As if the world wasn’t right enough with the crustless pizza made in the skillet, I was able to take it to the next level. I made the skillet version, but did not put on any toppings. I slid it onto a silpat lined baking sheet and let it cool for 2 minutes. It then topped it with Italian seasoned tomato paste, sliced mushrooms, grape tomato halves and chunks of fresh mozzarella. I placed it in the oven and broiled on high for about 5 minutes or until it starts smelling like its burning – I got nervous and took it out.
The result | Success! – best pizza ever.