Pan Pizza in Five minutes
I've recently fallen in love with these amazing broiled tortilla pizzas from Searious Eats. They're quick, easy, and extremely delicious
The nice thing about this meal is that it's super versatile. If I have taco leftovers in the fridge I make myself a Nacho pizza, if I have zucchini and peppers I toss those on. I can use leftover Naan, a tortilla, or (If i feel like it) just regualr thin pizza dough.
It's also super simple.
First put your cast iron skillet on over medium heat on the oven to preheat. While it is pre-heating shred and chop any pizza ingrediants that you would like.
This pizza is a good way to use up any leftovers you might have in the fridge
I've had a lot of fun making pizzas inspired by different localities using non-tomato sauces. For instance my more recent favorite has been to use salsa verde with leftover taco meat and jalepneos for a fun mexican pizza. I've also enjoyed a thin layer of hummus with sweet peppers, olives and ham, as well as stirfried vegetables with cheese and a drizzle of olive oil.
After the skillet is hot quickly brush on a thin layer of oil over the bottom of the pan and put in your crust. The original recipe calls for a simple flour tortilla (which is delicous) but I've also had success with leftover sourdough naan as well as regular old thin pizza dough.
Quickly put the sauce on and sprinkle on a small amount of cheese- it will bubble and spread out so you don’t want full coverage). Then put on your toppings. Fewer toppings usually turns out a better product, so try not to go overboard.
Josh likes pepperoni, but I like to pile on any interesting meats or vegetables that happen to be in the fridge.
let the pizza cook on the stovetop long enough for the cheese to get slightly melty than stick the entire thing under the broiler. Leave the oven door slightly ajar so that the broiler wont kick off after a minute or two.
Now sit in front of the oven and watch your pizza. When it starts to look brown and delicious pull the pan out and put your pizza on a plate.
Have the best light meal/ snack of your life.
Enjoy, digest, repeat.
On a side note don’t do this with a non-stick pan. The substance used to make those things slippery will release chemicals into your food at high oven temperatures. If you only have a non-stick pan theoretically you should be able to do the stove-top portion of the recipe then transfer the now bottom- crispy pizza directly onto the rack of the oven.
Plus they have plastic handles anyways, and you do not want to deal with that mess.
