No-knead Pan Pizza
Prep time: 30 minutes
Total time: 1 hour plus time for dough to rise
Yield: Feeds 2 to 4
- 1.5 cups all-purpose flour, plus extra
- 3/4 teaspoon kosher salt
- 1/4 teaspoon dry yeast
- 3/4 cup cold water
- 1 to 2 tbs. olive oil
- 3/4 cup ready-made red sauce
- 4 oz. part skim mozzarella, grated
- 2 tbs. Parmesan cheese, grated
- 1 tbs. Italian seasoning
- 1/2 teaspoon ground garlic
- 6 crimini mushrooms, sliced
- 1 small sweet red pepper, chopped
- 1 small sweet yellow pepper, chopped
Combine flour, salt and dry yeast in a mixing bowl. Stir to incorporate ingredients and indent. Slowly add water and stir with rubber spatula or wooden spoon until a dough ball forms, about 2 minutes. Cover bowl with plastic and set aside for up to 18 hours. The dough increases in size 2x in volume.
Grease 10-inch skillet with oil covering bottom and sides evenly.
Add 1 tbs. flour to mixing bowl. Make a loose dough ball (it should be light and springy), and slide ball into greased pan. Dust fingers with flour and gently press dough into raised side of pan, about 4 minutes. Cover and let dough rest for 2 hours.
Place chopped peppers and sliced mushrooms on baking sheet. Place baking sheet in oven and set oven to 450 degrees Fahrenheit.
Meanwhile in mixing bowl, combine mozzarella, Parmesan, Italian seasoning and ground garlic. Stir until blended about 30 seconds. Remove vegetables from oven when they begin to caramelize, about 20 minutes.
Assemble pizza and bake. Pour sauce over pizza dough and spread sauce over entire surface. Add a layer of cheese. Add roasted vegetables. Add remaining cheese. Place skillet on center rack of over and cook 20 to 25 minutes. Until cheese bubbles and the crust turns golden brown. Allow pizza to cool for several minutes before serving.
If you like an extra crisp crust, place skillet on burner set to medium, about 2 minutes.