lunch: skillet pizza and sangria


Sangria is easy. Choose any kind of clear juice–apple, pomelo, or grapefruit. Then choose a red juice–pomegranate or grape. I really don’t like to use orange juice partly because of the pulp but mostly because it makes the sangria look “muddy.” Serve it over crushed ice as a non-alcoholic drink with a quarter cup of soda water or seltzer. But it really takes off with red wine. Here’s what you do:

In a tall jar with a wide mouth, add two parts pomelo juice to 1 part grape juice, and 1 cup of apple juice to sweeten. Cut up half an orange, half an apple, quarter a small lime and put all the fruit in the juice mixture–I like the jar better than a jug. Chill. To serve, pour a quarter cup red wine in a glass, top  up with sangria and fruit, and drop in some ice cubes. Drink.

The skillet pizza comes from America’s Test Kitchen. I’ve  made it before and it is really easy to make too. Because it’s ATK tested you know it will come out. I find this dough is tasty without the fuss of making a  pizza dough with yeast. The beer adds a little yeasty-flavor but it’s not required.

Pizza dough
1 cup all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/3 cup beer or water
7 tablespoons olive oil

Pizza topping
1 cup shredded mozzarella cheese
1 cup diced grape tomatoes
Salt and pepper to taste
Shredded basil for garnis

In the workbowl of a food processor put the flour, sugar, salt, and baking powder. Turn it on to low speed. While the motor is running, pour the beer or water down the food chute. Then add 1 tablespoon olive oil. Process until the flour comes together in a shaggy ball.

Remove the dough from the food processor. Wrap dough in plastic film and let it rest 10 minutes. Divide the dough in half and wrap the remaining half in the plastic while you roll out the other half on a lightly floured board into a disk that is roughly 9 inches in diameter. I don’t stress that it’s not a perfect circle; I like the uneven look of the dough–it looks home-made.

Heat 3 tablespoons oil in a 10 inch skillet over medium high heat. When it is hot, add the disk. When it begins bubble, use a fork to prick the dough. When the underside begins to brown, turn the dough over. Add the tomatoes then the cheese to the fried top. Sprinkle salt and pepper to taste. It takes about 4 minutes to do the first side. After I add the toppings, I cover the skillet and turn the heat down to medium, letting the dough cook for about 2-4 minutes or until browned, so that the heat has a chance to melt the cheese topping. Repeat with the remaining dough. Garnish each pizza with shredded basil leaves. Makes two personal pizzas! Did I say pizza is great paired with sangria? It is!