This recipe is a slight cheat on skillet pizza, since it uses pre-made flatbread instead of pizza dough. Then again, it really does take just 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.
Once the bread is browned, a quick blast of heat melts the mozzarella and warms the prosciutto and tomato. Before serving, I added a handful of lemon and olive oil-dressed arugula and some paper-thin sheets of shaved Parmesan. I used the rest of the arugula and tomatoes to make an easy side salad, with avocado, scallions, and fresh corn cut from the cob for a more complete dinner. (I also purchased way too much prosciutto and placed that on the table for a snack.)
Feel free to play around with the ingredients in the pizza to make it your own. I went with American prosciutto from La Quercia, but imported would work just as well depending on how much you want to spend. I also went with a ball of mozzarella and grated it myself, but you could buy shredded instead if you want to cut back even more on time.
- 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.