Why not use a cast iron skillet to make pizza? It’s really easy, man.
I wanted to title this post “Stovetop Pizzas with Macadamia-Arugula-Parsley-Spinach Pesto Sauce.” It’s quite a mouthful.
The parsley and arugula came in last week’s CSA box. For more info, see my Cod with Macadamia Pesto recipe.
Ingredients:
Dough (you could use any 1 1/2-pound pizza dough):
Pesto Sauce (you could substitute a tomato sauce if you aren’t feeling pesto):
- 1/2 cup unsalted macadamia nuts
- 3 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup flat leaf parsley, coarsely chopped and rinsed thoroughly
- 1/2 cup arugula, coarsely chopped and rinsed thoroughly
- 1 cup spinach, coarsely chopped and rinsed thoroughly
- 1/3 to 1/2 cup olive oil (not extra virgin)
- 1 tablespoon lemon juice
- Salt to taste
- Ground black pepper to taste
Toppings (you can add or subtract some ingredients):
- 1 cup spinach, coarsely chopped and rinsed thoroughly
- 4 ounces turkey pepperoni
- 8 ounces mozzarella cheese
- 1/2 green bell pepper, sliced into 1-inch pieces
- 3 white mushrooms, sliced
- 1 chicken breast, browned with salt and pepper
Directions:
Prepare dough ahead of time, according to the directions. Prepare all toppings now, because once you get cooking, there will be no time.
Preheat oven to 450°F.
Meanwhile, in a food processor, chop the nuts. Add the garlic and Parmesan and pulse quickly. Add the parsley, arugula, and spinach. Process until pureed, adding the oil slowly. Do not use extra virgin olive oil! It turns bitter with mechanical agitation. Finally, add the lemon juice. Taste test the pesto and add salt and pepper to your tastes.
Separate the dough into 4 equal portions. This next part is best with an extra person to help speed the process. Repeat the following directions until you have made four individual pizzas:
On a flat, oiled surface, roll one ball of dough into a 1/4-inch-thick circle. Oh high, heat 1 tablespoon vegetable oil in a 12-inch cast iron skillet. Place the pizza crust in the pan and cook for 2 minutes, or until golden brown. Flip; immediately, spread the pesto sauce over the top of the crust. Sprinkle a layer of mozzarella on top of the pesto. Add pepperoni, chicken, bell peppers, mushrooms, and spinach. Top with a small layer of cheese. Place the entire pan, pizza and all, in the preheated oven for 4 minutes, or until the cheese on top is nearly golden brown. Remove the pan from the oven and transfer the pizza to a plate. Repeat until you have made 4 individual pizzas.
My cast iron skillet did not have a cover, but if yours does, you can simply cover the skillet after topping the pizza and omit the oven.
Credit to Yang Zheng for the stylish dough rolling, chicken cooking, and creative topping skills.
Makes 4 individual pizzas.
