Skillet Pizza: Tiganopitta
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
45
Sourness
32
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Water (cold)2 cups
All-Purpose Flour1 tbsp
Extra-Virgin Olive Oil4 tbsps
Olive Oil1 tsp
Salt1 cup
Feta Cheese (crumbled)1 tsp
Black PepperDirections:
1
In a mixing bowl, whisk together the yeast and warm water
2
Let stand and bloom for about 20 minutes
3
Mix on low speed, the flour, cold water, olive oil, and salt
4
Beat in slowly at first and then increase the speed of the mixer as the flour in incorporated
5
Turn the speed down and mix until the dough becomes soft and begins to pull away from the sides of the bowl
6
Pour it out on a floured board
7
Knead the dough adding flour to dust as needed
8
Shape the dough into a large ball and cover with a towel to let stand until it doubles in size, about 1 hour
9
Heat a saute pan with 2 tablespoons of olive oil and add the leeks
10
Turn the heat to medium high and sweat the leeks until soft and translucent
11
Set aside and let cool
12
When ready, cut the dough into 6 ounce pieces
13
Roll it out to about 1/2-inch thick circle a little smaller than the skillet
14
Heat a large skillet with the remaining 2 tablespoons of olive oil
15
Place the rolled dough into the skillet and flip it to brown on both sides
16
Once browned, sprinkle the top with feta cheese, leeks, 1 teaspoon salt, and pepper
17
Bake in a preheat 350 degree F
18
Oven just long enough for the cheese to melt
19
Pull from the oven and cut into 6 pieces
20
Serve warm