Making pizza has by no way been faster or more uncomplicated. Inspired by Italian pizza fritta, this model begins with the dough cooked rapidly on every aspect in a skillet till bubbly and golden—no pizza peel or baking stone required. It’s then topped with a merely dressed arugula salad studded with ripe, juicy peaches and performed with creamy, oozy burrata. The spend of premade pizza dough retains things weeknight-pleasant (scorching tip: Creep to your local pizzeria to win the loyal stuff), but in actuality be at liberty to make spend of homemade if time is for your aspect. If the peaches at the market aren’t looking out their finest, candy, juicy strawberries develop an comely substitute.
All products featured on Bon Appétit are independently selected by our editors. Nonetheless, must you settle one thing during the retail hyperlinks under, we develop an affiliate commission.
Ingredients1
lb. retailer-offered pizza dough, room temperature
All-cause flour (for dusting)
8
Tbsp. further-virgin olive oil, divided
Kosher salt
3
ripe peaches, minimize into ½”-thick wedges
4
oz. wild or toddler arugula
½
cup (loosely packed) torn basil, plus leaves for serving
3
Tbsp. fresh lemon juice
Freshly cracked gloomy pepper
1
8-oz. ball burrata or fresh mozzarella, torn into tall pieces
Apt-quality balsamic vinegar (for serving)
PreparationStep 1Place 1 lb. retailer-offered pizza dough, room temperature, on a floor calmly dusted with all-cause flour and divide into 4 pieces. Produce into balls and mud tops with flour.
Step 2Heat 2 Tbsp. further-virgin olive oil in a 10″ solid-iron skillet over medium. Working with 1 portion of dough at a time, flatten dough between your palms, then stretch out while rotating to mark an 8″ round. (Don’t dread about getting the shape finest.) Lay dough in skillet and cook, undisturbed, till golden brown below and edges are puffed in spots, about 3 minutes. Flip and cook till golden brown on the varied aspect, about 3 minutes. Transfer to paper towels and sprinkle with kosher salt. Repeat with final pieces of dough, adding 1 Tbsp. further-virgin olive oil to skillet between every.
Step 3Toss 3 ripe peaches, minimize into ½”-thick wedges, 4 oz. wild or toddler arugula, ½ cup (loosely packed) torn basil, 3 Tbsp. fresh lemon juice, and final 3 Tbsp. further-virgin olive oil in a tall bowl. Season with kosher salt and freshly cracked gloomy pepper; toss again.
Step 4Divide salad amongst pizzas, then scatter one 8-oz. ball burrata or fresh mozzarella, torn into tall pieces, over, dividing evenly. Drizzle with loyal-quality balsamic vinegar and top with basil leaves and more gloomy pepper.