Skillet Pizza with Two-Ingredient Dough

Skillet Pizza with Two-Ingredient Dough

A self-rising-flour and Greek-yogurt dough makes this skillet pizza approachable without yeast or rising time. Prebaking the crust creates a sturdy base for sauce and toppings, an important step because yogurt dough is moist and a skillet shelters its bottom from direct oven heat.

Equipment and timing

• 10-inch oven-safe skillet
• Mixing bowl
• Wooden spoon
• Rolling pin or clean hands
• Instant-read thermometer

Yield: 1 pizza, 6 slices
Preparation: 20 minutes
Baking: 20 to 25 minutes
Oven: 425°F/220°C

Ingredients

• 1 1/2 cups self-rising flour, plus more for handling
• 1 cup plain nonfat Greek yogurt
• 2 teaspoons olive oil
• 1/2 cup thick pizza sauce
• 1 1/2 cups shredded low-moisture mozzarella
• 1/2 cup sliced bell pepper
• 1/4 cup thinly sliced red onion
• 1/2 teaspoon dried oregano

Method

1. Heat the oven to 425°F/220°C. Brush the base and sides of the skillet with olive oil.
2. Mix self-rising flour and Greek yogurt until a shaggy dough forms. Turn onto a lightly floured surface and knead gently for 1 to 2 minutes, adding only enough flour to prevent severe sticking. The dough should be soft.
3. Press or roll into an 11-inch round. Fit it into the skillet, bringing the edge about 1 inch up the sides. Prick the base several times with a fork.
4. Prebake for 8 minutes, until the surface looks dry and begins to color. Remove carefully, spread with sauce, and add mozzarella, bell pepper, onion, and oregano.
5. Return to the oven for 12 to 17 minutes, until the crust is golden underneath, vegetables are tender, and cheese bubbles. Rest 5 minutes before sliding onto a board and cutting.

Dough cues and troubleshooting

Self-rising flour already contains leavening and salt; plain all-purpose flour is not an equal swap unless adjusted. To make an equivalent amount, combine 1 1/2 cups all-purpose flour with 2 1/4 teaspoons baking powder and 3/8 teaspoon fine salt. Greek yogurt should be thick, not pourable regular yogurt.

Overkneading makes this quick dough tough, while adding too much flour makes it dry. A slightly tacky feel is correct. If the center remains pale, move the skillet to a lower rack for the final minutes. Use low-moisture cheese and thick sauce to limit excess water.

Toppings and storage

Choose precooked toppings. Raw sausage, poultry, or other meat should never rely on the short pizza bake; cook it to its safe endpoint first. Pat watery vegetables dry, and limit toppings so the crust can cook through. Mushrooms, olives, cooked chicken, or a little Parmesan work well.

Refrigerate leftovers within 2 hours and use within 4 days. Reheat in a covered skillet over medium-low heat, uncovering near the end, or at 375°F/190°C until hot. Freeze cooled individual slices for up to 2 months and reheat from thawed for better texture.