Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Sesame-Crusted Skillet Pizza with Mushrooms
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- Level: Intermediate
- Total: 2 hr 45 min (includes rising time)
- Active: 40 min
- Yield: 4 servings (8 slices)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 51 mg
- Sodium
- 533 mg
This sesame-crusted skillet pizza is all about bold flavor and crispy edges. The golden sesame crust adds a nutty crunch that pairs perfectly with melty provolone, mozzarella and Parmesan. Topped with savory mushrooms and a drizzle of fragrant homemade scallion oil, it’s a cheesy, umami-packed twist on pizza night. We love the bright, scallion-forward flavor of this pie, but if you want a little extra spice, drizzle on a little chile crisp right before serving.
- Level: Intermediate
- Total: 2 hr 45 min (includes rising time)
- Active: 40 min
- Yield: 4 servings (8 slices)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 763
- Total Fat
- 49 g
- Saturated Fat
- 15 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 6 g
- Sugar
- 3 g
- Protein
- 23 g
- Cholesterol
- 51 mg
- Sodium
- 533 mg
Ingredients
Dough:
Scallion Oil and Scallion White Garnish:
Topping:
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Directions
- For the dough: Combine the flour, sugar, salt and yeast in the bowl of a stand mixer fitted with the dough hook. Combine 2 tablespoons of the olive oil and 3/4 cup warm water (about 100 degrees F) in a liquid measuring cup. Turn the mixer to low and add the water mixture, mixing until a loose ball forms, 3 to 4 minutes. (You can also do this by hand: Combine the dry ingredients in a large bowl. Make a well in the center, then add the water and oil and stir with a wooden spoon.)
- Increase the speed to medium high and knead the dough until smooth and slightly tacky, about 7 minutes. (If using your hands, gather the dough into a ball, turn it out onto a floured surface and knead, dusting your hands and the surface as needed with flour, until the dough is smooth and slightly tacky, about 5 minutes.)
- Add the remaining 2 tablespoons olive oil to a 12-inch cast-iron skillet and spread until evenly coated. Place the sesame seeds in a shallow medium bowl. Shape the dough into a disk. Press the underside of the dough into the seeds until evenly coated, then roll the sides in them as well. Transfer the dough to the prepared skillet sesame seed-side down. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the pan, 1 1/2 to 2 hours.
- For the scallion oil and scallion white garnish: Slice the scallion greens crosswise very thinly and transfer to a medium heatproof bowl. Add the rice vinegar, crushed red pepper flakes, garlic and a pinch of salt. Heat the vegetable oil in a small saucepan over medium-high heat. Once the oil is very hot and shimmering, pour over the scallion mixture – be careful, it will bubble up and steam! Stir to combine and soften the scallion greens. Stir in the sesame oil, then set aside at room temperature until ready to serve.
- Slice the scallion whites first by cutting off the bulb/root end. Next, make a cut lengthwise from top to bottom, about halfway through the scallions; do not cut all the way through! You want to make scallion “sheets” by opening the scallions to show their layers. Once open and all the layers are exposed, cut thin, julienne slices vertically from top to bottom. Soak the slices in cold water for 5 to 10 minutes to remove extra dirt between the layers. Dry well on a paper towel (the slices will begin to curl).
- For the topping: Place a pizza stone or inverted baking sheet in the oven and preheat to 500 degrees F.
- Heat the butter in a large skillet over medium-high heat. Add the mushrooms, 1/4 teaspoon of salt and several grinds of black pepper. Cook, stirring occasionally, until softened and golden brown at the edges, 4 to 5 minutes. Taste and adjust the seasoning with salt and black pepper. Transfer to a medium bowl.
- Use your fingertips to gently press and stretch the dough so it fills the entire skillet and pop any large bubbles that form on the surface. Then, lift one edge of the dough to release any air trapped underneath. Repeat this around the skillet until all of the air bubbles are gone and the dough is evenly spread.
- Sprinkle the sesame seeds around the perimeter of the skillet. Then sprinkle the dough evenly with the provolone and reserved mushrooms, then the mozzarella and Parmesan.
- Place the skillet directly on the pizza stone or preheated baking sheet and bake until the dough is cooked through and the edges are deep golden brown, 18 to 20 minutes. Run an offset spatula around the edges of the skillet, then remove the pizza to a cutting board. Drizzle with the scallion oil and top with the scallion whites. Cut into 8 wedges.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
