Good cheese is a big part of a good pizza. . . and this one does not disappoint! This crustless pizza keeps the heat down in your kitchen. Celebrate National June Dairy Month with a quick and easy low-carb pizza made in a skillet! Recipe is shared by Pete and Michelle Olsen, Sage Hill Dairy. Pete, and his brother Mike, are 5th generation dairy farmers in Fallon Nevada.
Watch Becky make the Pizza on Studio 5
Yields: 1 ten-inch pizza
2-6 tablespoons shredded Parmesan cheese
1 ½ cups shredded Mozzarella cheese (see notes below)
2-4 tablespoons pizza or marinara sauce
Italian seasoning, garlic powder, to taste
Toppings of choice (see suggestions below)
Fresh basil leaves
Red pepper flakes, optional
Grated Parmesan cheese
Heat non-stick skillet or griddle over medium heat. Sprinkle 1-2 tablespoons Parmesan cheese over 10-inch circle. Evenly sprinkle Mozzarella cheese in the circle. Allow cheese to partially melt, spoon on pizza sauce and sprinkle to taste with Italian seasoning and garlic powder. Add toppings of choice, use suggestions below or others of your choice (NOTE: add juicy foods, like fresh sliced tomatoes or pineapple, after removing pizza from the pan).
Cook until sizzling and edges are browned; pizza is done when a spatula may easily slip underneath the pizza. Slide pizza onto cutting board, top with fresh tomato slices, snipped fresh basil leaves, optional red pepper flakes and grated Parmesan cheese to taste. Cool 5 minutes, slice and enjoy! (Pizza will continue to firm as it cools, but this is a soft pizza)
Note: may substitute ½-cup Gorgonzola or Asiago cheese for ½-cup Mozzarella. Gorgonzola cheese will melt and run more than Mozzarella.
Topping suggestions: Cooked Italian sausage, sliced olives, grilled pineapple, sliced bell peppers, mushrooms, sliced fresh tomatoes, or other ingredients of your choice