Note: Bring the mozzarella to room temperature or at least keep it out while you prep the other ingredients so that it melts faster.
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!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Skillet Pizza With Broccolini and Mushrooms
About This Recipe
|Active time:||20 minutes|
|Total time:||20 minutes|
|This recipe appears in:||One-Pot Wonders: Vegetarian Pizza With Broccolini and Mushrooms|
- 3 tablespoons olive oil, divided
- 2 shallots, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 bunches broccolini, stems trimmed and roughly chopped (about 4 cups)
- 2 cups shiitake mushrooms, wiped clean and cut into strips
- 1 pre-cooked pizza shell or flatbread
- 2 balls fresh mozzarella, shredded
- ½ cup grated Parmesan
- Dried red chili flakes, for finishing (optional)
Heat 2 tablespoon oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots and a pinch of salt and cook, stirring, until softened, about 1 minute. Add the broccolini and cook, stirring, until it’s started to soften, about 3 1/2 minutes. Add the mushrooms and cook until starting to brown, about 3 minutes longer. Season with salt and pepper to taste and set aside in a bowl. Wipe out skillet with paper towels.
Wipe out the same skillet and add the remaining tablespoon of oil. Heat over medium-high heat until shimmering. Add the crust, top-side down, and cook until lightly browned, about 3 minutes. Flip and top with cheese, followed by broccoli/mushroom mixture. Allow to cook until the cheese has melted, adjust heat as necessary to prevent burning, 3 to 4 minutes more. Remove from the heat, top with the Parmesan and chili flakes, and serve.