Please welcome guest contributor Sheryl Julian who shares this drop-dead easy way of making pizza in a skillet with pita bread!
Rather than yeast dough, these skillet pizzas are made on rounds of pita bread, which make an ideal pizza base because they’re thin but sturdy enough to hold toppings.
The pizzas take just minutes to assemble and cook, and you don’t even have to turn on the oven. They’re a great option for pizza night when you don’t want to make dough yourself or order take-out.
Pitas come in many sizes, from 8 to 12 inches across. Any size will work as long as it fits in your skillet. You’ll need at least one pita for each person.
Use kitchen shears to open the pitas and then cut them in half to make two rounds. This makes a thin and crispy crust for your pizza.
With the rougher side of the pita facing up, pile the rounds with fresh mozzarella and ripe tomatoes, and then cook your pizzas one at a time in a hot skillet covered with a lid.
The pizzas cook best in a heavy skillet. Cast iron is great, but a heavy nonstick pan is fine. Use any lid that covers the pan; it doesn’t have to match the pan or be airtight. If you have two skillets, you can even invert one and use it as the lid!
Once the cheese melts, sprinkle the pizzas with finely cut basil and serve right away.
The French word for that pretty heap of finely cut basil leaves is “chiffonade,” though you can just tear the leaves with your fingers if a chiffonade feels too fussy for you. Sprinkle the basil over the pies just before serving so the basil stays bright green and aromatic.
Rather than yeast dough, these skillet pizzas are made on rounds of pita bread, which make an ideal pizza base because they’re thin but sturdy enough to hold toppings.
The pizzas take just minutes to assemble and cook, and you don’t even have to turn on the oven. They’re a great option for pizza night when you don’t want to make dough yourself or order take-out.
Pitas come in many sizes, from 8 to 12 inches across. Any size will work as long as it fits in your skillet. You’ll need at least one pita for each person.
Use kitchen shears to open the pitas and then cut them in half to make two rounds. This makes a thin and crispy crust for your pizza.
With the rougher side of the pita facing up, pile the rounds with fresh mozzarella and ripe tomatoes, and then cook your pizzas one at a time in a hot skillet covered with a lid.
The pizzas cook best in a heavy skillet. Cast iron is great, but a heavy nonstick pan is fine. Use any lid that covers the pan; it doesn’t have to match the pan or be airtight. If you have two skillets, you can even invert one and use it as the lid!
Once the cheese melts, sprinkle the pizzas with finely cut basil and serve right away.
The French word for that pretty heap of finely cut basil leaves is “chiffonade,” though you can just tear the leaves with your fingers if a chiffonade feels too fussy for you. Sprinkle the basil over the pies just before serving so the basil stays bright green and aromatic.
Mozzarella and Tomato Skillet Pita Pizzas Recipe
Ingredients
- 4 pita rounds, 8- to 12-inches
- 1 1/2 pounds fresh mozzarella
- 4 medium tomatoes, thinly sliced
- 1 pint mixed cherry tomatoes, halved
- Olive oil, for sprinkling
- Salt and pepper, to taste
- Large handful fresh basil leaves
Read More: Mozzarella and Tomato Skillet Pita Pizzas
