CRISPY SKILLET PIZZA WITH RED SAUCE, SALAMI AND RED ONION

The key to the rich-tasting crispness of this pizza crust is to brush the bottom of the skillet generously with olive oil before adding the dough and toppings, then heating it on the stovetop just until it begins to sizzle and“fry.”pop the skillet into the oven set at 500 degrees (or its hottest setting) and in 10 minutes or so, it’s done!

This recipe makes two 10- to 12-inch pizzas, or enough to serve eight to 10 people. Fresh, store-bought pizza dough from the supermarket (usually found near the deli section) or a pizzeria is typically sold in 1-pound balls, so buy two balls and remove 4 ounces (about a quarter of the dough) from each, wrap in plastic and freeze for another use. Shape the remaining dough into two 12-ounce balls, and allow it to come to room temperature, covered with a kitchen towel, on an oiled baking sheet.

If you only want to make one pizza, freeze the other ball of dough for later and cut the topping ingredients in half. Feel free to adjust the dough to any pan size. For a personal pan pizza, use 3-4 ounces of dough. (You can also skip the meat for simple cheese pizzas.)

1 cup canned tomato puree

2 teaspoons plus

4 tablespoons extravirgin olive oil, divided

¼ teaspoon red pepper flakes

¼ teaspoon dried oregano

1 tablespoon chopped fresh basil, plus about

10 large, torn basil leaves for garnish

½ medium red onion, thinly sliced Kosher salt and ground black pepper

1 ½ pounds store-bought or homemade pizza dough, divided in half and shaped into balls, room temperature

8 ounces whole-milk mozzarella cheese, shredded (2 cups), divided

½ cup finely grated Parmesan cheese, divided

3 ounces finocchiona (fennel) salami or other salami, or pepperoni, divided With a rack set in the middle position, heat the oven to 500 degrees.

In a small bowl, stir together the tomato puree, 1 teaspoon olive oil, red pepper flakes, oregano and chopped basil; set aside. In another small bowl, stir together the onion, 1 teaspoon olive oil, and ¼ teaspoon each salt and pepper; set aside.

Prepare the dough: Brush the bottom of a heavy-bottomed, ovensafe 12-inch skillet with 2 tablespoons olive oil. Set 1 ball of pizza dough on the clean counter and, using your hands, press and stretch it into a 12-inch round.

Transfer the round to the skillet; the dough should climb partway up the sides of the skillet. (If the dough shrinks back, let it rest for a few minutes and press it out again. The weight of the ingredients will also help stretch it. If it doesn’t touch the sides, it will still be good!)

Spread half of the tomato mixture evenly onto the dough. Sprinkle half of the mozzarella all the way to the edges of the dough without allowing the cheese to make contact with the skillet, followed by half of the Parmesan. Arrange half the salami on top, then scatter on half the onion mixture.

Set the skillet on a burner over medium heat for 3-5 minutes, or until the oil is bubbling around the perimeter and the crust begins to rise around the edges.

Run a silicone spatula around the edge of the skillet, then shake the pizza in a circular motion to make sure the pizza isn’t sticking.

Transfer to the oven and bake until the cheese is bubbling and the crust is well browned, 9 to 12 minutes.

Remove the skillet from the oven (the handle will be hot) and set it on a wire rack. With a fork, lift one edge of the pizza, then carefully slide it out of the skillet directly onto the rack,

leaving the residual oil in the pan. Let the pizza cool for about 5 minutes. Tear or roughly chop half of the basil leaves and sprinkle them onto the pizza.

Make the second pizza: Pour off and discard the oil after removing the pizza from the skillet. Rinse the skillet (the handle will still be hot), wipe it dry, and brush with the remaining 2 tablespoons olive oil. Shape, top and bake as before.

Makes 2 (10- to 12inch) skillet pizzas.

Per serving, based on 8: 416 calories (percent of calories from fat, 44), 16 grams protein, 41 grams carbohydrates, 5 grams fiber, 20 grams total fat (7 grams saturated), 37 milligrams cholesterol, 758 milligrams sodium.