epicurious
Pan-Fried Pizza With Peaches and Burrata
Forget cranking up the oven—these adorable little pizzas take only six minutes to cook on the stove.
👥 8 Servings👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
📝 Preparation Steps
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.
. store-bought pizza dough, room temperature1 lbAll-purpose flour (for dusting)
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.
. extra-virgin olive oil, divided8 TbspKosher salt
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.
ripe peaches, cut into ½"-thick wedges3. wild or baby arugula4 oz. fresh lemon juice3 Tbsp. extra-virgin olive oil, divided8 TbspKosher saltFreshly cracked black pepper
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.
8-oz. ball burrata or fresh mozzarella, torn into large pieces1Good-quality balsamic vinegar (for serving)
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