We love to eat pizza!
Any kind: thin, hand tossed, pan, Chicago deep dish, New York style, Neapolitan extra crispy, grilled, bites, calzone, Stromboli, supreme, veggie and the list could go on and on. My personal favorite is hand tossed pizza loaded with everything and topped with red pepper flakes. I might even let you know that I am one of “those” people who dip their pizzas in ranch dressing. Appalling I know, but I love it!
This past weekend I was craving pizza. When I need a quick fix we usually call Pizza Hut or Papa John’a and have one delivered 45 minutes later. This go around I planned ahead and even made a homemade crust. I wanted a simple pizza for lunch but Shaun wanted a little touch of meat with his pizza so he added some Italian sausage to his pizza.
ENJOY ~ Meagan
An easy way to cook your pizza by using a cast iron skillet instead of a pizza baking stone.
Yield: 2-3 servings
Cook Time: 12 minutes
1 Pizza Dough (Italian Stromboli Dough Recipe)
8 oz. pizza sauce
4 oz. mozzarella, cut into chunks
1 1/2 cup arugula
Preheat oven to 425 degrees.
Put skillet in for 15 minutes.
Flour your work surface and stretch the pizza dough into a large circle. (Does not have to be a perfect circle) Spread out the pizza sauce leaving a little bit around the edge uncovered by the sauce. Lay the cheese on top of the pizza.
Place the pizza into the skillet. (May be a two person job)
Place the pizza on the top rack in the oven.
Bake for 6 minutes and then turn to broil for 5-6 minutes or until cheese is melted.
Top with arugula and serve warm.