When you are in the streets of Rome, whether you are at the outskirt or at the center of the city, you can't miss the number of pizzerie (pizza places) greeting you every few hundred meters. Italy is synonymous with pizza because after all, this delicious flat pie was born here. You can also imagine how good they all are and how, from one pizzeria to another, you get the best of the best.
But, even if I just step out of the house and get good pizzas everywhere, sometimes, I feel like making my own in a hurry. I do make my own pizza dough sometimes but there is a lot of waiting to rise. So when I speak about making my own in a hurry, it is when I use the pre-made ingredients including the dough. The process is simple, the result delicious, it's for the people who don't have ovens (because this is cooked in a skillet on the stove!) and especially for the people who don't have so much time in their hands but want to eat home cooked food.
Before you embark on your No-Bake Skillet Combination Pizza, try to understand which toppings you want to put on your pizza. What are your favorite ingredients in pizza? In this recipe, I put together something that is reliably good. The base has to be a good marinara sauce because it carries the taste of the whole pizza. I never buy premade ones because you cannot find marinara sauce in Italy anyway. I make my own from fresh (takes just a few minutes of cooking) or canned tomatoes. It is a very easy process with everyday ingredients.
Check out my Simple Tomato Sauce recipe and maybe you will make your own tomato sauce from now on and stock up in the freezer. This is what my mother-in-law taught me, what everyone I know makes, what both my babies ate as their first pasta with tomato sauce (without the salt) experience and what I am still using until now. Believe it or not, the kind of canned tomatoes you use affects the taste of the tomato sauce so take note which one comes out well when you start making your own tomato sauce. I found the canned tomatoes that work perfectly for me after years of trying different kinds of canned tomatoes. But of course, the point of this skillet pizza is to make things easy so use your best pre-made marinara sauce.
The pizza dough matters because it has to be a bit soft inside and crunchy outside. I know it's pre-made but choose the best one you can find. For toppings, I used bottled roasted peppers and zucchini that are soaked in olive oil. Choose the ones that are not mixed with too much condiments. The good ones are char-grilled then preserved in oil with condiments of garlic, oregano, basil and a bit of salt. Think Mediterranean. Put the rest of the ingredients and you are ready. Just a warning. When you make this, after you flip the pizza and start putting the toppings, control yourself because the smell is incredible!
Get the No-Bake Skillet Combination Pizza recipe at She Knows and make your own pizza cooked on the stove. If you like this recipe, check out my other recipes at She Knows in my Profile Page there. Buon Appetito!