Special grilled veg’ pizza

Another low-hassle skillet pizza. Ideal for Summer.

I first cooked this dough in a skillet.

I garnished with chunks of steamed white aubergine, raw slices of zucchini.

Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.

Simple and delicious.

Fish and fish skillet pizza

A fish and whole wheat pizza this time.

The dough is cooked in a skillet. Then I’ve added tomato paste + olive oil + garlic + salt. I garnished with green peppers, sweet corn, onion, capers, anchovy and :

katsuo tataki

I’ve added this leftover of seared bonito fish. I’ve finished the cooking in the skillet.

Okra sprouts that landed on the hot pizza.

Here is my nice seaside pizza.

Skillet pizza, plant based

When it’s hot, you don’t want to heat more the kitchen by boosting the oven in pizza mode… plus you’re too lazy to knead the dough. So that’s how you can make a pizza :

1. Quick dough : flour, baking powder, salt, olive oil and water.
2. The dough can be cooked immediately in a skillet (no oil, a wet lid on top to create steam).
3. Tomato paste and olive oil on the dough…

That really “grills” the dough and brings a pizza flavor.

Summer produce.

I’ve steamed the aubergine and the onion. The sweet corn and the peppers are raw.

Veg’ cheese : sakekasu (sake lees), miso and olive oil

Passed under the grill 3 minutes to color the sauce. That step could be skipped and the garnished pizza could be fully cooked in the skillet.