SKILLET PIZZA
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, 76). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
In the supermarket, there is a boxed mix for making pizza in a skillet that, for some time now, has enjoyed a rather nice applause from people who want to avoid the bother of a from-scratch creation. First, you should have a large 12” skillet with, preferably, “rounded” sides rather than straight and, also, Stoneware-lined or Teflon-coated. If it doesn’t have an oven-proof handle on it – because the last step of this recipe calls for putting the skillet under the broiler – wrap the handle in aluminum foil, triple thick!
INGREDIENTS:
2-cups biscuit mix (I used Bisquick)
2/3-cup milk
4-tsp oil
4-oz can pizza sauce
OR 4-oz can tomato sauce, plus either 1-TB dry Italian dressing mix OR 2-TB bottled Italian dressing
1-cup shredded Mozzarella
½-cup grated parmesan
8-oz can of mushrooms, drained*
1-cup diced boiled ham*
2/3-cup pepperoni slices*
½-lb bacon, fried “limp” and chopped*
INSTRUCTIONS:
Blend the biscuit mix and milk into a smooth dough. Place oil in 12” skillet and spread dough evenly over the bottom. Then spread pizza sauce over the dough. Mix the 2 cheeses together and sprinkle over the sauce. Of the remaining ingredients, with the * following them, add one of them or all of them.
Turn the heat on your large stove-top burner to medium and keep a watch on the bottom of the crust, using a spatula to lift and peek, until it’s golden brown. At once, remove from top of stove, turning off the burner and placing the skillet under the broiler, 3 inches from the heat for about 3-4 minutes or until the cheese and toppings are bubbly. Serves 4 reasonable adults or one ridiculous adolescent!
FOR A 10-INCH SKILLET: Use 1 ½-cups biscuit mix and ½-cup milk and only 2 ½-tsp oil in the skillet. Proceed as directed above, reducing the other ingredients to taste.
FOR A 7-INCH SKILLET: Use 1-cup biscuit mix and 1/3-cup milk and only 1 ½-tsp oil in the skillet. Proceed as directed above, reducing the other ingredients in half or to taste.
TO PREPARE THE PIZZA FOR FREEZING: Follow the recipe as directed, but do not place it under the broiler. Slip the pizza out of the skillet and onto a greased foil pan of an accommodating size. Wrap and freeze to use within 6 weeks. Thaw for 30 minutes at room temperature, then place under broiler as directed above.
See also…
