Thin Crust Skillet Pizza

Thin-Crust Skillet Pizza


Oven Roasted Tomato Sauce:

  • 4 lbs. plum tomatoes quartered (about 8 cups)
  • 1 cup chopped onion
  • 4 cloves garlic, whole
  • 2 tsp. kosher salt
  • 1 tsp. red pepper flakes
  • 1 tsp. sugar
  • 1/2 cup olive oil
  • 1/2 cup snipped fresh basil

Preheat oven to 450 degrees F.  Combine tomatoes, onion, garlic cloves, salt, pepper flakes, and sugar.  Toss tomato mixture with olive oil; roast 35-40 minutes until tomatoes have softened.  Remove from the oven and mash with a potato masher, keeping tomatoes a bit chunky.  Stir in basil.

This makes more sauce than you'll need for pizzas.  Use leftovers as a light pasta sauce.



  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Sprinkle of oregano


  • 1 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/3 cup beer
  • Olive oil

Combine flour, baking powder, sugar and salt in food processor.  Add beer and 1 Tb. olive oil and process until dough forms a shaggy ball, about 1 minutes.  Form dough into a ball, cover loosely with plastic wrap and let rest 10 minutes.

Divide dough in half.  Roll each half into a very thin 9-inch round.  Heat 3 Tbs. olive in a large non-stick skillet over medium heat until just smoking.  Place one dough round into skillet and cook, poking any bubbles that form with fork, until bottom is golden brown and crisp, 3 to 4 minutes. 

Flip dough and top with tomato sauce and half of cheese mixture.

Reduce heat to low and cook, covered until second side is crisp and cheese has melted, about 5 minutes.  You can put the pizza under the broiler if you prefer.