Pizza the Great

A nice alternative to brick-oven pizza is iron-skillet deep dish. Here a basic wheat crust was pressed into a 12" skillet that had been sprinkled with cornmeal.


For toppings, how about pizza sauce, organic ground beef, sauted broccoli and spinach, red bell pepper, mushrooms, onions and a smattering of cheese?

Bake at 425 F for 10 minutes, reduce heat to 375 F for another 10, and finish off for a final 10 minutes at 400 F. Serve with olive oil for dipping the extra crust.

Buon appetito!

Comments

{lauryl} said…
Yum, yum! We used to make pizza often... but no longer, not since we moved in across the street from Nicky D's Wood-Fired Pizza, which is -bar none- the best pizza I've ever tasted, ever. The Pesto Bravo is my particular favorite, with Clam Pizza coming in a close second. Delish!
Lillibeth said…
This makes me soooo hungry..
Rebecca said…
Lillibeth, I'd trade you one of your mum's chocolate treats for a pizza! How about it!

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