Easy skillet pizza with ricotta, bacon, and scallions from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make (page 94) by America's Test Kitchen Editors

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Notes about this recipe

  • chawkins on March 21, 2016

    My biggest skillet is 12" on top, but with an 81/2" base, so I had to use a 10" square cast iron skillet. Area-wise, that work out very well, but unfortunately, I did not preheat the oven early enough, after the prescribed time on top of the stove, I had to wait for the oven to come up to temp, as a result, the bottom of the pizza was somewhat burnt. Other than the burnt, we like the pizza, it will be made again.

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