This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does only take five minutes to make, so I don't feel badly about it at all.
I made two personal pizzas in succession and the first one didn't get soggy or cold by the time the second was done, but if you want to speed things up, you can also opt to make the pies side-by-side in two skillets and finish both simultaneously.
For a complete dinner, use the rest of the arugula and tomatoes to make a healthy salad with fresh corn, avocado and scallions and dress it with lemon and olive oil.
About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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- Yield:Serves 2
- Active time: 5 minutes
- Total time:10 minutes
- 2 tablespoons vegetable oil
- 2 flatbread pita rounds, whole wheat or regular
- 1 cup grated mozzarella
- 1 cup arugula
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1/2 cup halved grape tomatoes
- 1/8 pound prosciutto
- Shaved Parmesan, to taste
Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat until hot. Add the flatbread and cook until browned, about 2 minutes. Flip and then immediately top with the cheese, tomatoes, 2 or 3 pieces of prosciutto and cover and cook until the cheese melts, less than a minute.
In a small mixing bowl, dress the arugula with the extra-virgin olive oil, lemon juice, salt and pepper and set aside.
Slide the pita out, place on a serving plate and keep warm in the oven while you cook the remaining batches. Top pizzas with the dressed arugula, parmesan, and a hit of pepper.