Skillet Pizza Two Ways: Tomato & Mozzarella | Kale & Mushroom with Crème Fraîche
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Skillet pizzas offered in two variations: a classic tomato and mozzarella, and a vegetable-forward kale and mushroom with crème fraîche. The dough can be made ahead and refrigerated for convenient baking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 cups (512 g) all-purpose flour, plus more for assembly
- 2 teaspoons (10 g) kosher salt
- 1 teaspoon (4 g) instant yeast
- 2 cups (456 g) lukewarm water (made my stirring together 1.5 cups cold water and 0.5 cups boiling water)
- Olive oil for the skillets
- Jarred tomato sauce, see notes above
- Fresh mozzarella, see notes above
- Sea salt, optional
- 3 tablespoons extra-virgin olive oil, plus more for greasing
- 1 bunch kale, tough stems chopped off, remaining leaves and stems finely chopped
- 6 to 8ounces mushrooms, thinly sliced
- Crème fraîche
- Sea salt
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 2h
- Cook
- 15m
- Sodium
- 1109mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 514mg
- Calcium
- 233mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 120M
- SODIUM
- 1109MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.