The STUFFED PIZZA IN A SKILLET is a preparation that can hold its own against the classic oven-baked pizza. In fact it’s just as tasty, soft and very easy to make. It’s perfect to prepare especially in summer, when you don’t feel like turning on the oven, but you crave pizza so much you can’t give it up.
For the filling I chose a combination of cooked ham, mozzarella and zucchini that I personally love for its freshness and delicacy. Of course you can stuff it as you prefer.
For the dough I used fresh baker’s yeast, but if you want a quicker preparation you can use instant yeast which rises directly during cooking. In that case the dish can become a tasty idea to welcome last-minute guests and make a great impression.
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- Difficulty: Easy
- Cost: Low cost
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 2-4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.4 cups type 0 flour
- 2.25 tsp (active dry yeast equivalent) fresh baker's yeast (about 8 g fresh yeast)
- 1 tsp sugar
- 2/3 cup water (warm (about 5.4 fl oz))
- 2 tbsp extra-virgin olive oil
- 1 tsp salt
- 4.4 oz cooked ham (about 4.4 oz)
- 4.4 oz mozzarella (about 4.4 oz, diced and squeezed)
- 1 zucchini (large)
- 1 tbsp Parmesan cheese
- to taste extra-virgin olive oil
- to taste salt
YOU’LL NEED FOR THE STUFFED PIZZA IN A SKILLET
- 1 Bowl
- 2 Small bowls
- 1 Cast-iron griddle
- 1 Rolling pin
- 1 Dough board
- Plastic wrap
PREPARATION: STUFFED PIZZA IN A SKILLET
To prepare the skillet-baked pizza start by making the leavened dough.
In a bowl put the crumbled yeast, the sugar and the warm water. Stir everything well with a spoon until the yeast has completely dissolved. In another bowl place the flour, make a well in the center and add the oil and the yeast mixture.
Knead the dough for 10 minutes until you obtain a compact, smooth ball. Finally add the salt and incorporate it thoroughly until the dough is smooth and homogeneous. You can make the dough in a stand mixer using the dough hook.
Place it in a bowl covered with plastic wrap and let it rise for 2 hours or until doubled in volume.
Meanwhile, trim and wash the zucchini, then grate it into thin ribbons and sprinkle with fine salt to draw out the water. Let it rest for 10 minutes and then squeeze it well.
When the dough has risen, divide it into 2 portions. Roll out the first dough disk to a thickness of about a couple of millimeters (about 1/16 inch).
Fill with slices of cooked ham, the mozzarella cut into cubes and squeezed, the zucchini and the Parmesan. Drizzle with a little oil and add a pinch of salt.Then close with the other dough disk and seal the edges well to prevent the liquids inside from escaping during cooking.
Carefully place the pizza in a large nonstick pan and cook over low heat about 5 minutes per side. Turn it occasionally to prevent burning.
Serve your skillet-baked pizza hot and enjoy.
