Chef Randy Feltis‘ skillet pizza is ready for your Friday night dinner faster than if you’d ordered delivery!
Skillet pizza with Brie, prosciutto, pistachio pesto and pear
- 9 oz pizza dough (room temperature)
- 1 oz extra virgin olive oil
- 6 slices triple cream brie
- 4 slices prosciutto
- 1 bosc pear sliced
- 1 handful arugula
- 1/2 cup pistachio pesto (1 clove garlic crushed, 1 handful toasted pistachio, 1 good splash extra virgin olive oil, 1 teaspoon honey and pinch of chilies)
- Aged balsamic
Heat 12-in. sauté pan with olive oil. Hand stretch pizza dough to same size and place in pan. Cook for 1-2 minutes or till golden and flip. Repeat, then remove to large cutting board.
Place Brie on while crust is still hot. Spoon pesto over and feather remaining ingredients.
Garnish with a good balsamic and enjoy!
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