"It's so beautifully arranged on the the plate – you know someone's fingers have been all over it." – Julia Child

Skillet PizzaSkillet PizzaSkillet Pizza


This is one of our easiest recipes to date (just like those cheater doughnuts). It’s a non-recipe of sorts, casual and simple. Store-bought pizza dough, a raging hot skillet, and your choice of cheese and toppings — done.

Makes 3 personal pizzas

We prefer to use fresh mozzarella or burrata (similar to mozzarella, but with a creamy center) and picholine olives, but feel free to substitute the olives with your favorite variety; hit up the olive bar at your grocer and skip the canned, water-logged variety.  Look for good quality anchovies – boquerones are sweet and plump, not the bristly, über-salty cadavers you tend to see distressing pizza-eaters.

1 (1-pound) fresh pizza dough, sitting at room temperature for 30 to 45 minutes
All-purpose flour for work surface
Extra-virgin olive oil
1 (8-ounce) ball fresh mozzarella or burrata, torn into pieces
4 ounces full-fat ricotta
4 ounces ricotta salata, crumbled
Maldon salt and freshly ground black pepper, to taste
1 cup picholine olives, pitted and lightly crushed with the back of a knife
½ cup boquerones  (marinated anchovies) or pickled anchovies

– Adjust an oven rack to the middle position and preheat to 475°F. Place a large (10- to 12-inch) cast-iron skillet or large heavy-bottomed, oven-safe skillet on the rack.

– Cut the dough into three pieces.  Lightly dust a clean, dry, work surface with flour. Using a flour-coated rolling pin or empty wine bottle to roll out each piece of dough into an circle about 10-inches in diameter. The circle doesn’t have to be perfect.

– Place the hot skillet (keep a kitchen rack or oven mitt on the handle so you never forget it’s hot!) on the stovetop and turn the flame to medium.  Place one pizza round on the skillet and drizzle generously with oil. Top with some of the mozzarella, ricotta, and ricotta salata. Sprinkle with salt and pepper and return the skillet to the oven.

– Bake until the cheese is melted and the dough is puffed and golden, 12 to 15 minutes.  Repeat with remaining dough and cheese.

– Once the last pizza is finished, heat a small amount of oil in the skillet, add the olives and cook them over high heat until blistered and browned. Sprinkle the olives on the pizzas and top them with the boquerones.

– Serve with a chilled white wine or rosé.



Post a comment
  1. April 18, 2014

    This is love at the first sight! beautiful presentation, I love especially the last photo you put!

  2. April 19, 2014

    Beautiful! I love the lighting and the composition of your pictures 🙂

  3. April 19, 2014

    I’ve never seen pizza made in a skillet I will defiantly try this, thanks for the idea

  4. April 19, 2014

    Such pure and delicious ingredients and what a beautiful table, i would gladly join 😉

  5. April 19, 2014

    Stunning photography! A beautiful ‘non’-recipe and this is how I would love to eat this Long Weekend. Superb!

  6. April 20, 2014

    Love it!

  7. April 21, 2014

    Hey, I simply enjoyed exploring your space 🙂 Will be a regular visitor now on… Lovely to connect! Visit me @ in your free time 🙂

  8. May 1, 2014

    I absolutely love your blog! I can’t wait to try so many of these recipes. Scrolling through your post, I see so many clean, healthy vegetables. Something I’m really interested in is where our food comes from. There’s a company called Cayisa that focuses on sustainable farming, community and learning gardens, and the importance of eating wholesome food, like the recipes here. You should check it out at or

  9. May 6, 2014

    this is beautiful!

  10. May 10, 2014

    Great call on the burrata-looks soooo good. I know you said white or rose to pair it, what wine did you (or would) personally choose?

  11. July 29, 2014

    What a clever idea! Looks delicious…I must try it!

  12. July 29, 2014

    What a clever idea! Looks delicious. I must try it!

  13. September 3, 2014

    Mmmm…boquerones! My favorite.

  14. March 26, 2015

    I know what I’m going eating this weekend! Very original, I’ll definitely give this a try! Thanks for the idea!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS