Pan-Fried Pizza With Peaches and Burrata

Making pizza has never been faster or easier. Inspired by Italian pizza fritta, this version begins with the dough cooked quickly on both sides in a skillet until bubbly and golden—no pizza peel or baking stone required. It’s then topped with a simply dressed arugula salad studded with ripe, juicy peaches and finished with creamy, oozy burrata. Using premade pizza dough keeps things weeknight-friendly (hot tip: Go to your local pizzeria to get the good stuff), but feel free to use homemade if time is on your side. If the peaches at the market aren’t looking their best, sweet, juicy strawberries make an excellent substitute.