Individual Skillet Pizzas
Author: Michelle @From Calculus to Cupcakes
Recipe type: Entree
Serves: 3
- 2¾ cups lukewarm water
- 2 packets rapid rise yeast
- 1½ Tbsps. Kosher salt
- 1 Tbsp. sugar
- ¼ cup extra virgin olive oil
- 6½ cups soft white wheat milled on the pastry setting
- 4 oz. fresh mushrooms sliced
- ½ green bell pepper, chopped
- 1Tbsp. olive oil, plus more for brushing the skillets
- 2 Tbsps. marinara sauce (Use your favorite homemade or bottled.)
- Pepperoni (about 27 slices)
- ¾ cup mozzarella cheese
- In a large container, stir together first six ingredients until all the flour is moistened.
- Cover loosely and let rise for at least two, but no more than five hours.
- Dough may be used at this time or may be refrigerated for up to twelve days. It is easier to work with cold.
- Preheat oven to 450 degrees.
- Saute mushrooms and pepper in one tablespoon olive oil until tender.
- Brush each skillet lightly with olive oil.
- Remove three portions of dough from the container, each about the size of your fist. Reserve remaining dough for another use.
- Place each dough portion on a floured cutting board. Form a ball with each portion and dust with more flour until dough is no longer sticky.
- Press or roll and stretch dough into three six-inch circles and place in prepared pans.
- Spread each crust with two tablespoons marinara sauce.
- Top with mushroom and pepper mixture.
- Place Pepperoni over the mushrooms and peppers.
- Top with cheese.
- Bake for approximately 8 minutes or until brown
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/individual-skillet-pizzas/
3.1.09