A transplant to New Orleans, I had to get used to the high humidity, heat and hurricanes after living in the San Francisco Bay Area for almost a decade. I'm a food lover and enjoy sharing my finds with my friends.
I love pizza and I always keep the ingredients for it on hand for those nights when I have a craving. My personal favorite is pepperoni, mushroom, artichoke hearts. I use frozen artichoke hearts rather than canned, as they don't taste quite so citrusy from the anti-browning agents. While you can buy ready to go pizza dough from the grocery store and even some pizza parlors, for this quick pizza I use a tube of pizza dough.
Skillet Pizza 1 tube pizza dough 1 can tomato sauce 2 tsp dried sweet basil 2 tsp dried oregano 1 tsp salt 1 small can button mushroom, sliced 1/2 package of pepperoni slices 6 or so artichoke halves, chopped 2 cups mozzarella cheese, grated
Preheat the oven to 400 degrees. Put a 12 inch cast iron into the oven during the preheat.
Heat the tomato sauce in a small saucepan. Add in the seasonings and heat over a small flame. Taste and adjust seasonings.
Take the pizza dough and roll out on a lightly floured surface until it is about 12 inches round.
Pull the skillet out of the oven and drizzle about a tablespoon of olive oil in the bottom to coat. Lightly sprinkle in some corn meal.
Place the pizza crust into the skillet and build up the edges. Brush with a little more olive oil and bake for 3 to 5 minutes.
Remove skillet from oven and put on sauce, meat, veggies. Bake for 5 to 6 minutes. Put on cheese and slide back into the oven for about 5 minutes more--pizza is done with cheese is golden and bubbly.
Let pizza stand for 3 to 5 minutes to keep from burning the roof of your mouth with that first bite. Cut and serve with a nice, full bodied red wine.