Bacon-Semolina Skillet Pizza

Sometimes it's just too hot out for an oven

Nasty heat waves inspire some peak lazy cooking. It's too hot to hit the grocery store, and definitely too hot to use the oven. Delivery is just never as good, costs extra money, and your stomach demands food NOW, not an hour from now.

On top of all this, you really, really want pizza. 

Do NOT dump the drippings your bacon left behind while cooking!

Instead, strain it through a fine-mesh sieve or filter paper, then store in an airtight container in the fridge. 

This dough can be made either directly in the skillet, or in a separate bowl.

Dough

• 0.5 c semolina
• 0.25 c water
• 1 tsp bacon grease

Toppings

• spinach
• 2 garlic cloves, sliced very thin 
• crushed tomatoes
• goat cheese
• 2 slices of cooked bacon, chopped
• any other cheese
• fresh-grated parmesan

Procedure

1. Mix dough ingredients and knead until it comes together into a fairly smooth ball. Cover and let rest while you prepare toppings.

2. Heat a tsp of bacon grease in the skillet, and spread around it with a paper towel. Press the dough out into the skillet, and turn the heat up to medium-high. 

3. Crisp up the bottom, then flip the disk over. Turn the heat down to medium-low.

4. Top the crust with the crushed tomatoes, spinach, then garlic, goat cheese, and bacon. Finish with the freshly grated parmesan, and cover the pan. 

5. Cook until all the cheese is melted, remove the lid, turn the heat up to high to finish crisping up the bottom.

6. Slide pizza out of the pan, grind fresh pepper on the top, and cut into slices!