Two-and-a-Half-Minute Skillet Pizza

Serves: 5



Start with a low, round loaf of bread. Its diameter should closely match the frying pan you’ll use. Cut the bread in half so that you have two round loaves (you’ll love this pizza so much that you’ll want to make another right away). Heat 1/4 inch of olive oil in the frying pan until it just begins to smoke. Quickly sprinkle in a healthy mixture of herbs—I use 2 tablespoons each of basil, black pepper, garlic, marjoram, oregano, and rosemary; also 1 tablespoon of beef bouillon. Add 1 cup of tomato sauce; stir a few times as it begins to bubble. Then sprinkle 2 cups of mixed grated provolone and Jarlsberg cheese and 1/2 cup of grated Parmesan evenly across the sauce. Lay the bread, cut-side-down, into the sauce. Let it simmer for about 30 seconds. Turn it upside down onto a plate and cut into wedges to serve. It goes without saying that you can add whatever you want to that sauce—mushrooms, pepperoni, and so on.

This Two-and-a-Half-Minute Skillet Pizza recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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