Making pizza has never been faster or easier. Inspired by Italian pizza fritta, this version begins with the dough cooked quickly on both sides in a skillet until bubbly and golden—no pizza peel or baking stone required. It’s then topped with a simply dressed arugula salad studded with ripe, juicy peaches and finished with creamy, oozy burrata. Using premade pizza dough keeps things weeknight-friendly (hot tip: Go to your local pizzeria to get the good stuff), but feel free to use homemade if time is on your side. If the peaches at the market aren’t looking their best, sweet, juicy strawberries make an excellent substitute.
What you’ll need
Citrus Juicer
$17 $16 At Amazon
Cast Iron Skillet
$35 At Amazon
Paring Knife
$10 $9 At Amazon
Recipe information
Yield
Makes four 8" pizzas
Ingredients
Preparation
Step 1
Place 1 lb. store-bought pizza dough, room temperature, on a surface lightly dusted with all-purpose flour and divide into 4 pieces. Form into balls and dust tops with flour.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in a 10" cast-iron skillet over medium. Working with 1 piece of dough at a time, flatten dough between your palms, then stretch out while rotating to create an 8" round. (Don’t worry about getting the shape perfect.) Lay dough in skillet and cook, undisturbed, until golden brown underneath and edges are puffed in spots, about 3 minutes. Flip and cook until golden brown on the other side, about 3 minutes. Transfer to paper towels and sprinkle with kosher salt. Repeat with remaining pieces of dough, adding 1 Tbsp. extra-virgin olive oil to skillet between each.
Step 3
Toss 3 ripe peaches, cut into ½"-thick wedges, 4 oz. wild or baby arugula, ½ cup (loosely packed) torn basil, 3 Tbsp. fresh lemon juice, and remaining 3 Tbsp. extra-virgin olive oil in a large bowl. Season with kosher salt and freshly cracked black pepper; toss again.
Step 4
Divide salad among pizzas, then scatter one 8-oz. ball burrata or fresh mozzarella, torn into large pieces, over, dividing evenly. Drizzle with good-quality balsamic vinegar and top with basil leaves and more black pepper.
