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Easy Cast-Iron Skillet Pizza

Source of Recipe

From "It's Not Complicated" by Katie Lee


Recipe Introduction

"I am certifiably pizza-obsessed. Several years ago, I went to a pizza school called Verace Pizza Napoletana, whose mission is to 'defend the honor of a Neapolitan pizza.' To me, there is no pizza better than a Neapolitan pizza margherita. A thin, bubbly crust made of double-zero flour, simple tomato sauce, fresh mozzarella, a drizzle of extra-virgin olive oil, and fresh basil, cooked in 90 seconds in a 900° F wood-burning pizza oven. My mouth is watering just thinking about it. Let's be honest, though, it's not realistic to make that kind of pizza at home very often, if at all. If you find yourself with a hankering for pizza, and you want to whip up a homemade version without waiting for the dough to rise, *this* is the recipe for you. Homemade pizza dough with just two ingredients—Greek yogurt and self-rising flour—and no wait time for it to rise. It's food science at its best!"

List of Ingredients

â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 1 cup Greek yogurt
â—¦ 1 cup self-rising flour
â—¦ ¼ teaspoon kosher salt
â—¦ ¼ cup pizza sauce (jarred or homemade)
â—¦ 4 ounces low-moisture part-skim mozzarella, freshly grated
â—¦ 2 tablespoons grated Parmesan cheese


Recipe

Preheat the oven to 425° F. Brush a 12-inch cast-iron skillet with 1 tablespoon of the oil.

Mix the yogurt, flour, and salt together with your hands until it becomes a ball, then flatten into a disk and press into the skillet. Spread the pizza sauce over the dough, leaving a 1-inch border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Brush the crust with the remaining oil.

Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes. Carefully slide the pizza out onto a cutting board, slice, and serve.

Makes 4 to 6 servings