spread the prepared tomato sauce, sprinkle the grated cheese, arrange the sautéed vegetables, drizzle a little olive oil and cover again. Cook for 7 minutes over low heat until the cheese melts completely.

   Time: PT7M

   Temperature: feu doux

8. Serve

   Remove the pizza from the skillet, cut into slices and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Wheat flour (type 00 or all-purpose): all-purpose flour
• Instead of Tomato concentrate: tomato purée
• Instead of Onion: shallot
• Instead of Mushrooms: shiitake
• Instead of Grated cheese (cheddar or mozzarella): mozzarella cheese
• Instead of Olive oil: sunflower oil

Equipment Needed

• Mixing bowl
• Rolling pin
• Skillet (non‑stick or cast iron)
• Skillet lid
• Chef's knife
• Cutting board
• Cheese grater
• Wooden or silicone spatula
• Measuring spoon

Critical Steps — Do Not Skip

• Let the dough rest for 1 hour for a good texture.
• Cook the base over medium heat without lifting it so it puffs properly.
• Cover the pizza during the second cooking so the cheese melts perfectly.

Chef Tips from the Video

• Lightly sprinkle cornmeal on the cooking surface for an even crispier crust.
• Add a pinch of dried oregano on the cheese before covering for extra aroma.
• Use a preheated cast‑iron skillet for even heat.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container, up to 2 days.

Freezer: Wrap each slice in plastic wrap then place in a freezer bag, up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough the day before and let it rest in the refrigerator; bring it to room temperature before rolling out.
• The diluted tomato sauce can be made 2 hours ahead and kept refrigerated.