It has been very hot here in the south and I have found myself unmotivated to be in the kitchen. However, as the saying goes “necessity is the mother of invention.” I wanted another easy pizza option that didn’t involve takeout. Enter, griddle pizza!
What follows is another quick and easy option for pizza that you can top with anything and eat for breakfast, lunch or dinner!
For this lunch pizza I used mushrooms, shallot and egg and dressed it with some fresh thyme.
For the Quick Pizza Dough:
½ teaspoon active dry yeast or instant yeast
1/3 cup warm water (not more than 120 degrees Fahrenheit)
¾ cup all-purpose flour plus 2 tablespoons (for dusting counter or dough board)
½ teaspoon salt
Mix yeast, flour and salt together in a small bowl, add water and stir briskly until all flour is wet and dough is cohesive. Cover with plastic wrap and set aside for at least 30 minutes.
For Mushroom & Egg Griddle Pizza:
8 ounces cremini mushrooms, cleaned and sliced
1 tablespoon thinly sliced shallot
Salt & Pepper
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
Cook the mushrooms and shallot over medium high heat in a little of the olive oil (about a teaspoon). Season with a pinch of salt and pepper and add the thyme. Remove from heat when mushrooms are soft and shallot is translucent.
When dough is ready, push it down and place it on a lightly floured surface. Let rest 10 minutes. Stretch dough out to a circle or rectangle small enough to fit on the griddle pan.
Lightly oil a skillet or cast iron griddle pan and turn to medium high heat. Carefully, place dough on heated pan and let brown on the bottom, cooking for 3 to 5 minutes. Flip it over and let it brown on top for about 3 minutes. Remove from the pan to a serving plate.
Top the dough with the mushroom and shallot mixture. Place another teaspoon of olive oil in the pan used to cook the mushrooms in and heat over medium high heat. Crack the egg or eggs into it and reduce the heat to low or low/medium.
Cook for 2 minutes, then cover the egg with a pan lid and cook for one more minute. Take it off the heat and immediately top the mushroom pizza with the egg. For egg doneness you are looking for the whites to be completely set and the yolk to be lightly set (not runny until you cut into it).
If you don’t care to share one pizza, divide the dough into two halves and make two pizzas, top both with mushroom mixture and cook 2 eggs; one for each pizza.