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By
Linda LyAbstract
No oven? No problem. Homemade pizza can still be had with a skillet, on the stovetop or using a camping stove.
The key to this recipe is mise en place— that is, having everything in place before you begin to top the pizza. The tomatoes should be sliced, the prosciutto torn, the corn shucked, and the cheese shredded so that your pie is ready for assembly as soon as you flip the dough in the pan. This allows you to work quickly, keeps the kitchen tidy, and saves the dough from scorching. A cast-iron pan is preferable for its heat-retaining qualities, but any heavy-bottom 12-inch (30 centimetre) skillet will work for this recipe.