Fontina, Goat Cheese, and Prosciutto Skillet Pizza

Name: Fontina, Goat Cheese, and Prosciutto Skillet Pizza
Yield: Serves 2
Ingredients: 4 , medium plum tomatoes, cored, seeded, and chopped; 1/2 teaspoon, salt; 1 cup, shredded fontina cheese; 1/2 cup, crumbled goat cheese; 2 ounces, sliced deli prosciutto, chopped; 1/2 cup, finely chopped fresh basil; 1 cup, all-purpose flour; 1/2 teaspoon, baking powder; 1/2 teaspoon, sugar; 1/2 teaspoon, salt; 1/3 cup, beer (see Step by Step); 7 tablespoons, olive oil

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Appears in Cook's Country August/September 2008

Main Courses

Cheese

Pizza

Homemade pizza in just 30 minutes sounds like an impossibility. But with a little ingenuity, and a hot skillet, we accomplished the impossible.

SERVES2

TIME1 hour

WHY THIS RECIPE WORKS

Omitting the yeast from our Skillet Pizza created the thin crust we wanted, and the addition of baking powder to the dough gave us a light and crisp texture. To eliminate bubbles in the pizza dough, we used a fork to pop the bubbles as the ...

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