Tomato, garlic and chile skillet pizza

Name: Tomato, garlic and chile skillet pizza
Yield: One 23 cm pizza
Ingredients: 350 g thick crust, or 200 g thin crust Prepared chilled pizza dough Use an included pizza dough; relaxed before shaping; as needed White flour Dusting; 8–10 pieces Tomato Fillets Use included raw-drained or roasted component; 1 clove Garlic Chopped; 2.5 mL Dried oregano; 1.2 mL Chile flakes; 14.8 mL Extra-virgin olive oil; to taste Fine-flake sea salt Optional

Makes: One 23 cm pizza
Heat: 274°C; 260°C if oven maximum
Baking time: 12–15 min

Preheat about 20 min; bake on a lower rack, checking at 10 min. No broil finish is needed; keep garlic golden.

Skillet pizza

Tomato, garlic and chile skillet pizza

Tomato, garlic and chile skillet pizza.

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Ingredients

Group	Ingredient	Amount	Preparation
Base	Prepared chilled pizza dough	350 g thick crust, or 200 g thin crust	Use an included pizza dough; relaxed before shaping
Handling	White flour	as needed	Dusting
Topping	Tomato Fillets	8–10 pieces	Use included raw-drained or roasted component
Topping	Garlic	1 clove	Chopped
Topping	Dried oregano	2.5 mL
Topping	Chile flakes	1.2 mL
Topping	Extra-virgin olive oil	14.8 mL
Topping	Fine-flake sea salt	to taste	Optional

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Measuring spoons and a marked jug	Use standard measuring spoons for small volumes and a kitchen measuring jug for liquids; eating spoons vary in size.
23 cm cast-iron skillet	Use a frying pan of similar diameter and weight. Keep a lid if specified; check oven and broiler ratings if it goes in the oven.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Tongs	Use sturdy heat-resistant kitchen tongs or a broad spatula that supports the food securely.

Timing & recipe details

Time & temperature

Baking temperature: 274°C; 260°C if oven maximum
Baking time: 12–15 min

Preheat about 20 min; bake on a lower rack, checking at 10 min. No broil finish is needed; keep garlic golden.

Makes: One 23 cm pizza
Heat: 274°C; 260°C maximum also works
Plan for: About 35–45 minutes after dough is ready

Prepare first · Same-day pizza dough · Drained tomato strips, plain or roasted

Method

01 · Preheat
About 20 minutes
Use: Oven
Position a rack near the bottom; preheat to 274°C, or 260°C if that is the maximum.
Ready when: Oven fully heated; skillet starts dry and at room temperature.
01 PreheatHeat the oven; keep the empty skillet dry and at room temperature.
02 · Shape
A few minutes
Use: Chilled relaxed dough, dusting flour
Flour both faces. Press and stretch to a 23 cm circle, allowing the rim to flatten; place in the dry skillet. If it shrinks, give the dough more time to relax.
Ready when: Dough evenly fits the base without tears.
02 ShapeFit the relaxed dough to the dry skillet without tearing it.
03 · Top
Before baking
Use: Topping ingredients
Arrange tomato fillets. Scatter garlic, oregano and chile; drizzle oil and sprinkle optional salt, including the rim.
Ready when: Toppings evenly distributed.
03 TopUse a modest, even layer of toppings, keeping the raised rim clear.
04 · Bake
12–15 minutes
Use: Topped skillet pizza
Bake on the lower rack, checking at 10 minutes and watching the last few minutes. Keep the garlic golden, not scorched; this cheese-free pizza does not need a broil finish.
Ready when: Crust golden and fully baked; garlic not burnt.
04 BakeBake until the rim is browned, the topping is cooked and the underside is firm.
05 · Serve
Immediately
Use: Pizza
Transfer with tongs to a board; slice and serve.
Ready when: Handle the skillet as hot; transfer onto a heatproof surface first.
05 ServeTransfer the baked pizza to a board, then slice and serve.

What to look for

Stage	Look and feel	Needs attention
Shaping	Dough relaxes into the pan and stays there.	Forcing a tight ball into shape.
Done	Bottom firm; middle fully baked; toppings cooked.	Assuming browned toppings guarantee cooked dough.

Troubleshooting

If you see	Likely cause	What to do now	Next time
Raw middle	Thick dough or too-heavy toppings	Keep baking until the base and middle set; shield or stop broiling if top is dark.	Use the stated pan size and modest toppings; begin checking after 10 minutes.
Dough shrinks in pan	Ball still under tension	Rest briefly, then stretch again.	Allow at least an hour of relaxation after rounding; shape cold.

Recipe notes

Follow the skillet method and topping order given above.

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Recipe