Individual Florentine Frying Pan Pizza

It's been what.....4 weeks since my last pizza recipe?  It's definitely time.

As I mentioned in my Pimiento Mac 'n Cheese post, my friend, Kim, from Stirring the Pot and I are cooking together out of Rachael Ray's cookbook, Look + Cook.  We take turns each month picking a recipe to try.  Last month Kim picked the Pimiento Mac 'n Cheese and this month I picked this Individual Florentine Frying Pan Pizza.  Since I'm a pizza fanatic, I couldn't resist another pizza recipe and I've never made pizza in a frying pan before.

The recipe calls for a 6-inch frying pan per pizza, which I don't have.  I do have 2 10-inch cast iron frying pans, however, so I made two 10-inch pizzas instead. For two 10-inch pizzas, I more or less doubled the recipe below except for the mushrooms.  Rachael calls for 1/2 pound of mushrooms per 6-inch pizza.  I like mushrooms but that was too much for me.  For 2 10-inch pizzas, I used about 1/2 pound total, or about 1/4 pound each pizza.  Also, the pizza dough recipe I've provided is my standard bread machine pizza dough recipe and it's the perfect amount of dough for two 10-inch pizzas.   If you're only going to make a 6-inch, you can probably get 3 pizzas out of that dough.

How much did we love this recipe?  Well, I made two of these pizzas Sunday night.  I made two more last night.  That much!  I only managed to get one slice on Sunday as I let my daughter pack up the leftovers to bring home.  I've been thinking about it ever since though (craving it, is more like it) so decided to make two more.  A slice of this pizza and a salad will make a perfect lunch for me to take to work the rest of the week.  Tastier than the boring turkey sandwich I've been bringing and with all that spinach, it must be healthy, right?

Rachael has done it again.  Another winner.  Kim loved this as much as we did.  Check out her post on this wonderful pizza here.

For the month of April Kim has picked the Sirloin Burger with Garlic-Black Pepper-Parmesan Sauce and Roasted Tomatoes with Basil and Balsamic Drizzle.  Sounds fantastic!

Enjoy!

Individual Florentine Frying Pan Pizza
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3 T extra-virgin olive oil
1/2 pound cremini mushrooms, sliced (I used about 1/4 pound per 10-inch pizza)
salt and pepper
2 T butter
2 garlic cloves, grated or minced
2 T flour
1/2 cup milk
freshly grated nutmeg
1 10-oz. box frozen chopped spinach, thawed and squeezed dry
1 pound pizza dough, store-bought or homemade, quartered (homemade recipe below)
1 cup shredded Italian Fontina or Provolone cheese (I used Mozzarella as that's what I had at home)
1/4 cup grated Parmigiano-Reggiano cheese

Pre-heat the oven to 425ºF.

Heat a medium, nonstick skillet over medium-high heat with 2 tablespoons of olive oil. Add the mushrooms and sauté until golden brown. Season them with salt and pepper, then remove them to a plate.  Lower the heat to medium-low, then add the butter to the pan and melt.  Add the garlic and stir for one minute, then sprinkle the flour into the pan and whisk for a minute.  Whisk in the milk and season with salt, pepper, and nutmeg.

Add the mushrooms back to the skillet and stir them into the sauce.  Separate the drained, defrosted spinach with your fingers to loosen it up as you add it to the pan.  Stir the spinach into the mushrooms and sauce.  Remove from the heat.

Roll out 1/4 pound of pizza dough to form a round large enough to cover the bottom and sides of a 6-inch skillet.  Wrap and freeze the unused pizza dough in 1/4-pound individual portions.

Heads up:  If your skillet  handle isn't oven-safe, wrap the handle a couple of times with aluminum foil. (A cast iron frying pan would work great here).

Drizzle the remaining tablespoon of olive oil into the skillet and coat the sides with a pastry brush.  Lay the dough into the skillet, pressing gently as you work the dough up the sides so it reaches the edge of the skillet.  Fill the dough with the mushroom and spinach mixture and top with Fontina or Provolone (or Mozzarella as I did) and Parmigiano cheeses.  Pop in the oven and bake 35-45 minutes, until the edges and bottom of the crust are golden brown.

Serves 1

NOTE:  I more or less doubled the above recipe and used my pizza dough recipe below and made two 10-inch pizzas.

Source:  Rachael Ray's Look + Cook

Bread Machine Pizza Crust

1 cup water
2 T olive oil
3 cups all-purpose flour
1 tsp. salt
1 T sugar
2 tsp. bread machine yeast

Place all ingredients in bread pan, select Dough setting, and press Start.

When dough has risen long enough (1 1/2 hours on my machine), the machine will beep. Turn off bread machine, remove bread pan and turn out dough onto a floured surface. Form dough into a mound and allow it to rest for 10 minutes. Continue on with recipe above.

This is enough dough to make two 10-inch pizzas above.

Source:  More Bread Machine Magic

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