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No-Oven Pizzas

No-Oven Pizzas

by 13 people

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Makes: 4 servings

Yield: 4 8-inch pizzas

  • 1 pound refrigerated or thawed frozen pizza dough
  • Flour, for dusting
  • 1/4 cup EVOO
  • 1 cup tomato sauce
  • 8 ounces mozzarella cheese, shredded (about 2 cups)
  • Sliced red onions
  • Arugula
  1. Quarter the dough and shape into balls. Place on a lightly floured surface, cover with a kitchen towel and let stand at room temperature for 30 minutes.
  2. Heat a medium (8-inch) cast-iron skillet over medium for 10 minutes. (Make sure you have a lid.)
  3. Flatten 1 piece of dough, then stretch into an 8-inch round. Add 1 tbsp. EVOO to the skillet, tilting to coat. Carefully lay the dough in the bottom of the pan and cook for 1 1/2 minutes. using a metal spatula, flip the dough, then cover and cook until the bottom is brown, about 3 minutes. Turn the dough again and, working quickly, spread 1/4 cup of the tomato sauce on top. Sprinkle with 1/2 cup of the cheese, top with some of the onions, then cover and cook until the cheese melts, about 1 minute longer.
  4. Transfer the pizza to a cutting board and top with some arugula. Wipe out the pan and repeat with the remaining ingredients.