Pizza de Sartén

Makes 2 skillet pizzas

prepOil skillet lightly
1 tsp instant yeast	Mix & knead dough	Rest dough 15 min, covered	Divide & stretch dough on floured surface	Pan-fry dough 3 min, flip, rest 5 min covered
2 cups / 240 g all-purpose flour
3/4 cup / 180 ml warm water
1 tsp salt
1 tbsp dried basil
1.5 tbsp / 22 ml vegetable oil
8 tbsp / 120 ml tomato sauce	Top with sauce, pepperoni, cheese; cook 5 min covered
1 cup / 100 g mozzarella cheese, shredded
10 slices pepperoni

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