Maaaaan have I got some insane news for you.
I can't stop thinking about it. Dreaming about it. Singing about it. Screaming about it.
Skillet pizzas. Not pizzas made OUT of ze skillets, seelee. But pizzas cooked IN ze skillets.
As in, takes half a Tom and Jerry episode from start to finish.
As in, the actual cook time is something like 2 minutes.
As in, you won't believe your eyes the first time you make it.
As in, you might fall down to the floor.
As in, you might shed tears.
As in, you will
As in, you might call your neighbors to spread the good news through sobs of joy.
As in, you want me to just take you through it already for the love. Got it.
Grab some Pillsbury pizza dough, some shredded mozzarella, ricotta cheese, smoked salmon, and thinly sliced chives. Oh Lordy.
Okay first of all, set your broiler to high. And also place a dry cast iron skillet on a burner set to medium-high. Let it chill, I mean heat up for a good 10 minutes.
Alright, now get your cheeses mixed together. Add a leetle pinch of salt and pepper. Taste it to make sure the cows did it right.
Roll out the Pillsbury Artisan pizza dough, and divide it in half.
Now, you can do this part, or not. Totally up to you. Take a paring knife and just cut off the corners, making it a round 'za! My husband left his a big square, which was cool too. If you're into that sort of thing.
Now, lightly brush the dough with a tad bit of olive oil. Is it tad bit, or just tad? Hmmmm.
Spread that cheese over the dough, like all yummy like. Like.
Okay, I had no help when I did the actual transfer, so I'm just showing you my skillet and the pizza next to it. Isn't that so exciting? But you'll just caaaarefully place the pizza dough into the skillet, and IMMEDIATELY throw it into the oven.
After 45 seconds in there, turn the skillet 180 degrees and keep broiling for another minute to a minute and a half, or until the crust starts to sliiiightly char. Yum, dudes.
Yeah. Look at that.
And then just arrange some torn smoked salmon and chives on top. The heat of the pizza will warm the salmon. I was scared to broil it because I didn't want to burn down my life.
Slice and serrrrve, yo.
Wasn't that so fast and amazing and incredible and all things hyperbole? I KNOW.Bev is going to make these everyday in 2013. For more musings, visit her blog Bev Cooks and her Tablespoon profile.