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Dairy
Easy
40 Minutes
Diets 
Pizza has been made in a pan before; this is not a brand-new concept in the culinary world. However, for some of you this may be new (like it was for me), and there are also many great tips along the way. Let’s start with a question: Why pan pizza? Great question! For me the answer is simple: It’s the easiest and cheapest way to make a pizza that is more similar to the Italian-style pizza. The best pizza I have ever had was (obviously) in Italy, but then I discovered a place in Israel that was as good if not better, La Piedra. I learned a lot from their style of toppings and the different dishes they make. The pizza in these recipes do not use homemade dough or sauce and it’s not a brick oven, but it does accomplish tasting slightly similar to those amazing pizzas that come out of their ovens. The crust gets a nice crispy char from the direct heat and it takes very little skill to make the dough thin since it’s being formed in a pan. I find this to be one of the better food hacks. I hope you enjoy! For the toppings used here I tried to create pies that you don’t often find in pizzerias. Obviously you can top your pie with whatever you like— mushrooms, peppers, onions, broccoli, vichulu vichulu. But if you’re feeling adventurous, give these a try; you may be pleasantly surprised. Or if you’re like my wife you may say, “I like it, but I like classic sauce and cheese pizza better.”
store-bought pizza dough
shredded mozzarella
shredded cheddar
mushrooms
chili
sliced parve sausages, such as Tirat Tzvi Plant Based Sausages
shredded mozzarella
shredded cheddar
asparagus
shishito peppers
ricotta cheese
shredded mozzarella
shredded cheddar
anchovies
Prepare all your toppings before you start, because things happen quickly and without your consent in a frying pan.
Slice dough into four evenish parts.
Lightly grease a nonstick frying pan or a well-seasoned cast iron pan.
Place dough in the center of an eight-to-10-inch pan and start to stretch it to the ends of the pan, using your fingertips or a non-slotted spatula. You may need to flip the dough over to stretch it to the full length of the pan.
Turn flame on high, and as the dough heats up, continue to push the dough to the edge using the spatula. The heat will ensure the dough does not keep shrinking.
Once the dough stays in place in the pan, we are ready for toppings!
Top with your favorite pizza sauce.
Add a smaller layer of mixed mozzarella and cheddar cheese (I like the toppings to be layered between cheese).
Add mushrooms, chili, and parve sausage.
Add more cheese.
Follow finishing instructions below.
Place a small layer of mixed cheddar and mozzarella cheese.
Add some pesto sauce.
Top with asparagus and shishito peppers.
Add ricotta cheese liberally in teaspoon-sized amounts, about four to five spoons.
Add fresh mozzarella (usually comes in a log).
Top with more cheddar-mozzarella mix.
Follow finishing instructions below.
Top with your favorite pizza sauce.
Add a smaller layer of mixed mozzarella and cheddar cheese.
Add anchovies.
Add more cheese.
Follow finishing instructions below.
Cover pan with any cover that fits.
Let cook for two to three minutes on medium-high heat.
Using the spatula, gently lift the bottom of the pizza to check the doneness of the crust.
If the cheese is melted and the crust is crispy, your pizza is ready; the next steps are optional. Although sometimes the cheese actually won’t melt, in which case you will need to finish it in the oven.
If adding an egg to the pie it’s best to finish in the oven; separate the yolk and make a small indentation in the middle of the pie so the egg has a comfortable “nest.”
If the crust is crispy but the cheese on top is not melted to your liking, transfer the entire pie to your toaster and broil it for four to six minutes until the top is a golden brown, blistering, bubbling pizza (and the egg yolk is cooked like a sunny-side-up egg).
Remove from toaster/oven.
Top with Parmesan cheese or pesto sauce and Maldon salt (aka finishing salt).
For the asparagus and shishito pepper pie, drizzle with fresh lemon and/or lime juice (it balances out the very rich flavors of this pie).
Slice and enjoy! (Careful not to burn the top of your mouth, although it’s kind of inevitable.)
Photo by Yossi Einhorn
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