Skillet Fried Pizza With Roasted Mushrooms And Charred Broccoli Rabe Pesto
Serves: 2
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
45
Sweetness
57
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3.5 cups
All-Purpose Flour2 tsps
Kosher Salt1 tsp
Ground Black Pepper10 tbsps
Extra-Virgin Olive Oil1
Salt2 tsps
Paprika2 cloves
Garlic (peeled)1.5 cups
Grated ParmesanDirections:
1
For the dough: In a bowl, combine the yeast and warm water
2
Stir to dissolve the yeast and allow the mixture to rest for 5 minutes
3
Using a sieve or strainer, "sift" about half of the flour over the yeast mixture and blend until smooth with your hands
4
Add the salt, pepper and honey and mix to blend
5
Sift in the remaining flour and mix to blend
6
Lightly flour a cutting board or flat surface
7
Turn the pizza dough onto the floured area and knead for 3 to 5 minutes
8
The flour should feel smooth and the ingredients fully integrated
9
Add the dough to a lightly oiled bowl
10
Cover with plastic wrap and let it "rest" in a warm place until it has doubled in volume, about 1 1/2 hours
11
Press gently on the dough and turn it onto a floured surface
12
Divide the dough into 4 equal parts, rolling each quarter into a loose ball
13
Cover with a clean kitchen towel and allow the dough to "rest" for an additional 15 minutes
14
Flatten each ball, 1 at a time, and roll into a 6-inch round
15
Make the pesto: In a medium bowl, add the broccoli rabe, 2 tablespoons of the olive oil and salt and the paprika to taste; stir to combine
16
Heat a large saute pan over high heat and add the broccoli
17
Keep the heat high, allowing it to brown and char on the edges
18
When the broccoli rabe is tender when pierced with the tip of a knife, remove from the heat and allow it to cool
19
Put the broccoli rabe on a cutting board and finely chop
20
Transfer to a bowl
21
Put the garlic through a garlic press and add to the bowl
22
Stir in the Parmesan, 2 more tablespoons of the olive oil and the basil leaves
23
Taste for seasoning
24
Cook the mushrooms: In another saute pan, over medium heat, add the mushrooms and a tablespoon of the olive oil
25
Season with salt and garlic powder, to taste
26
Cook until they release their water, 8 to 10 minutes
27
Preheat the oven to 400 degrees F
28
In a cast iron skillet, large enough to hold a pizza round, heat 2 tablespoons of the olive oil over medium heat
29
When the oil begins to smoke lightly, shut the heat off under the skillet and add 1 of the pizza rounds
30
Use a spatula to press gently on the top of the round to keep it relatively flat as it cooks
31
When you see it is slightly brown on the underside, season the top lightly with salt and pepper and flip the round to its second side
32
Season with salt and pepper
33
Repeat with remaining dough
34
Finish the pizzas: Arrange all of the browned rounds on baking sheets and layer with the mozzarella slices, broccoli rabe pesto and a sprinkling of mushrooms
35
Bake in the oven for a few minutes until the cheese melts
36
Season with salt and serve