One of my newest obsessions is making pizzas in a cast iron skillet. Why, you ask? Because not only does it make it super simple to make a perfectly round pizza in no time and without a rolling pin, but it also tastes delicious.
You can use whatever dough you want, but when I’m feeling especially lazy, I just use the pizza dough in a bag that you can buy at Trader Joe’s for super cheap. I basically just stretch it out by hand until it’s roughly the size of the skillet, then put it in the skillet and smoosh it until it covers the entire base of the skillet. Before I do that, I brush the pan with some garlic olive oil.
Add some sauce! I don’t know why I’m telling you this… you know how to make a damn pizza!
I like to add some cheese before I add toppings, and then add more cheese on top of the toppings. I do this because a lot of vegan meats and stuff seem to dry out faster than their non-vegan counterparts if they’re just plopped on top of the cheese, or at least that’s what I find.
For toppings, I added onions, green bell peppers, and Tofurky pepperoni and Italian Sausage.
And then more cheese (Daiya mozzarella) on top!
I then baked the pizza at 500º for about 15 minutes with the rack as low as it would go (though I’d check it after 10 and figure out where to go from there, as all ovens are different).
Then I added some Melinda’s naga jolokia hot sauce, because… well, I love hot sauce.