Stovetop Skillet Pizzas #NationalPizzaMonth

Coleen of The Redhead Baker asked us to come up with a new recipe in honor of National Pizza Month. I was in! We love, love, love pizza. But we have been having a crazy heat wave. October is usually our warmest month here on California's central coast, but this is ridiculous. It's been eecking towards 100 degrees F everyday this week.

• Buffalo Chicken Naan Bread Pizza by The Freshman Cook 
• Italian Beef Pizza by Cooking With Carlee 
• Margherita Pizza by Making Miracles 
• Mediterranean Flatbread Pizza by Everyday Eileen 
• Pizza with Shaved Brussels Sprouts and Bacon by Simple and Savory 
• Shrimp Prosciutto and Mushroom Pizza by A Day in the Life on the Farm 
• Spinach, Pancetta and Fontina Pizza by The Redhead Baker 
• Stovetop Skillet Pizzas by Culinary Adventures with Camilla 
• White Pizza Mini Tarts by Take Two Tapas
• World Series Tortilla Pizza by Amy's Cooking Adventures

Needless to say. I wasn't keen on turning on my oven in that heat. So, I decided to try a method I've read about: cooking pizzas in a skillet on the stovetop. I tested a cast iron Lodge skillet, an enameled cast iron Le Creuset braiser, and a Danish Scanpan griddle.

The resulting pizza was a little too thick for my tastes, but it got a thumbs up from everyone else. And I'll just fast-forward to my conclusion before I get to the recipe: the Lodge cast iron was the winner.

Here's how to make quick, easy skillet pizza on the stovetop. No oven required. I also made it super easy by using pre-made dough and sauces. Thank you, Whole Foods! I made a few pepperoni and a few with just pesto and cheese.

Ingredients makes 2 skillet pizzas (but I think I'll roll them thinner next time and get 3!)

• 1 (14 ounce) pizza dough
• flour for sprinkling on the dough
• olive oil
• 1/2 C jarred pasta sauce
• 1/2 C pesto 
• 12 slices pepperoni
• 3/4 C mozzarella, shredded
• Also needed: a cast iron skillet with a lid (I used an inverted pan on top)

Procedure

Sprinkle some flour on your work area and spread out the pizza dough. Using your hands, adjust the size of the pizza to correspond with the skillet you are using. As I mentioned, I will try to get the dough thinner next time.

Brush the skillet with olive oil and place the pizza dough in it, gently pressing down with a spatula. Cook for 6 minutes until the dough is lightly toasted.

Turn the pizza dough over carefully to cook the other side. And press down, again, with the spatula.

Top your dough with sauce and cheese and pepperoni, if using. Cook for 3 to 4 minutes until the bottom of the pizza is lightly crisped.

Then cover the pan with a lid - or another pan - to trap the heat in and melt the cheese on the top. Leave it covered for 1 to 2 minutes.

Remove pizza to a cuting board and let cool for a minute before slicing.

Pronto al tavolo!