The January 2011 cover of Sunset Magazine promises “Pizza in a skillet … and other one-dish wonders” and there’s a photo of “Luscious & low-fat: Easy broccoli rabe skillet pizza” to whet your appetite. I’ve made the broccoli rabe version once or twice and it is delicious. But it’s this easy skillet technique that I’m most excited about. Pick up a package of whole-wheat pizza dough from Trader Joe’s and use whatever you have on hand to top your pizza … it’s fast and economical and you can please everyone with a custom pizza. Fancy or finicky, everyone’s happy. Follow the Sunset recipe directions for preparing the dough in the skillet and cooking in the oven but top anyway you like.
Here’s how I topped the pizza most recently: spread about ¼ cup of char-roasted cherry tomatoes on the crust, sprinkle with a cup of shredded Italian cheese mix, 1/3 cup of sliced roasted red peppers, and 8-10 baby artichokes blanched in salted water with 1 teaspoon of dried Italian Seasoning and cut in halves and quarters. Sprinkle with some crushed red pepper and coarse sea salt just before serving.
Disclaimer: I work as a Recipe Tester in the Sunset Test Kitchen, but I am not compensated for this blog or for endorsing Sunset Recipes. Because of the time I spend with these recipes, I am familiar with them and confident about the results. That is why I often turn to Sunset when searching for recipes or ideas.