Gourmet pizza from a cast–iron skillet

Light strength workout and gourmet pizza! Monday = success.

gourmet pizza cast–iron skillet

Monday’s workout: Strength day: weighted squats and lunges, push ups, dips, flys, curls, etc., 200 reps, 12:30 | Abs & core set: 290 reps, 7:45 | 2:30 plank


Ab set I did last night. It’s not my favorite, but it’s definitely worth a try!

300 abs

Last night’s cooking adventure was pizza in our cast–iron skillet.

After being inspired by a friend, I’ve decided to meal plan. Over the weekend I looked through Pinterest and Twitter for recipes I’ve saved, planned out the rest of October and made a list for Sunday’s grocery trip accordingly. Meal planning is work, peeps!

Day 1 of The Plan was gourmet pizza.

cast iron skillet gourmet pizza

I made some extra bread dough last night (we’ve been making homemade dutch oven bread for a couple of weeks now, and love it) for the pizzas. Easy.

I sliced up some zucchini, onions, green peppers and tomatoes, and seared them in the skillet with a little olive oil. Tasty. Then I rolled out the dough – and by “rolled” I mean spread it out with my hands, so they didn’t come out in nice shapes – into two small pizzas.

I cooked the crusts and pizzas one at a time. The crusts took about 10 minutes or so on media heat in an already warm pan. I flipped them a couple of times, and tried to time it so it wouldn’t burn when I made the pizza. While still in the skillet, I spread on some sauce, some grated cheese, and put my cooked veggies on top. Then I let everything heat up and cook through.

Finished pizza #2, and we had a smoky house and a tasty dinner. The crust came out perfectly! Cooked all the way through, soft on the inside and crispy outside – I don’t like soft crusts. Veggie flavors were great; added some hot pepper flakes and this was a successful day 1!

cast iron skillet gourmet pizza

cast iron skillet gourmet pizza

They weren’t large; small even for pan pizzas. Next time I’ll have to set aside more dough. But they were rather filling, I must say. And healthy. All veggies, very little oil, homemade bread dough, a pretty small amount of cheese (I like more, but went light on cheese this time) and sauce. I know the sauces are pretty sugary, but I couldn’t help it. I really like sauce on my pizza.

Maybe I’ll start making my own sauce some day.

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3 thoughts on “Gourmet pizza from a cast–iron skillet

  1. Your pizza looks great! Well done on the homemade dough!

    We do pizza a lot and it’s very easy to make a big batch of dough and then freeze in smaller size containers. (I usually freeze them after the first rise). On the day you want to make them, ake them out in the morning and let thaw in the fridge all day and you’re all set with a quick dinner!
    Have you tried a pesto sauce on pizza? My sister introduced me to that.

    • Great idea! I’m making bread regularly lately, so it would be simple to just make a double batch of dough and freeze some for pizza later.

      I don’t do much with pesto because Jon is highly allergic to tree nuts, so he’s very wary of pesto. I would probably have to make my own – which I’ve thought about several times, as I really enjoy it. I could probably be convinced to make my own pesto before making sauce! I also really want to make my own hummus, as we eat a ton of that. I need to plan ahead for a Saturday of making both!

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