Join! 12 weeks for $1

Milk Street Bowtie Skillet Pizza with Fennel Salami and Red Onion

Skillet Pizza with Fennel Salami and Red Onion

Makes two 10- to 12-inch pizzas

50 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.
Free

If you’re wondering what the advantage is of using a skillet to make pizza, know the following: 1) You can skip the hour-long heating of a pizza steel or stone. 2) There’s no fumbling with a pizza peel to get the pie into and out of the oven. 3) Your oven will remain free and clear of semolina that must be wiped up lest it later turn to ash. And in terms of results, a skillet-cooked pizza bakes up with a nicely browned bottom crust with a rich, almost fried crispness. The “baking” starts on the stovetop but finishes in the oven, so you will need a heavy-bottomed skillet, preferably not cast iron (because it’s slow to heat), that can withstand 500°F. You can use homemade, store-bought or pizzeria-purchased dough for this recipe. Each pie requires 12 ounces of dough; if you bought refrigerated dough, portion it out, shape each portion into a ball and allow it to come to room temperature, covered with a kitchen towel, on an oiled baking sheet. Finocchiona is a type of salami made with fennel seeds. If you cannot find it, simply use your favorite type of hard salami; pepperoni would work well, too. Or, if you prefer, skip the salami and onion toppings and make simple cheese pizzas.

Makes two

10- to 12-inch pizzas

Tip

Don’t try to shape the dough if it’s straight from the refrigerator, as cold dough will resist stretching. It will be much more compliant if allowed to come to room temperature before handling. If your kitchen is cool, this could take a few hours, so plan accordingly. When removing the pizza from the skillet, keep in mind there is residual oil in the pan, so to transfer it to the rack, lift an edge of the pie with a fork, then carefully slide it out without tipping out the oil.

50 minutes

1 cup canned tomato puree
2 teaspoons plus 4 tablespoons extra-virgin olive oil, divided
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 tablespoon chopped fresh basil, plus 10 large basil leaves
1/2 medium red onion, thinly sliced
Kosher salt and ground black pepper
1 1/2 pounds pizza dough (see headnote), divided in half and shaped into balls, room temperature
8 ounces whole-milk mozzarella cheese, shredded (2 cups), divided
1 ounce Parmesan cheese, finely grated (½ cup), divided
3 ounces thinly sliced finocchiona salami (see headnote)
Ingredients
  • 1

    cup canned tomato puree

  • 2

    teaspoons plus 4 tablespoons extra-virgin olive oil, divided

  • ¼

    teaspoon red pepper flakes

  • ¼

    teaspoon dried oregano

  • 1

    tablespoon chopped fresh basil, plus 10 large basil leaves

  • ½

    medium red onion, thinly sliced

  • Kosher salt and ground black pepper

  • pounds pizza dough (see headnote), divided in half and shaped into balls, room temperature

  • 8

    ounces whole-milk mozzarella cheese, shredded (2 cups), divided

  • 1

    ounce Parmesan cheese, finely grated (½ cup), divided

  • 3

    ounces thinly sliced finocchiona salami (see headnote)

Directions

Skillet Pizza with Fennel Salami and Red Onion

Shop the Milk Street Store
More
Reviews
David C.
October 18, 2022
Can you bake this in a Big Green Egg?
I wondered if the baking step could be done in a BGE. It seems like this would be possible as one can control the temp easily if you have a blower and an app to control temps. I know of a group that uses a special pizza cooker designed for BGE to replicate wood fired ovens.
maureen s.

Which, if any, of your homemade pizza dough would you recommend for this pizza?

Lynn C.

Hi Maureen -

You can use this pizza dough recipe - https://www.177milkstreet.com/recipes/pizza-dough. But you will need to portion it slightly differently. Instead of portioning into (4) 8-ounce portions, you will need (2) 12-ounce portions for this recipe and then will have (1) 8-ounce portion leftover for another 10" pie later.

Best,
The Milk Street Team

Diana L.

This was a very good pizza. I could not cook it on my stove top as its ceramic. I ended up baking it for 15 min to get the crust on the bottom dark. Thanks for the recipe. It was delicious.